Our Rhode Island Calamari is caught fresh from North Atlantic waters. It is oncefrozen, which is why the texture is so much better than most. Most other people’s squid are caught here but frozen whole and shipped to China for processing, even for those on the West Coast. This processed squid is tougher because once it comes back to the US, it has been frozen twice. At that point you might as well coat it in a bunch of batter and deep fry it!

Our quick and easy Smoked Salmon Salad features house-smoked salmon over a bed of spinach with shiitake mushrooms, fresh cherries, red onion, hazelnuts, queso fresco and pomegranate vinaigrette. 

Turn up the heat with our popular Shrimp & Spicy Noodle Salad. Showcasing Oregon pink shrimp atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing. 

Niçoise salad is considered by some great chefs to the be the finest summer salad of all time. Our take on this French classic features local Albacore tuna. Oregon Albacore, once relegated to tin cans, here shines in the center of the plate. Enjoy with a glass of Oregon Rose, some crusty bread and good friends.

This meal showcases grilled Albacore tuna with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.

This light and bright Mint Couscous Salmon Salad features a Coho salmon fillet over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.

This meal is the vegetarian version of our famous Albacore tuna berry salad, and showcases tempeh kabobs with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.

Turn up the heat with our popular Tempeh & Spicy Noodle Salad. Showcasing seared tempeh kebabs atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing. 

Bite into buttery black cod with roasted cauliflower, acorn squash, pepitas, and red onion. Served over baby kale dressed in our white balsamic vinaigrette.