New Soups, New Salads, New Entrees!

Summer’s here and the Oyster Bar menu is morphing as a result.

First up- Smoked Salmon Chowder. We use West Coast King Salmon, hot smoke it in house and create a wonderfull chowder with pancetta, yukon gold potatoes, sour cream and chive mini biscuits.
Looking for a great vegetarian soup? Chef Gordo’s has taken advantage of asparagus season and has created our Summer Asparagus Soup. It’s lightly creamed and garnished with morels, roasted garlic oil and shaved manchego.
There are also two great new salads.
Back by popular demand is our Marinated Beet Salad. Fresh beets are combined with red onions, baby spinach, chevre and toasted pepitas then dressed with our honey lemon vinaigrette to create a delicious and beautiful salad.
For seafood lovers, we now have a great Seafood Salad. Dungeness crab, prawns, avocado, red onions, mango, hard boiled egg and seasonal greens are served up with our zippy serrano chili and peanut oil dressing.
Our vegetarian offering is now Mushroom Gnocchi. Idaho morels, oyster mushrooms, asparagus spears, potato gnocchi, parmesan cheese and truffle mushroom broth create a fabulous dish.
Craving Prawns? Our Gulf Coast Hopper Prawns are being grilled with passion fruit chili glaze, red peppers and lemon cilantro basmati rice.
The Halibut’s fresh this time of year and we’re baking it with a peanut crust and blood orange and honey chili reduction…really fabulous.
We hope that you’re enjoying the improving weather and we hope to see you soon!