hours:
wednesday: 11a-8p
thursday: 11a-8p
friday: 11a-8p
saturday: 11a-8p
sunday: closed
monday: closed
tuesday: closed
see full dinner menu
see lunch menu
dinner menu available
wednesday – saturday, 4pm – 8pm
wine paired with dinner entrées
beak mac’n cheese
domaine bosquet chardonnay—unoaked and with minimal manipulation, this wine has the acidity to cut through the fat of the cheese sauce without overpowering the flavor; the wine has notes of green apple, lime, and hints of baking spice from the wild yeast fermentation process.
seared salmon
barnard griffin rosé—bright red fruits on the nose and strong acidity with light hints of melon and pineapple, this pairing will match well with the fattiness of the fish without overpowering the natural flavors of the salmon.
‘everything-encrusted’ rockfish
domain bosquet chardonnay—the natural acidity of this wine matches nicely with the mustard aioli, and the bright, fruit-forward notes accent some of the more nuanced flavors in the crust of the fish; the mouthfeel of the wine helps to refresh the palate from bite to bite.
chili-crisp marinated black cod tips
cycles gladiator pinot noir—light bodied with subtle hints of pomegranate, blackberry, and roasting herbs, this wine accents the umami of the soy reduction and the smokiness of the seared bok choy.
blackened lingcod
milbrandt riesling—with natural notes of peach, honey, and slate, the sweetness and minerality of this wine balance out the heat of the blackening spices and cleanse the palate from bite to bite.
halibut olympia
domain bosquet chardonnay—the natural acidity and bright green apple notes are just right to cut through the fattiness of the white sauce and bring out the sweetness in the caramelized onions without overpowering the fish; the subtle herbal notes also help to complement the roasted corn and red peppers.
elk à la flamade stew
domaine bosquet malbec—organically produced, this wine lets the grape speak for itself; fruit-forward with notes of plum, dark berries, and hints of rosemary, this medium bodied wine accents the herbaceous notes of the braising liquid and carries enough tannin to match the gaminess of the meat while refreshing the palate.
beak alaskan paella
opici fish-bottle wine—as the old adage goes, what grows together, goes together; the subtle salinity and bright acidity help highlight the classical mediterranean roots of this dish.
seared duck breast
cycles gladiator pinot noir or barnard griffin rosé—both of these wines have the bright red fruit flavors to match the flavor of the red currants while also possessing enough earthiness to compliment the shitake mushrooms, with just enough acidity to cut through the fattiness of the of the duck breast.
sesame-soy salmon poké
opici fish-bottle wine—the light and bright green fruit flavors of melon and lime, along with the subtle salinity, match well with the sesame-soy marinade of the fish without overpowering the delicate flavors of the radish and cucumber, leading to well-balanced and complimentary pairing.
beak vegeta-bowl
domaine bosquet organic chardonnay—the bright acidity, slight sweetness, and naturally smooth mouthfeel not only match the sweet heat of the gochujang but also help to elevate the umami flavors of the bok choy and mushrooms.
check out our full dinner menu