Specials change every Wednesday
Oyster Club Sandwich
Yearling oysters are dredged in cornmeal breading and pan seared. Served on toasted sourdough with thick cut bacon, our chipolte mayo, shredded lettuce and sliced tomato. Accompanied by a side of mixed greens tossed with honey chipotle dressing.
Pork Verde Enchiladas
Corn tortillas are filled with oven roasted pork and shredded Jack cheese then smothered in our tomatillo sauce and baked in the oven. Topped with sour cream and pico de gallo salsa. Served with a side of posole rojo.
Thai Beef Salad
Grilled flank steak is sliced thin and marinated in soy sauce, lime juice, garlic, cilantro and mint. Tossed with romaine, radicchio and bibb lettuce, bean sprouts, radishes, carrots and basil leaves in our house made Thai chili vinaigrette.
SOUTH OF THE BORDER TACO MONDAYS
Each Monday from 6-10pm we will be offering South of the Border Tacos made with corn tortillas filled with the freshest ingredients.
$9 for 3 tacos or $13 for 3 tacos and salad.
LUNCH BLUE PLATE SPECIAL
Daily (Mon-Fri, till 3). Stretch your dollar for lunch and get food with local ingredients, freshly made.
Check Facebook for daily specials
ARTICHOKE HUMMUS PITA PLATE
Chopped artichoke hearts are blended with a traditional hummus mixture of garbonzo beans, lemon, cumin and tahini. The artichoke hummus is served with grilled pita bread, roasted red peppers, lemon tahini sauce, fresh nicoise olives. This is a great vegetarian plate.
JERK CHICKEN STRIPS
Boneless, skinless chicken breast is cut in strips and marinated in our housemade Caribbean Jerk spices, then breaded in Panko and pan seared. Served with a citrus mayo dip.
OVEN ROASTED CURRIED CASHEWS
An individual serving of whole cashews oven roasted in curry spices and butter giving them a distinctive spicy flavor.
ROASTED GARLIC and HERB BREAD
Fresh Essential Bakery Organic baguette is spread with our blend of roasted garlic, butter, fresh rosemary, sage and thyme, then baked hot in the oven.
Soup & Salads
BAKED GOAT CHEESE SALAD
Creamy French goat cheese rolled in olive oil and bread crumbs, then baked in the oven and placed on a blend of 14 fresh mixed greens all tossed with roasted pecans, sliced red onions, house made herbed croutons and our sun
Fresh romaine and house made herbed croutons tossed in our own caesar dressing consisting of lemon, garlic, olive oil, raw egg yolk then topped ith parmesan cheese and garnished with anchovies. It is often said this is Seattles best caesar salad.
MIXED GREEN SALAD
14 kinds of fresh wild mixed greens are tossed with red onions, tomatoes and house made herbed croutons and raspberry dijon vinaigrette then topped with crumbled blue cheese.
SOUP / GUMBO SALAD COMBO
Enjoy a cup of our fresh daily soup (all made with in house roasted soup stocks) or a cup of our housemade New Orleans styled Gumbo and your choice of salad. Makes for a quick and delicious light meal.
SOUTHWEST FLAT IRON STEAK SANDWICH
Tender flat iron steak is rubbed in ancho chili powder, garlic, black pepper and salt then grilled to medium rare and sliced. Piled on an oven warmed Essential Bakery organic baguette with chipotle mayo, melted Jack cheese, lettuce and our fresh Pico de Galo salsa.
RED REUBEN SANDWICH
Boarshead brand lean corned beef, braised in Blackthorn hard cider, sliced and piled high on rye bread with our freshly made red pickled cabbage, melted swiss cheese and housemade thousand island dressing. The reuben is then grilled golden brown, baked in the oven and served hot.
LEAN BROILED BURGER
Fresh Casioppo Brothers lean ground beef (Oregon Country grain fed, 100) free of animal byproducts), hand formed and flame broiled then served on a toasted Essential Bakery organic baguette with mayonnaise, mustard and topped with sauteed onions and peppers. Served with choice of side.
HILLTOP FISH TACO
Our fresh “seasonal” fish is marinated in chipotle chiles, garlic, lime juice and cilantro then pan seared and folded into a warmed flour tortilla with lime
Grilled Green Chile Tuna Melt
Albacore tuna is blended with roasted green chilis, red onions, mayo and herbs, on sourdough bread with Pepperjack cheese then grilled and baked in the oven till golden brown. Served with wild greens in our lemon pepper vinaigrette. This is one killer sandwich!
CHICKEN BREAST SANDWICH
Lightly breaded, boneless breast of chicken, seared in garlic oil, then topped with mozzaralla cheese and baked in the oven. Served on toasted dill rye bread with cream cheese, sliced tomatoes, sliced red onions, mayonnaise and lettuce. The Seattle Weekly rated this “The best chicken sandwich in Seattle!”
BLACKENED SALMON FILET SANDWICH
Fresh salmon filet is coated in our spicy Cajun pepper and herb mix then “blackened” in a hot skillet and baked in the oven. Served on organic French baguette with dijon mayo, tomatoes and lettuce.