Dine
Lenten Features
Served Ash Wednesday and Fridays during Lent from 11:30 a.m.
Chef Nick’s Clam Chowder
clams, potatoes, leeks, mirepoix, cream, topped with crisp potato curls
half-bowl 4 95 full bowl 7 95
Pan Seared Lump Crabcakes
pickled onions, local arugula, fresno aioli 14 95
Line Caught Pacific Cod
battered and fried or baked with chardonnay butter — served with noodles & ale-cheese, hush puppies, broccoli slaw, caramelized lemon, and classic tartar sauce, plus your choice of a half bowl of chowder or our signature salad 28 00
Salmon and Ricotta Ravioli
lemon piccata sauce, local mushrooms, zucchini, fried capers, parmesan ribbons 24 00
Brown Butter and Maple Peach Crisp
slow-baked peaches topped with brown butter oats, local maple syrup, topped with Madisanos’ Madagascar vanilla gelato 10 00