DINNER Local, Seasonal, Authentic

LETTUCE + SOUP FROM THE HEARTH TO SHARE add chicken 7 add salmon 10 add steak 9 add three prawns 9 Baby Lettuces caramelized pear, toasted almonds, 5/9.50 Cauliflower “Steak” stewed white beans, 17.50 Avenue Bread Focaccia sun-dried tomato 5.25 Whatcom blue, golden balsamic vinaigrette V, Ve, N tofu aioli, baby spinach, smoked paprika Ve, GF, DF spread, garlic herb butter, olive tapenade Caesar Salad romaine, sourdough croutons, 6/11.50 Oven-Roasted Chicken Breast creamy 24.25 Roasted Garlic Fries black garlic aioli 7.50 shaved Parmesan fingerling potatoes, braised leeks, fresh thyme add chevre, Parmesan, or smoked cheddar 2 Warm Spinach Salad cherry tomatoes, brie, 12.75 Cedar Plank Wild PNW Salmon 29.50 Brussels Sprouts brown butter, bacon GF 6.50 crispy onions, bacon, golden balsamic vinaigrette N tomato relish, Salish alderwood-smoked salt, roasted root vegetable GF Fingerling Potatoes garlic herb butter, Salish 6.50 Semiahmoo Seafood Chowder cup or bowl 7.25/13.50 sourdough bread bowl 16.75 29.75 alderwood-smoked salt V, GF Salish Sea Cioppino clams, mussels, Cauliflower Soup cup or bowl 7.25/13.50 cod, wild salmon, prawns, chorizo, tomato broth, Garlic Mushrooms shallots, white wine, 6.50 saffron aioli, Avenue bread crispy Brussels sprouts, beet purée V, GF, DF butter, Avenue bread V, GF 7 oz. Top Sirloin Steak roasted potatoes, 27.95 Roasted Root Vegetables butternut squash, 7.50 Brussels sprouts, miatake mushrooms, demi-glace carrot, celeriac, sunchokes V, GF SEMIAHMOO FAVORITES Red Wine Braised Short Ribs broccolini, 28.25 Soft Pretzels beer cheese sauce V 9.75 red wine reduction, crispy onions, Beauregard Dockside Beer-Battered Pacific Cod one piece, 15.25 yam purée Jumbo Chicken Wings Rads Pepper Sauce 14.50 tartar sauce, coleslaw, French fries 15.50 “buffalo” style, Whatcom Blue dip, fresh celery two-piece 18.25 three-piece 21.25 Fig & Blue Pizza port-soaked figs, pickled 13.75 shallots, Whatcom blue, balsamic glaze V Pork Wings crispy mini pork shanks, Calypso Crab Mac ‘n’ Cheese creamy crab sauce, 23.75 14.50 Kitchen’s blueberry tamarind glaze Bellingham Pasta Co. pasta, Parmesan bread crumbs Roasted Vegetable Pizza seasonal fresh 15.50 vegetables, fresh chevre, pesto V, N PNW Charcuterie and Cheese Platter American Kobe Beef Burger lettuce, tomato, 17.25 pickles, mustard, fruit, berries 14.50 pickle, black garlic aioli, French fries Pepperoni Pizza pepperoni, tomato sauce, mozzarella Ahi Tuna Tartare avocado, ginger soy dressing, 15.50 add cheese 2 add half avocado 3 add bacon 3 wakame, Sriracha aioli, wonton crisps DF Margherita Pizza roasted heirloom cherry 14.50 The Moo Grilled Cheese caramelized pear, sweet 15.75 tomatoes, fresh mozzarella, basil V Spicy Crispy Fried Calamari buttermilk dip 14.50 onion, brie, Whatcom Blue, fig spread, house chipsV Gluten-Free Dough Available 2 Peel ‘n’ Eat Shrimp cocktail sauce 15.75 Semiahmoo Steamers clams or mussels, 19.50 OUR LOCAL PARTNERS V - Vegetarian Ve - Vegan GF - Gluten-Free butter, white wine, garlic, herbs, Avenue bread Avenue Breads Twin Sisters Creamery DF - Dairy-Free N - Contains Nuts PNW Oysters lemon, cucumber 6 - 15.25 Bellingham Pasta Co. Growing Veterans Farms 12 - 25.75 Misty Meadows Farms Taylor Shellfish mignonette - 50% or more locally-sourced Rads Pepper Sauce Nerka Salmon chef’s daily selection DF Hempler’s Smoked Meats Lummi Wild Co-Op

We love our rivers, lakes, and oceans; the majority of our seafood is local, seasonal, and always traceable and ethical. Devin Kellogg, Consuming raw or undercooked food can lead to food-borne illnesses. A 18% taxable service charge will be added to Executive Chef Andrew Tucker, Chef de Cuisine parties of six or more. 100% of the service charge will be distributed to service personnel.