94 Stewart Restaurant Menu

house made duck rillette chef's choice artisanal cheese ~ olives ~ salami spicy pickled peppers ~ grapefruit pickled shallot

sample a trio of our new offerings. see your server for today's combo

panko encrusted ~ dungeness crab ~ tomato corn relish ~ chive oil ~ blood orange vinaigrette

chopped romaine maple glazed walnut ~ cacciatore blue cheese, walnut vinaigrette

house blended greens ~ hazelnuts red wine, dijon vinaigrette

grilled chicken ~ bacon cream ~ french brie ~ blood orange vinaigrette fresh spinach

crisply breaded chicken ~ poached bartlett pear buttermilk cheddar dressing ~ romaine

fresh tomatoes ~ broiled rolling stone chevre olive oil, balsamic, sea salt ~ dungeness crab

mixed greens ~ serrano ~ olives feta ~ olive oil ~ balsamic ~ sea salt

breast ~ avocado ~ bacon rosemary bread ~ aioli ~ slaw

avocado ~ bacon ~ tomato pink peppercorn, maple mayo ~ greens ~ slaw

add fresh dungeness crab

balsamic grilled radicchio ~ walnut & blue cheese dressed ~ slaw

ground lamb ~ bacon ~ cheddar pickled shallot ~ lettuce ~ tomato ~ aioli ~ fries

substitute specialty cheese

add avocado

add sautéed mushrooms

piquillo peppers ~ jamon serrano rolling stone chevre ~ aioli ~ rosemary bread ~ slaw

grilled ~ fresh vegetables ~ red potato

breast of chicken ~ mushrooms ~ cream ~ blue cheese pasta ~ herbs

pasta ~ four cheeses ~ cream ~ baked with fresh tomato

make it a market mac with fresh dungeness crab oz

cardamom potato ~ cabbage

pepper vodka chorizo sec ~ capsicum ~ herb butter

sel gris cornichon ~ brioche toast

house made pate ~ toasts chef's choice artisanal cheese ~ olives cured meats ~ dijon ~ pickled treats

panko encrusted fresh tomato ~ dungeness crab ~ chive oil corn relish ~ blood orange vinaigrette

sauteed radicchio ~ orange bacon ~ chevre sherry vinaigrette

melted brie, cream ~ lardon fresh yakima fuji apple

seasonal lettuces toasted hazelnuts ~ rosemary poached pear red wine, dijon vinaigrette

chopped romaine penazul blue ~ maple glazed walnut salami ~ blue cheese, walnut dressing

ask your server about chef's daily creation

""thee herd of three"" sea stack, elk mountain, vermont sheppard

pan roast ~ truffle butter warm potato salad ~ braised greens. bottle suggestion: fidelitas m100

whole roast fish ~ winter savory ~ preserved meyer lemon roasted red potatoes ~ white anchovy. bottle suggestion: alex nicole shepherds mark

pan roast maine scallops ~ red spiced butternut squash maple glazed shiitake. bottle suggestion: isabel pinot gris

cumin rubbed ~ pinot noir reduction mashed potato ~ brussel sprouts. bottle suggestion: foppiano petite syrah

dense breast of duck ~ roast parsnip, yam spiced pear compote ~ braised greens. bottle suggestion: clos du val carneros pinot noir

dry aged new york strip, grilled to order blue cheese mashed potato. bottle suggestion: seven hills merlot

all natural, carlton farms ~ caramelized fennel fried leek ~ root vegetable, dijon cream glaze. bottle suggestion: kestrel sangiovese

coconut cream braised cauliflower cabbage ~ leek baby red potatoes ~ curried pumpkin. bottle suggestion: alexandria nicole viognier.

al dente pasta baked with english cheddar and roma, cream and herbs

house breaded breast strips are served with fresh cut fries.

artisan bread grilled with comte, aioli, tomato and field greens served with fries.

grilled boneless chicken with potatoes and fresh vegetables.