3 Courses

Sunday, February 25th, 2018

Starter
Seared scallop with cucumber, watermelon radish and orange-tarragon aioli

Main
New England Fisherman’s Stew –
 White tail shrimp, king crab, lingcod, oysters and sockeye salmon in a dill lemon cream with local corn, carrot, celery, capers and nugget potatoes served with grilled pesto toast points

Dessert
“In the Moment” – Ask your server for details.

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