• BAR MENU • • BAR MENU •

TOWER OF TUNA TOWER OF TUNA Fresh ahi and hamachi tuna, diced and towered with Fresh ahi and hamachi tuna, diced and towered with avocado, avocado, tomato, red onion, red chili, ginger, and tomato, red onion, red chili, ginger, and sesame seed vinaigrette with Asian sesame crisps. 16. sesame seed vinaigrette with Asian sesame crisps. 16. THE BLACK ORCHID THE BLACK ORCHID Sashimi grade ahi tuna seared rare; sliced and served Sashimi grade ahi tuna seared rare; sliced and served with the signature “Black Orchid” mustard sauce. 18. with the signature “Black Orchid” mustard sauce. 18.

SLIDERS SLIDERS Classic: Three mini prime ground beef burgers with Classic: Three mini prime ground beef burgers with cheddar cheese, red onions, and pickle. Served with a cheddar cheese, red onions, and pickle. Served with a side of pommes frites. 14. side of pommes frites. 14. Chandlers Style: Three mini let mignon sandwiches with Chandlers Style: Three mini let mignon sandwiches with carmelized onions and bernaise. Served with a side of carmelized onions and bernaise. Served with a side of pommes frites. 16. pommes frites. 16.

LOLLIPOP LAMB CHOPS LOLLIPOP LAMB CHOPS Pan-seared lamb chops served with apple-mint chutney. 18. Pan-seared lamb chops served with apple-mint chutney. 18.

MOULES - FRITES MOULES - FRITES Fresh Northwestern mussels from Whidbey Island cooked in Fresh Northwestern mussels from Whidbey Island cooked in a a broth of white wine, green curry and ginger . Served with broth of white wine, green curry and ginger . Served with trued pomme frites. 16. trued pomme frites. 16.

STEAMED CLAMS STEAMED CLAMS Fresh Manila clams steamed in a broth of white wine, butter, Fresh Manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili akes, sun dried tomato and basil. garlic, lemon, red chili akes, sun dried tomato and basil. Served with a garlic crostini. 16. Served with a garlic crostini. 16.

STEAK TARTARE STEAK TARTARE Hand cut tender let mignon, served raw with capers, Hand cut tender let mignon, served raw with capers, shallots, shallots, chives and quail egg served with romaine leaves chives and quail egg served with romaine leaves and toasted and toasted baguette. 16. baguette. 16.

ESCARGOT À LA CAROL ESCARGOT À LA CAROL Organically grown Burgundian snails marinated with fennel, Organically grown Burgundian snails marinated with fennel, garlic, shallots, and parsley baked with browned butter and garlic, shallots, and parsley baked with browned butter and Asiago cheese. 16. Asiago cheese. 16.

SHRIMP SCAMPI SHRIMP SCAMPI Sautéed prawn shrimp with garlic, shallots, tomatoes, Sautéed prawn shrimp with garlic, shallots, tomatoes, basil, and red chili akes in a butter sauce with white wine basil, and red chili akes in a butter sauce with white wine and and lemon. Served with garlic crostini. 16. lemon. Served with garlic crostini. 16.

CRAB CAKES CRAB CAKES Maryland blue lump crab cakes with a ginger and Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce garnished with a watercress stone-ground mustard sauce garnished with a watercress and and tomato salad. Market Price $$$ tomato salad. Market Price $$$

OYSTERS ROCKEFELLER OYSTERS ROCKEFELLER Fresh oysters baked on the half shell with sautéed spinach, Fresh oysters baked on the half shell with sautéed spinach, shallots, red bell peppers, and Pernod topped with a light shallots, red bell peppers, and Pernod topped with a light citrus hollandaise. 18. citrus hollandaise. 18.

PACIFIC OYSTERS PACIFIC OYSTERS Freshly shucked oysters on the half-shell, served on shaved Freshly shucked oysters on the half-shell, served on shaved ice with housemade mignonette sauce. ice with housemade mignonette sauce. Kumomoto, Penn Cove, WA 3.50 pp Kumomoto, Penn Cove, WA 3.50 pp Quilcene, Hood Canal, WA 3. 50pp Quilcene, Hood Canal, WA 3. 50pp

OCEAN ROSE ABALONE OCEAN ROSE ABALONE Santa Barbara farm raised baby Pink Abalone, sautéed Santa Barbara farm raised baby Pink Abalone, sautéed with butter, Meyer Lemon, vermouth and shallots; served with butter, Meyer Lemon, vermouth and shallots; served with with Maitake mushrooms. 37. Maitake mushrooms. 37.

SEAFOOD PLATTER SEAFOOD PLATTER Alaskan King Crab legs, Kumomoto oysters, large Mexican Alaskan King Crab legs, Kumomoto oysters, large Mexican prawns and a Maine lobster tail served over shaved ice with prawns and a Maine lobster tail served over shaved ice with horseradish, cocktail, and mignonette sauces. 99. horseradish, cocktail, and mignonette sauces. 99.

CHEESE PLATE CHEESE PLATE Assortment of artisan cheeses accompanied by candied Assortment of artisan cheeses accompanied by candied nuts, nuts, wild honeycomb, and fresh fruit. 22. wild honeycomb, and fresh fruit. 22.

Consuming raw or undercooked meats, poultry, seafood, shell sh or eggs Consuming raw or undercooked meats, poultry, seafood, shell sh or eggs may increase your risk of food-borne illnesses. Consult with a physician for more information. may increase your risk of food-borne illnesses. Consult with a physician for more information.

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