STARTERS

Soup du Jour
5.00/6.50

The Harbor Club Clam Chowder
5.50/7.00

Roasted Garlic Gnocchi
Dungeness crab, sage, brown butter
9.00

Salad of Seasonal Mixed Lettuces
Choice of dressing
6.00

Traditional Caesar Salad
Lemon, anchovy, garlic, olive oil, focaccia croutons
7.50

ENTRÉE SALADS

Warm Steak Salad*
Dry rubbed flatiron steak, sweet corn, fingerling potatoes, baby arugula,
red onion, goat cheese, citrus vinaigrette
18.00

Northwest Chop Salad with Grilled Chicken
Breast of chicken, local apples and hazelnuts, Belgian endive, celery, fennel,
tart cherries, blue cheese, cider vinaigrette
16.00

ENTREES

Chef's Special of the Day
Your server will describe today's selection

Grilled New York Steak with Seasonal Mushroom Sauté
Ten ounce steak covered with sautéed seasonal mushrooms,
served with sautéed fingerling potatoes and autumn vegetables
27.00

Peppered Tenderloin Steak with Rosemary
Seven ounce natural tenderloin coated and seared with black peppercorns,
creamed spinach with roasted garlic, brandy demi glace
29.00

Wild King Salmon
Pistachio arugula pesto, fingerling potatoes
24.00

Truffle Scented Dungeness Crab "Mac n' Cheese"
Fontina, Compte and Reggiano Cheeses
18.00

Pot Pie with Braised Short Ribs and Wild Mushrooms
Puff pastry topping and fresh thyme
21.00

Chicken Saltimbocca on Butternut Squash Risotto with Mascarpone
Parmigiano Reggiano, brussel sprout 'petals'
17.00

Baked Gnocchi with Gorgonzola Dolce and Walnuts
Garlic cream, winter vegetables
15.00

*The Health Department would like you to know that consuming raw or undercooked meat and seafood may increase your risk of foodborne illness.