Text Box: Jumbo Prawn Cocktail Mexican Gulf Prawns in spicy cocktail sauce 12.50 Text Box: Calamari Lightly dusted with Southwest flour,     deep-fried & served with Jalapeno aioli 9.00     Text Box: Baked Goat Cheese   Over tomatoes Provencal, with chive oil  and balsamic vinaigrette 9.95 Text Box: Dungeness Crab & Lobster Cake Tomato and garlic sauce, topped with jalapeno aioli 12.95   Text Box: Mini Lobster  Tails Tempura style with Champagne butter 13.95   Text Box: Oysters on the Half Shell* Gingered Mignonette Granita 9.50     Text Box: Tenderloin Tips Sauteed with our house Teriyaki sauce 11.95   Text Box: Oysters Rockefeller Pernod scented Florentine & Hollandaise 12.50 Text Box: Seasonal Wild Greens Oregon Bleu Cheese, Toasted Pecans 6.00   Text Box: Tomato & Onion Plate Slices of Beefsteak Tomatoes, Sweet Onions with Bleu Cheese Citrus Vinaigrette 8.50   Text Box: STARTERS Text Box: SOUPS  &  SALADS Text Box: <Back | Reservations | Menu | Wine list | Index |About us | Next > Dining room tables are reserved for dining guests only, determined by purchase of an entree per  person. We will seat tables for cocktails only after dinner hours. Our corkage fee is $20 per 750 mL bottle, one bottle per table please.*Consuming raw or uncooked meats, seafood, poultry, or eggs may increase your risk of foodbourne illness. A gratuity of 18% may be added to parties of 6 or more at the server’s discretion. Text Box: DANIEL WILLIAMS, GENERAL MANAGER Text Box: RICARDO JIMENEZ, EXECUTIVE CHEF Text Box: Yellow Fin Tuna* Seared rare, coated with sesame seeds, spicy Thai dipping sauce 13.50 Text Box: Classic Caesar Hearts of Romaine, with Grana Parmesan 6.50   Text Box: French Onion Soup Sherry Veal Broth 5.50   Text Box: 21 Central Daily Soup Ask your server for selection 5.50   Text Box: Chef Ricardo Salad Hearts of romaine, bay shrimp, slivered almonds, Egg, and Oregon Bleu Cheese dressing 8.95