WEDNESDAY
Chef’s Feature FEBRUARY 1
Colorado Striped Bass turnips, peas, carrots, bok choy, saffron seafood broth 29 FEBRUARY 8
Steak and Frites 8 oz hanger steak, crispy shallots, fried yukon gold potatoes, bordelaise 29 FEBRUARY 15
Poached Alaskan Cod olives, prosciutto, artichoke hearts, san marzano and garlic sauce 2 9 FEBRUARY 22
Dungeness Crab Risotto wild mushroms, gruyère cheese, chives 29
E nj o y a c o mp l i m e n t a r y g l a s s o f re d w i n e , w h i t e w i n e , s p a r k l i n g w i n e , o r d ra f t b e e r w i t h y o u r d i n n e r! LIVE MUSIC FROM LAURA RUPEJKO Member discount does apply. Tax and gratuity are not included. There will be a 20% auto-gratuity for parties of 8 or more.*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.