For the week of December 7-13, 2019
Black Mussels cooked in coconut curry with mushrooms, fresh lemon grass, cilantro, mint and grilled sourdough
Dungeness Crab Stuffed Scottish Salmon
Served with grilled asparagus and couscous salad topped with a lemon caper butter sauce.
Café Featured Oyster of the Week
WILDCAT COVE OYSTERS
From Northern Puget Sound, Washington, we bring you Wildcat Cove Oysters. These 3-inch size oysters have a distinct, fluted cup stone with green flora shells. The flavor is a gentle brine with a soft meat and a clean melon rind finish.
Give this wonderful oyster a try this week!