sea bass in rice paper pan-fried until crispy, orange-soy-ginger reduction, buckwheat risotto, seasonal local greens.(see photo)

wild alaskan sockeye salmon grilled and topped with artichokes sautéed with extra virgin olive oil, yellow tomato, and fresh basil.  served with brown rice and seasonal vegetable(see photo)

oven-roasted lemon chicken with sautéed mushrooms and lemon-chardonnay reduction, served with rice or creamy mashed potatoes(see photo)

seared beef filet garnished with sea scallop and oyster mushrooms, finished with a cabernet-thyme essence. served with creamy mashed potatoes and fresh vegetables