Mixed Salad Greens with Miso Red Pepper Dressing   7

Spring Pea Soup with Wild Mushroom Asparagus Ragout  8

Tempura Fried Soft Shell Crab with Thai Chile Dressing   10

Avocado Wrapped Dungeness Crab with Chile Arbol   14

Hamachi Tartar with Wasabi Cream & Spicy Ponzu Jalapeño Oil   14

Seared Foie Gras with Shallot Cherry Compote & Frisée Salad   14

New Zealand Sea Bass  24
with Potato Artichoke Hash andYuzu Beurre Blanc

Ballard Inn Shellfish Bouillabaisse   24
with Fennel-Herb Salad & Sambal Rouille

Pan Seared Sonoma Duck Breast   23
with Sweet Potato Purée and Balsamic Reduction

Grilled Filet Mignon   26
with Basil Mashed Potatoes and Cabernet Demi Glace

Grilled Australian Rack of Lamb   25
with Eggplant Caviar and Star Anise Demi

Special dietary needs accomodated on request.   An 18% gratuity will be added for parties of six or more

Executive Chef Budi Kazali