SAMPLE BREAKFAST MENU

Please note that menu items change frequently and are based on seasonality and availability.

Fruit & Juices
Selection of Fresh Juices
Orange, Grapefruit, Carrot
Plate of Seasonal Fruits
Bowl of Mixed Berries Whipped Cream and Toasted Almonds
Hawaiian Mango and Papaya with Lavender Honey and Lime

Cereals
House Made Granola with Fruit Salsa and Yogurt
Steel Cut Irish Oatmeal with Blueberries and Cinnamon
Swiss Bircher Muesli with Dried Blueberries, Apples and Nuts
Choice of Kashi Breakfast Cereals
Heart to Heart: Honey Toasted Oat Cereal
Go Lean: Crunchy Fiber Twigs, Soy Protein Grahams and Honey Puffs
Go Lean Crunch: Naturally Sweetened Multigrain Clusters…add Strawberries, Mixed Berries or Sliced Bananas
Wallaby Organic Fruit Yogurt, Napa Valley

Fresh from Our Bakery
Basket of Morning Pastries
New York Style Bagel with Cream Cheese
Toast or English Muffin

Breakfast Specialties
Smoked Salmon with Tomatoes, Red Onions, Capers and a New York Style Bagel
Pagnotta Bread “French Toast” with Whipped Cream and Fresh Berry Compote
Belgian Waffle, Fresh Berries and Whipped Cream
Buttermilk Pancakes with Oregon Maple Syrup
(…add Blueberries, Bananas or Chocolate Chips)

Omelets
Choice of:
Goat Cheese, White Cheddar or Fontina Cheese, Ham, Bacon, Wild Mushrooms,
Onions, Spinach, Roma Tomatoes, Peppers or Fresh Herbs

Egg Specialties
Two Farm Eggs prepared Any Style
Your Choice of Apple Wood Smoked Bacon, Chicken Apple, Portuguese or Country Sausage
Traditional Eggs Benedict with Maple Cured Bacon, Hollandaise Sauce, Jumbo Asparagus
“Coastal” Eggs Benedict with Dungeness Crab, Artichoke Spread and Lemon Hollandaise
Croissant with Chive Scrambled Eggs, Ham and White Cheddar
Poached Egg on Potato-Beef “Hash” with Baby Spinach and Mustard Béarnaise
Huevos Rancheros, Fried Eggs, Refried beans, Queso Fresco, Guacamole, Salsa, Corn Tortilla
Navio Breakfast Burrito, Scrambled Eggs, Onions, Tomatoes, Chives, Queso Fresco, Salsa
Only Egg Whites Omelet with Roasted Vegetables, Tomato Coulis

(All Egg Specialties served with Yukon Gold Potatoes and your choice of Toast)

On the Side
Yukon Gold Breakfast Potatoes
Applewood Smoked Bacon, Chicken & Apple Sausage, Breakfast Sausage
Mixed Berries or Seasonal Sliced Fruits   
Steamed Green Asparagus   

Hot Beverages
French Press Coffee
Cappuccino, Café Au Lait, Café Latte, Hot Chocolate, Selection of Teas and Herbal Teas
Espresso   
Double Espresso

Navio Coastal Breakfast Buffet  
Saturday 7 a.m. until 10:30 a.m.
Seasonal Fresh Fruits and Berries, Assorted Organic Yogurts
Cold Cereal Selections with Dried Fruit, Nuts and Garnishes
Smoked Salmon and Local Smoked Fish, Charcuterie and Imported Cheese Selection

Home-Baked Morning Pastries, Muffins, Danish, Croissants, Chocolate Croissants, Turnovers,

Omelet Bar and Breakfast Specialties 
Your Favorite Choice of Eggs, Oatmeal, Creamy Scrambled Eggs, Traditional Eggs Benedict
Country Pork Sausage, Applewood Smoked Bacon, Roasted Yukon Gold Potatoes with Pear Tomatoes and Onions

SAMPLE LUNCH MENU
Please note that menu items change frequently and are based on seasonality and availability.


Fresh Seafood


Local Miyagi Oysters on the Half Shell (6)   
Red Wine-Shallot Mignonette
 
Shrimp Cocktail   (6)   
Cocktail Sauce, Lemon
 
Ahi Tuna Tartar    
Daikon Radish Salad
 
Small Seafood Platter   
4 Oysters, 4 Shrimp
 
Large Seafood Platter          
6 Oysters, 6 Shrimp, Clams, Dungeness Crab
 
Dungeness Crab Cakes   
Sweet Corn and Red Pepper Ragout
 
Fritto Misto           
Fried Calamari, Prawns, Garlic Aioli


Salads


Daylight Farms    
Organic Mixed Greens                    
Olave Organic Oil, 50 year-old Sherry Vinegar
 
Caesar Salad         
Organic Chicken   
Shrimp   
 
Cobb Salad  
Chicken,  Avocado,  Tomato, Blue Cheese, Bibb Lettuce, Bacon, Blue Cheese Dressing 
 
Crispy Duck Confit    
Salad                                
Green Lentils, Frisee, Foie Gras Vinaigrette
 
Tuna Niçoise Salad           
Ahi Tuna, French Beans, Tomato, Fingerling Potatoes, Quail Egg, White Anchovy, Bibb Lettuce, Niçoise Olive Vinaigrette


Soup


French Onion Soup    
Crouton, Melted Swiss Cheese
 
Soup of the Day   
 
New England Clam Chowder


Entrees and More


Fish & Chips    

Local Halibut, Tartar Sauce, Fries
 
Steamed P.E.I. Mussels                 
Grilled Sourdough Bread, White Wine Broth

Snapper    
Butternut Squash, Citrus Braised Swiss Chard, Brown Butter Sauce

Organic Carnaroli    
Rice Rissotto

Hand-Cut Fettuccini    
Wild Mushroom Sauce 

Fulton Valley Organic Chicken Sandwich    
Ciabatta Roll, Arugula, Creamy Parmesan Dressing, Fries

Classic Turkey Club    
Lettuce, Tomato, Mayonnaise, Bacon, Fries

Housemade Fennel Sausage    
Creamy Polenta, Daylight Farms Red Russian Kale, Fuji Apple

Kobe Bacon Cheddar Burger              
Lettuce, Tomato, Red Onion, Potato Bun, Dill Pickle, Fries 


Creekstone Farm Natural Steak  "Frites"    
Flank Steak, Red Wine Butter, Fries


Desserts


Warm Soft Chocolate Cake Raspberry Compote, Vanilla Ice Cream
 
Tahitian Vanilla Crème Brûlée Lemon Madeleine
 
The Cookie "Jar" Madeleines, Brown Sugar Sticks, French Macaroons, Chocolate Chip Cookies, Butter Cookies
 
Profiteroles  Vanilla Ice Cream and Warm Dark Chocolate Sauce
 
Strawberry Rhubarb Cobbler  Whole Wheat Crumble, Crème Fraîche Ice Cream
 
House Made Ice Cream Peanut Butter Toffee, Salted Caramel, Vanilla Bean, Chocolate
 
Seasonal Fruit Sorbets Apricot, Raspberry Lemon, Ollaliaberry, Wild Strawberry

A service charge of 20% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.

SAMPLE DINNER MENU
Please note that menu items change frequently and are based on seasonality and availability.

Appetizers

Organic Mixed Greens
Hamada Farms Pomegranate, Walnut,
Harley Farms Chêvre, Walnut Vinaigrette

Celery Root Soup
Pickled Celery, Caramelized Celery Root, Crispy Parsnips

Half Dozen Skookum Inlet Oysters
Champagne Mignonette

Pan Seared Day Boat Scallop
Belgian Endive, Broken Blood Orange Vinaigrette
Jerusalem Artichoke Chips

Rustichella D’Abruzzo Fettuccine
House Cured Pancetta, Dirty Girl Farms Romanesco
Fried Capers, Cream Sauce

Suggested Wine Pairings – White Wines
2007 Cakebread, Sauvignon Blanc, Napa Valley
2007 Etude, Pinot Gris, Carneros
2006 Orogeny, Chardonnay, Green Valley, Sonoma County

Entrees

Crispy Skin Loch Duart Salmon
Melted Dirty Girl Farms Cabbage
Caramelized Apples, Fried Celery Root

Broiled Local Butterfish
Braised Shiitake Mushroom, Baby Bok Choy
Shiitake Broth

Grimaud Duck Breast
Forbidden Rice, K&J Orchard Asian Pear
Duck Jus

Herb Roasted Beef Tenderloin     
Yukon Gold Potato Gratin, Daylight Farms Spinach
Oyster Mushrooms, Red Wine Sauce

48 Hour Creekstone Beef Short Rib
Mascarpone Enriched Polenta, Black Trumpet Mushrooms
Medjool Dates, Winter Spiced Jus

Suggested Wine Pairings – Red Wines
2006 Bourgogne Rouge Hautes Côtes de Nuits Gros Frère et Soeur
2005 Provenance, Merlot, Napa Valley
2004 Kathryn Kennedy, Estate, Cabernet Sauvignon, Santa Cruz Mountains

Side Dishes

Yukon Gold Potato Purée
Roasted Garlic

Cabrillo Farms Brussels Sprouts
Hobbs’ Applewood Smoked Bacon

Soft Polenta
Mascarpone Cheese, Rosemary Oil

Herb Roasted Mushrooms
Maitake, Hon Shimeji, Oyster

Sautéed Daylight Farms Spinach
Sliced Shallots

Aaron Zimmer, Chef de Cuisine
Michael Vaznaugh, Wine Director
A service charge of 20% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.

Chef’s Tasting Menu

Available Every Friday and Saturday Evening

Hand-Cut Tagliatelle
Perigord Truffles
2006 Bourgogne Rouge Hautes Côtes de Nuits
Domaine Gros Frère et Soeur

Pan Seared Day Boat Scallop
Belgian Endive, Broken Blood Orange Vinaigrette
2004 Domaine Mittnacht-Klack, Gewurztraminer, Alsace

Oil Poached Loch Duart Salmon
Japanese Eggplant, Sesame Seeds
Yuzu Red Miso Emulsion
2005 Josmeyer Le Dragon, Riesling, Alsace

Meyer Natural Angus New York   
Yukon Gold Potato Gratin, Daylight Farms Spinach
Oyster Mushrooms, Red Wine Sauce
2004 Kathryn Kennedy, Estate, Cabernet Sauvignon
Santa Cruz Mountains

Bitter Chocolate Torchon
Satsuma Mandarins, Vanilla Gel, Coconut Sorbet
Fonseca Ten Year Tawny

Wine tasting supplement is also available.

~ Specially prepared for the entire table ~

SAMPLE NAVIO BRUNCH MENU
Please note that menu items change frequently and are based on seasonality and availability.


Salads and Appetizers


Display of Roasted Vegetables:
Portobello Mushrooms, Braised Fennel, Pesto Roma Tomato,
Grilled Zucchini and Yellow Squash, Grilled Asparagus, Grilled Brocolini,
Baby Leeks, Baby Red and Yellow Beets, Baby Fennel, Vidalia Spring Onions, Grilled Fingerling Potatoes


Jars of Marinated Vegetables


Button Mushrooms a la Grecque, Artichokes in Oil, Sun Dried Tomatoes, Assorted Olives, Cippolini Onions in Cassis, Cauliflower Rémoulade,


Cold Appetizers


Roasted Leeks and Olive Tart
Tomato and Red Pepper Tart
Shell Pasta Filled with Crab Salad
Smoked Flans with Garlic Saffron Aioli
Pheasant Pistachio and Truffle Pâté
Chicken Liver Mousse on Walnut Croutons
Roasted Lamb, Eggplant and Peppers Terrine
Country-style Pâté with Smoked Bacon
Chilled Tomato Basil Soup
Vegetable Flans
Buffalo Mozzarella, Tomato Stacks and Baby Arrugula, Black Olive Tapenade
Chilled Pork Loin Roulade with Peach-Onion Marmalade
Crayfish Crab Cocktail with Papaya and Dill


Assorted Baby Lettuces


Lemon Vinaigrette, Walnut Vinaigrette


Cheese and Bread Station


Imported and American Cheeses
Marinated Feta
Dry Fruits, Quince Paste and Nuts
Assorted Fresh Fruits


Breads


Assorted Rolls, Vidalia Onion Rolls, Assorted
Olive, Sourdough and Rye Bâtardes
Foccacias, Small Brioche


Pastries


Muffins, Croissants, Danish,
Chocolate Croissants


Breakfast Station


Omelets and eggs prepared to guest choice.
Pancakes & Waffles with Maple Syrup and Berry Compote


Chafing Dishes


Classical Poached Eggs Benedict, Hollandaise Sauce
Assorted Sausages
Ricotta Cheese Blintzes, Strawberry Salsa
Apple Wood Smoked Bacon, Chicken Apple Sausage, Country Sausage

Steamed Chinese Dim Sums with Sauces


Raw Bar, Smoked Seafood and Caviar Station


On ice: Gulf Shrimp, Jonah Crab Claws, New Zealand Mussels
Malpeque Oysters and Chefs Creek Oysters, Littleneck Clams
American Sturgeon Caviar, Salmon Caviar, and Gold Caviar


Classic Garnitures


Smoked Salmon, Smoked Trout, Peppered Mackerel,
Traditional Garnishes and Blinis & Buttered Black Bread
Seared Tuna Loin with Seaweed Salad
Herrings in Sour Cream and Cucumber, Herrings in White Wine
Asian Seaweed Salad, Scallops Salad and Octopus Salad


Assorted Sushi


Seafood Sauté  Station


Pan Seared Jumbo Scallops, Vidalia Onion Fondue, Carrot Cumin Jus
Miso Poached Cod Loin, Sesame Stir-fried Vegetables
Roasted Swordfish Loin, Ratatouille Vinaigrette


Meat Carving/Vegetable Station


Garlic Roasted Rack of Lamb, Fresh Mint Lamb Jus
Roasted Beef Tenderloin, Grain Mustard Sauce
Chicken Breast Filled with Polenta, Swiss Chard and Goat Cheese, Red Pepper Coulis
Duchesse Potatoes with Parmesan Cheese
Baked Tomatoes and Squash "Provencale"
Spring Baby Vegetables with Tarragon Butter and White Beans


Pasta Station


Trennette with Wild Mushrooms, Fava Beans and Glazed Pearl Onions
Braised Fennel Ravioli, with Dungeness Crab, Spinach and Saffron Garlic Cream


Desserts


Apricot Ricotta Tart
Chocolate Nut Loaf
Vanilla and Berry Mille-Feuille
Key Lime Meringue Tart
Floating Islands
Mint Mousse
Strawberry-Rhubarb Cobbler
Blueberry Clafouti
Chocolate Banana Tart
Fraisier
Pot de Crème
Tropical Mousse Cake
Valrhona Chocolate Mousse
Caraibe Chocolate Pot de Crème
Raspberry Mousse
Palmier
Brownie Crunchy Passion Cake
Mango-Guava Soup
Rum Baba
Apple Tatin

Please note that menu items and prices are subject to change and are based upon availability.

A service charge of 18% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.