Chevre Cheese Fondue
Classic Swiss cheese fondue brightened with the addition of Chevre cheese; served with apples and bread.
Half lb. fresh Willapa Bay Manilla clams steamed in white wine, with garlic, shallots, Italian parsley, butter and a dash of red chili flakes.
Dungeness Crab Beignets
Savory fritters on Creole spiced apricot marmalade with fresh greens drizzled with reduced balsamic vinegar.
Flash-fried calamari tubes and tentacles in seasoned corn meal, wheat and rice flour; lime wedges and Creole mayonnaise