tapas

3 pm to 6 pm

*six local oysters   13.50
champagne mignonette
suggested pairing  ~ jean-louis brut rose

*penn cove mussels   9.50
fresh penn cove mussels, sage broth, garlic, white wine, butter
suggested pairing  ~ holmes harbor catapult blend

hummus and olive tapenade   7.50
house-made crostini
suggested pairing  ~ beach cabin white

add to any salad:  
free-range chicken 6~    wild-caught shrimp 8~    meatballs 6~    fish ~ ask your server

caesar salad   6.50
organic hearts of romaine, shaved parmesan cheese, anchovies, croutons
suggested pairing  ~ proletariat rose

rustica salad   7.50
organic greens, aged balsamic vinegar, olive oil, toasted pine nuts, roasted garlic, bleu cheese, figs
suggested pairing  ~ canella prosecco

cheese plate   10.50
crostini, house-made preserves, fruit, house-pickled vegetables, kalamata olives
suggested pairing  ~ barnard griffin riesling

charcuterie plate   10.50
crostini, house-made preserves, fruit, house-pickled vegetables, kalamata olives
suggested pairing  ~ iquercioli lambrusco

zesty meatballs   7.50
two house-made pork meatballs, tomato sauce, parmesan cheese, herbs
suggested pairing  ~ whidbey island winery sangiovese

bruschetta classico   5.50
tomato, shallots, garlic, basil, olive oil, balsamic reduction
suggested pairing  ~ bertini bertarose

savory flatbread 5.50
gorgonzola horseradish cream sauce,  short rib, caramelized onion, arugula
suggested pairing  ~ marchesi primativo

vegetarian flatbread 5.50
roasted red pepper hummus, zucchini, roasted red pepper, fontina, basil
suggested pairing  ~ spoiled dog pinot gris

for our younger guests

dessert
changes daily!

beverages

happy hour beverages

*notice: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions