STARTERS

Poached Tiger Prawns     9.

Avocado, tomato emulsion, tarragon aioli
 

The Snack Plate     9.

Fried goat cheese, da Pino salami, marcona almonds, olives and some whims of the chefs
 

Smoked Salmon Lox     8.

Shaved fennel, capers, lemon
 

Vadouvan Spiced Beef Kebobs     11.

Haricot Verte, romaine, feta, shaved red onion, tomato, tzatziki
 

Totten Inlet Mussels     12.

White wine, herbs, shallots, butter
 

Fish Tacos     13.

Harrisa/lime marinade, black beans, guacamole, tomato salsa, cilantro, coleslaw slaw
 

Sliders    

Wagyu beef with onion marmaladeand/or Carolina pulled pork barbeque

Soup     7.

changes daily, always seasonal
 

SALAD

Butter leaf salad     7.

Lemon fine herb vinaigrette, Oregonzola blue cheese, Marcona almonds

Baby spinach salad     9.

Fried goat cheese, shaved red onion, baby tomatoes, olives, orange vinaigrette 
 

Roasted Beet Salad     11.

Brussel sprout leaves, spiced pecans, cranberry vinaigrette, Rogue blue cheese
 

Classic Caesar salad     8.

Whole leaf hearts of romaine, Reggiano parmesan, croutons
Add Spanish white anchovies    1.5
Make it BBT (bacon, Beecher's Flagship cheese, tomato) chopped    2.

MAIN COURSES

Cioppino    19.

Mussels, prawns, assorted fresh fish, tomato-red bell pepper broth, thyme, basil
 

Vegetable Gratin     15.

Zucchini, yellow squash, Japanese eggplant, tomato, raw vegetable slaw, pea shoots, goat cheese
 

Risotto     22.

Dungeness crab, corn, shiitake mushrooms, mascarpone,  lemon oil 
 

Reuben     10.

Corned beef, gruyere, sauerkraut, house made russian dressing, Essential Bakery rye bread, Kennebec fries
 

The Schnitzel     19.

Natural pork chop, crispy panko crust, arugula-almond pistou, hierloom tomatoes, arugula, lemon
 

Dad's Spaghetti Carbonara     18.

House made pasta, Carlton Farm bacon, English peas, onion, garlic, egg, Reggiano parmesan
 

Buttermilk Fried Chicken     18.

Mashed potatoes, buttered green beans, thyme gravy
 

Link Lab Artisan Sausages     19.

Roasted Washington cherries, sherry vinegar sweet onions, goat cheese polenta
 

Sand Point Grill Burger     12.

Northwest 100% grass fed beef, onion marmalade, mayo, lettuce, tomato, bacon, Beecher's Flagship cheese, pickle, Essential Bakery bun, Kennebec fries
 

Pan Roasted Trout    17.

Wild hedgehog mushrooms, shaved fennel, capers, golden raisin condiment, cauliflower-brown butter puree

Filet Mignon    26.

Roasted Fingerling potatoes, garlic sauteed spinach, blue cheese-buttermilk cream, red wine syrup
 

Grilled 17oz Ribeye Steak    29.

Natural Angus beef, Kennebec fries, Sand Point Grill steak sauce 
 

SIDE DISHES     5.

Kennebec fries, sauteed fall vegetables, creamy goat cheese polenta,
mashed potatoes