Copper River Sandwich
Cold Smoked Sockeye Salmon accompanied with Capers, Red Onion, Avocado, Lemon Arugula Salad, and Garlic Aioli.
Three Egg Omelet
Roasted Root Vegetables with Hint of Tarragon and English Pea Puree. White Truffle Essence.
Hot Cereal with Grapefruit.
Stone Oats, Ruby Red Grapefruit Drizzled with Brown Sugar Maple Glaze.
Bacon and Eggs
French Omelet shimmied with Seattle’s Best Cured Bacon. Sauce Hollandaise.
Free Bird Sandwich
Red Bird Chicken, Roasted Red Bell Pepper, Red Onion, Avocado Aioli. Served with French Onion Soup.
Steamed Artichoke, Pernod and fennel Broth. Grilled Brioche.
Miso Honey Marinated Fillet Topped with Alder Smoked Tomato Compote.
Open Face King Crab Cake Sandwich
Tarragon Aioli, Roasted Corn, Fig Balsamic.
Peppadew Mash. Beet Pico de Gillo
Traditional with Morels, White Chanterelles, and Fiddle Heads. Chef’s Choice Sauce.
9oz Center Cut, Roasted Shallots, Mushroom Duexelle, Truffle Mash, and Seattle’s Freshened Garden Greens.
Fresh Catch Three Ways