DINNER MENU
Appetizers
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F r e s h W A M a n i l a C l a m s
Pinot Grigio, shallot and garlic, juiced lemon, sweet cream butter, caper berry, herbs
F r e s h P e n n C o v e M u s s e l s
chopped garlic, liqueur, triple cream, fresh thyme
P a c i f i c C o a s t C r a b C r o q u e t t e s
butter-crisped with cut lemon, tender bedded greens, ripe tomato, Spiced Red Pepper Andalouse
W a r m G r u y e r e A r t i c h o k e G r a t i n
from the oven with Ciabatta
C a l a m a r i A M o d o M i o
tender squid flashed in the pan (not fried) with chopped garlic, chilis, juiced lemon, Pomodoro, sweet basil
2 1 8 P r a w n s
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche
B r u s c h e t t a R u s t i c a
prepared hot, A La Minute …ripe tomato with fried garlic, chilis and sweet basil over warm Crostini with Reggiano
C i a b a t t a
warm bread from the oven with spiced Aglio Olio
The Burger
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M a g n u m O p u s
a gorgeous 1/2# of American Waygu Kobe style beef on the Charbroiler with cracked pepper and Kosher salt, fresh Crimini mushrooms in the pan with caramelized shallot and garlic…a plethora of warmed Gorgonzola, toasted Ciabatta, Killer Ketchup and Whipped Potato Reggiano
Insalata
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T h e C a e s a r
fresh cut Romaine, Parmesan, cut lemon, house crouton, capers, scratch dressing*
P e p e r o n a t a
fresh baby Roquette and Spinach, Kalamata olive, ripe tomato, house crouton, Gorgonzola, butter-roasted Pecans, scratch Charred Red Pepper Champagne Vinaigrette
add SPICY 218 Blackened… 3 Prawns or Chicken Breast
Pasta
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L i n g u i n i O r t o l a n o
linguini tossed with fragrant olive oil, Kosher salt and fresh cracked pepper, sweet ripe tomatoes, baby arugula, creamy fresh Chèvre, toasted pine nuts (Vegetarian Only)
B o l o g n e s e A l F o r n o
rich with Formaggio and cream…traditional house-made Ragu with ground WA beef and pork, roasted sweet onion, pear tomato and fresh herbs…baked with whole milk Ricotta, Reggiano and Rigatoni
L i n g u i n i D i M a r e
virgin oil in the pan with chopped garlic, chilis, fresh Hood Canal clams, Penn Cove mussels, prawns, scallop and calamari in a heady Pomodoro sauce with Pinot Grigio, juiced lemon, Linguini, sweet basil
R i g a t o n i 2 1 8
SPICY! signature Cajun with brown sugar and cayenne, triple cream, Crimini mushrooms, ripe tomato, fresh cut sweet basil, Parmesan
add 3 Ocean Prawns or Chicken Breast add 3 sea scallops
add a Petite Green Insalata or Caesar
Entree
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with Whipped Potato Reggiano and Spinacci Soffritti
F i l e t M i g n o n A l P e p e V e r d e
8oz beef tenderloin seared with scratch Bourbon & Madagascan Green Peppercorn pan
add 3 SPICY Blackened 218 prawns
M a r s a l a D i P o l l o
WA grown chicken breast oven-roasted with Crimini mushrooms, caramelized shallot, sweet, nutty wine & scratch veal Demi-Glace
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with Whipped Potato Reggiano and the Kitchen’s fresh vegetable
2 1 8 P r a w n s
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche
P a c i f i c C o a s t C r a b C r o q u e t t e s
butter-crisped with cut lemon, tender bedded greens, ripe tomato, Spiced Red Pepper Andalouse
S c a l l o p s S a i n t J a c q u e s
North Atlantic sea scallops from the oven with artichoke, dried tomato, fresh thyme, triple cream, Gruyere
W i l d – C a u g h t P N W C o h o S a l m o n
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche
or
from the Grill with cut lemon, Remoulade, Caper Berry
add a Petite Green Insalata or Caesar
Menu items and pricing subject to change daily.
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SPICY! – We do not adjust the heat level in these dishes. The 218 is for spicy food lovers only. No Outside Food Allowed, Corkage $25 Per Bottle (2 bottles max). * Undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness * ALLERGIES: Please be aware that during normal kitchen operations involving shared cooking and preparation areas the possibility exists for cross contamination. Because of this, we are not able to guarantee that any menu item can be completely 100% free of allergens. Maximum of 6 split checks per table.