Rich and creamy, Dungeness Crab & Corn Chowder is a Pacific Northwest favorite with lump crab, sweet corn, red potatoes and fresh tarragon.

Classic, creamy Out West Clam Chowder made with chopped canned clams, red potatoes, celery, onion and tarragon, topped with bacon & croutons

Bistro French Onion Soup with rich, flavorful beef broth and slowly caramelized onions topped with French bread croutons and gruyere cheese.

Black Eyed Pea Soup is a lucky New Year’s tradition with smoked ham and collard greens in a flavorful broth.

Rich, buttery and totally indulgent Dungeness Crab Enchiladas with creamy Monterrey Jack cheese and tangy salsa verde.

Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili

Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta

Chorizo-Corn Empanadas are savory hand pies made with a masa harina flour blend and filled with cheese, spicy ground chorizo and sweet corn.

Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked tas

Farm raised Rib Steak with Garlic Chive Butter seared in a cast iron pan with sweet vine tomatoes bursting with flavor.

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.

This No Bake Banana Dream Dessert combines lady fingers, bananas, vanilla pudding, whipped cream and is topped with toasted meringue

This One Pan Halibut with Lemon Chive Pistou is pan seared along with garlic, butter, white wine and on-the-vine-tomatoes for a quick dinner

Simple, yet elegant steamer clams gently steamed in white wine and fennel with bacon and shallot and served on grilled toast

Grilled Red Chile Halibut uses roasted Mexican red chilies and cinnamon for a warm, earthy take on the seasonal Pacific Northwest halibut.

Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting and is ready in 30 minutes.