three TEN main ▪ March 2011

Appetizers

Creole Crab Cakes ~12.

With Commander’s Palace remoulade sauce & scallion hushpuppies

Washington Hama Hama Oysters ~11./half doz. 2./each

From the cold & deep waters of the Hamma Hamma River estuary on
Washington’s Olympic Peninsula, Fresh shucked, on the half shell with
Yuzu-ginger sorbet or cocktail sauce and fresh horseradish

Pear & Hazelnut Salad ~10.

Roasted d’Anjou pear, Rollingstone Creamery chevre,
Toasted hazelnuts, fresh baby lettuces, sherry-mustard seed vinaigrette

Crimson Beet Salad ~10.

Fresh baby lettuces & roasted organic beets,
Rogue Creamery “Oregonzola” blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Our Caesar ~ 9.
Hearts of romaine, creamy lemon-garlic dressing, Bigwood Challah croutons, Parmigiano-Reggiano

Light Tempura of Green Beans ~9.

Served with sweet & hot honey mustard dipping sauce
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Entrees

Double XL Ranch Top Sirloin Steak ~25.

With hand-cut Idaho russet fries & baby greens salad tossed with grilled red onion vinaigrette

Red Curry Scallops ~21.

Bay scallops simmered in coconut milk & red Thai curry sauce, served with jasmine rice,
Cucumber ribbons, cashews, crispy shallots & fresh mint

Linguini & Clam sauce ~ 19.

Fresh Hama Hama Washington clams steamed with a white wine, lemon, & lobster butter cream sauce,
Tossed with hand-made semolina linguine & house-cured pancetta

Hand-made Farfalle Pasta ~ 18.

Semolina bow-ties tossed with house-made Italian sausage, fresh basil,
Plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

Hand-made Winter Squash Ravioli ~17.

Butternut squash, brown butter, fresh sage, Balsamico, Parmigiano-Reggiano
 Specials

American Kobe Beef Tataki ~14.

Ponzu sauce, sweet potato tempura, marinated shitake mushrooms

Ginger-cured Hamachi Sashimi ~16.

Grapefruit, daikon salad, yuzu vinaigrette, nori, sesame seeds

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Double R Ranch Washington Ribeye Steak ~ 34.

Gorgonzola butter, zinfandel syrup & Idaho russet mashers with roasted garlic olive oil

Pan-roasted Fresh Pacific King Salmon ~ 29.

Over shitake mushroom & artichoke risotto with a warm lemon-caper vinaigrette

Sesame-crusted Hawaiian Albacore Tuna ~ 29.

Caramelized sweet & sour ginger sauce, jasmine rice & sautéed bok choy

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$5 entrée split charge, $3 appetizer split charge

▪NO PERSONAL CHECKS ACCEPTED▪
20 % gratuity added to parties of 6 or more