SOUP, SALAD AND APPETIZERS Continued...


Citrus Fennel Salad with Arugula and
Chestnut Honey Vinaigrette   9
.
Calamari with a Trio of Dipping Sauces   9
.
Mussels “La Cagouille” served sizzling 
with drawn butter   11
.
Dungeness Crab Napoleon with Avocado Mousse
and Blood Orange Citronette   13

Fried Artichokes Hearts with Meyer
Lemon Aioli and Pancetta    9
.
Spring Lamb Tartlet with Goat Cheese
and Sweet Pea, Red Pepper Salad  10 
.

Chef Chad’s Cheese Selection with Olives,
Figs, Quince, Grilled Bread    12
.

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