Multi-Ethnic Menus

Appetizers & small dishes:

Vietnamese Style Crispy Pork Shoulder (GF) 12-

Served  over shredded Romaine lettuce w/ fresh mango, cilantro, cucumber, fried shallots & Nuoc Cham

Fried Halloumi Cheese (GF) 10-

A semi-hard cheese served golden brown & topped w/ toasted sesame, olive oil, fresh lemon, sliced grapes & gremolata

Corn Masa Cake (GF) 10-

Topped w/ sharp white cheddar, sliced avocado, green onions, & Napa cabbage salad.  Served w/ chipotle sour cream, pickled carrot  & a lime wedge

Classic Caesar* 9-

W/rustic croutons

Mediterranean Farro Salad 9-

Shredded romaine & Napa cabbage tossed in a lemon vinaigrette w/ fresh mint, parsley, feta, chickpeas, currants & toasted pumpkin seeds

Vegetarian Soup of the Evening (GF) 8-


Dinner Plates & Bowls:

New York Steak* (GF) 38-

Seared & served w/ a roasted garlic & shallot compound butter, mashed potatoes & seasonal vegetables

Pan Seared Sea Scallops (GF) 32-

Topped w/ a ginger sake beurre blanc.  Served w/ sesame scallion rice cakes & seasonal vegetables

East Indian Vegetarian Thali Platter (GF) 24-

Black eyed peas cooked with fresh spinach & braised leeks. Topped with a cashew-coconut-red curry sauce & cilantro.  Served w/ mango raita, roasted sweet onions, cashews, yams & a toasted cumin carrot salad

Classic Lamb Chops* (GF) 38-

Marinated in red wine, garlic, & black pepper.  Seared & served w/ a fresh mint sauce, mashed potatoes & seasonal vegetables

Seared Duck Breast (GF) 32-

Seasoned w/ cinnamon & star anise.  Served over a quinoa salad w/ sliced Napa, cucumbers, sweet peppers, Thai basil, mint & cilantro

Carlton Farms Pork Chop 32-

Seared & served over house made Spaetzle w/seasonal vegetables & a creamy sweet onion & apple sauce


Fine print - No separate checks please, 20% gratuity added to parties of 6 or more, we prefer cash or check but gladly accept visa or mastercard.

*Consuming raw or undercooked foods may increase your risk of a food borne illness.

Return to the Top


400b "A" Street, Friday Harbor, WA (360) 378-9540 © 2004 site designed by