Flying Fish

asparagus

mashed potatoes

broccoli

macaroni and cheese

green beans

fruits on palm island

rainbow carrots

s'more time at the beach

seared salmon

seared seabass

grilled chicken breast

mickey pasta with marinara

grilled wagyu steak

shrimp scampi

verlasso salmon

baby zucchini | savory dumplings | carrot purée | dill

filet mignon

herbed risotto | honshimeji mushrooms | broccolini | soubise sauce

seafood trofie pasta

shrimp | lobster | scallops | clams | mussels

plancha-seared scallops

savory grits | sweet corn | peppadew emulsion

chilean sea bass

miso blue crab | bok choy | spiced fresno | lemon grass nage

potato-wrapped red snapper

leek fondue | cassis-red wine reduction

pan-seared organic chicken

king oyster mushrooms | asparagus | truffle sauce

char-crusted new york strip

mille-feuille potato gratin | haricot vert | béarnaise sauce

lemon myrtle roasted tofu

garden vegetables | holland pepper coulis

wood-fired spanish octopus, cobia, and key west pink shrimp

bomba arroz | peruvian sweet peppers | house-made chorizo

wild alaskan halibut*

harvest vegetable mélange | potato beurre blanc

hokkaido scallop nero pasta*

savory tomato sauce | artichokes | braised fennel

õra king new zealand salmon*

antebellum white grits | shisito | cilantro-cumin sauce

snake river farms wagyu strip loin*

cheddar gratin potatoes | roasted cauliflower | red wine butter

eastern pennsylvania hills veal chop*

sage spaetzel | haricot vert | celery root purée

free-range chicken noodle soup

whole grain noodles

veggies and greens

buttermilk-crème fraiche dressing and toasty focaccia

seasonal fruit

caramel sauce

lobster bisque

aged brandy | chive oil

spanish octopus

saffron aioli | shaved fennel | crispy garlic

slow-roasted pork belly

spiced apple | cherry gastrique

shrimp cocktail

palm hearts | meyer lemon | pomodoro brodo

heirloom tomatoes

varietal basil | tuscan olive oil | variations of balsamic

tasting of artisan cheeses

brillat-savarin | v.s.o.p gouda | seahive | humbolt fog | point reyes

oak-grilled romaine

buttermilk-crème fraîche | pecorino romano | marinated vegetables

canadian blue mussels

basil | fregola sardo | baked croissant

kurobuta pork belly

croquette | royal gala apple slaw | bing cherry gastrique

masago-crusted grouper cheeks

flying fish roe | sea beans | lotus root

mile zero shrimp cocktail

horseradish aïoli | elderflower mignonette | blood orange oil

the evolution of cheese

savannah honeycomb | chocolate dust

sautéed shrimp

cold water lobster tail

seared scallops

golden tomato bisque

piquillo peppers | pesto | croutons

grilled baby romaine

pecorino | buttermilk-crème fraîche dressing | olive oil-marinated vegetables

harvest greens salad

shaved manchego cheese | butternut squash gaufrette | styrian pumpkin seed oil

mozzarella curd

acidified and cooked milk is left to drain forming the foundation of all cheeses. seasoned with meyer lemon and sea salt this is one of the purist forms of a cheese.

crottin

made with goats' milk from family farms, this fresh cheese is the same hand-crafted cheese as byou, without the aging. crottin is more complex in flavor than regular fresh goat cheese. the special yeast and mold that are added to the milk in the early stage of the maturation gives fresh crottin floral and lemony hints with a fresh milk finish.

brillat-savarin

a snowy white-crusted cow's milk triple cream named after legendary 18th century french gourmet, jean anthelme brillat-savarin, famous for his quote. "tell me what you eat, and i will tell you who you are." it is produced year-round in normandy and aged 1-2 weeks, with its luscious and faintly sour savor.

pleasant ridge reserve

a farmstead cheese named after the land formation on which the farm sits. pleasant ridge reserve is made in the tradition of alpine cheeses like gruyere and beaufort and has a natural brine washed rind. its smooth subtle flavor rich in fruit lends to hints of olives and herbs with a tangy finish.

fiore sardo

this is a cheese with very ancient origins, thought to date back to the bronze age. its savor is less biting and much richer than its brethren, pecorino romano. the flavor is nut-like with notes of burned caramel, salt and smoke — introduced by fires that warm the small, hillside huts of sardinian in which the cheeses are produced as they begin their maturation in the roof rafters.

reypenaer v.s.o.p. gouda

historically ripened for 2 years in the unique micro climate of the old cheese warehouse in woerden, holland with its natural differences in temperature and humidity, the reypenaer vsop has an intense taste with surprising protein crystals that burst with flavor.

flora nelle

rogue river creamery's only pasteurized cheese, is a natural rind paste specked with beautiful blue blooms and blue-green veins. its flavors of savory, tropical and delicate sweet cream are more robust and piquant and lend subtle hints of blueberry. is it at once crumbly to cut but creamy on the palette, it's finish long and the dusty rind and vegetable ash enhances spicy nutty and intensely blue flavors framing rogue valley's terroir.

pumpkin spiced martini

old fashioned cocktail

blood orange margarita

hickory-mellowed gin & tonic

maple bacon manhattan

caramel apple martini

pomegranate martini

pacific island punch

sam adams octoberfest

big wave golden ale

cigar city jai alai ipa