BEAR PAW

• Halibut Tacos – Wild Alaska halibut, avocado aioli, baked sweet potato fries, grilled corn on the cob
• Spicy Prawn Mac and Cheese – Topped with arugula salad
• The Alaska Crab Melt – King crab on toasted house-made sourdough with artichoke hearts, red bell pepper, lemon zest
• Wagyu Cheeseburgers in Paradise – Need we say more??
• Ahi Tuna Nicoise Salad – Seared rare with lemon tarragon vinaigrette, Kalmatta olives

• Dungeness Crab – Fresh Alaska crab with drawn butter, Yukon golds, corn on cob
• Herb-Crusted Lamb – Rack of lamb with Dijon herb crust, fingerling potatoes, bacon blue brussels
• Lemon-Chive Sockeye Salmon – Grilled with lemon chive blanc and seasonal grilled veggies
• Filet Mignon – USDA dry-aged prime filet with demi-glace and classic béarnaise, loaded mashed potatoes, asparagus
• Crab-Stuffed Halibut – Crab and macadamia-stuffed Alaska halibut with herbed batsami rice
• Smoked Baby Back Ribs, Jerk Style – Served with jasmine rice and seasonal veggies

• Wild Blueberry Tart – Wild Alaska blueberry tart with lemon zest, served with iced vanilla cream custard
• Cherry Chocolate Cake – Warm double chocolate cake with port wine and infused cherries, served with French vanilla cream
• Baked Peach Puff – Puff pastry with thin-sliced peaches, Alaska berries, vanilla gelato
• Crème Brûlée – Classic crème brûlée with Alaskan salmonberries (when in season)
• I Love Lemon Parfait – Rich lemon pie custard served in champagne flutes

• Classic Caesar – With parmigiano-reggiano and white anchovies
• Blue Cheese Wedge – Iceberg wedge with dolcelatte, gala apples, candied pecans, smoked Canadian bacon bits
• Alaskan Seafood Chowder – Clams, black cod, smoked salmon, Yukon Gold potatoes, cream, center cut bacon
• Dungeness Crab Bisque –
• Charcuterie board and Smoked Salmon Platter –
• French Onion Soup –

Chef’s Style & Influences

Alaska seafood focus with comfort-food classics, smoked elements, and bright citrus-herb finishes.