1. Food

dinner
thursday, february 5, 2015
lighter side
CHARCUTERIE PATE – house made duck prosciutto, duck liver mousse, candied pecans, smoked brie,
crispy pig skins, golden raison chutney, balsamic poached pear, toasted baguette
14
ADOBO BRAISED PORK BELLY – purple potato salad, corn coulis & watermelon-mint pico de gallo 12
CRAB & SCALLOP CAKES – roasted onion petals, concasse tomatoes, crispy garlic & anchovy aioli
balsamic reduction 13
FRESH ALASKA OYSTERS – tokeen bay – four served raw on the half shell,
horseradish cucumber mignonette 12
BRUSCHETTA – eggplant tapenade, mustard emulsion, roasted tomato, grilled baguette, shaved salami 9
ALASKAN SOCKEYE SALMON TEMPURA ROLL – sesame caramelized leeks, wakame, soy citrus glaze,
wasabi emulsion, tobiko, pickled ginger 12
FRESH ALASKA COD OR CHICKEN CURRY – red curry – carrots, red cabbage, napa cabbage,
spinach, jasmine rice
chicken 13
cod 15
SACKS BURGER – filet mignon & bacon – grilled red onion, arugula, fresh avocado, cambozola,
roasted poblano & jalapeño aïoli, house-made fries & roasted red pepper ketchup 18
soup
TOMATO & GORGONZOLA
or
CREOLE CHICKEN
cup 4
bowl 6
salad
MEDITERRANEAN SALAD – mixed greens, red bell peppers, shaved fennel, chick peas, chèvre, salami,
fresh thyme & shallot vinaigrette 11
BEET & BARLEY –, warm fennel seed & barley, orange roasted beets, romaine, arugula & kale
orange pickled radishes, pink peppercorn & parsley chèvre, parmesan crisps,
preserved lemon dressing 10
CAESAR – romaine & kale – balsamic glazed red onions, caesar dressing, anchovy herb crouton 8
PEAR – house made kahlúa-poached pears, romaine, arugula & kale, candied pecans, gorgonzola crumbles,
roasted pecan vinaigrette 12
BACON & APPLE – romaine, arugula & kale, grape tomatoes, chèvre, lavender maple vinaigrette 11
GREEN SALAD – romaine, arugula & kale, tomato, shaved carrot, red onions,
choice of dressing: gorgonzola, thai lime, lavender maple vinaigrette 8
main course
FRESH ALASKA ROCKFISH – pan seared – herb gnocchi, sautéed grape tomato, bacon, portabellas,
arugula pistou, candied olives, brie cream, parmesan chips
26
ALASKA SOCKEYE SALMON – grilled – sautéed asian vegetables, deconstructed spring roll,
soy maple glaze, jasmine rice, wasabi aïoli, chili oil
24
SEAFOOD POT – fresh alaska cod, salmon, prawns, clams, celery, leeks & red cabbage, fresh jalapeño,
bok choy, black bean coconut sauce, fresh cilantro & chives, hard boiled egg, jasmine rice 32
CHICKEN RISOTTO – tomato basil risotto – grilled cauliflower, roasted carrots, garlic & anchovy vinaigrette,
dijon emulsion, fried mozzarella cake 25
LINGUINI – red wine tomato sauce, bacon, kale & portobello mushrooms, fresh herb & olive oil,
gorgonzola, parmesan, truffled sunny side up egg 18
CHICKEN & WILD CAUGHT PRAWNS – udon noodles, snow peas, sautéed mushrooms,
soy ginger cream sauce, black bean salsa 27
DUCK BREAST – pan seared – seared split pea risotto with golden beets, fried cauliflower,
basil scented duck glace, baby arugula, shaved radish 28
PORK TENDERLOIN – grilled – kale & pecan pesto white beans, fresh arugula, roma tomato, pistachios,
feta & mozzarella salad, red pepper coulis, truffled parsley oil, grilled pita 25
FILET OF BEEF – paprika & pepper rub – roasted local purple potatoes, butter braised kale,
mushroom sage cream, smoked gorgonzola, rye croutons 36
18% gratuity added to checks for parties of six or more
consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of food borne illness
6 dollar split entrée charge