Menu
Call for our nightly specials. Menu items subject to change.
Appetizers, Platters & Salads
Cheddar & Stout Fondue Sharp Cheddar cheese and Guinness Stout with a touch of Dijon mustard and cayenne pepper. Served with toasted cubes of our baked daily house bread.
Spiced Chicken Galantine with Cumberland Sauce Classic French style forcemeat filled with sun-dried cherries and roasted almonds. Served with sweet spicy Cumberland sauce.
Gorgonzola and Red Pepper Stuffed Mushrooms Large mushroom caps filled with Gorgonzola cheese and red bell pepper, accented with amber honey.
Northwest Salmon Flatbread Dilled cream cheese, marinated red onions, sliced king salmon and parmesan cheese.
Prosciutto Wrapped Melon Slices of Honeydew melon wrapped with imported prosciutto then drizzled with extra virgin olive oil.
Smoked Duck Terrine Fresh tomato sopique topped with slices of smoked duck, finished with avocado mousse.
Imported Olive Melange Imported blend of olives, grape tomatoes and smoked almonds with a light balsamic vinaigrette.
Plum Wine and Pepper Prawns Ocean-caught prawns marinated in plum wine and crushed black peppercorns. Paired with cabbage-jicama slaw.
Dungeness Crab Cakes Our signature house made blend of northwest Dungeness crab, red onion and red bell pepper. Served with a chili lime dipping sauce.
Baked Brie in Puff Pastry A petite Brie wheel, topped with orange marmalade and almonds, wrapped in puff pastry and baked till golden brown. Served with seasonal fruit.
Caprese Salad Buffalo Mozzarella cheese, vine ripened tomato and basil-pine nut pesto.
Greek Hummus Platter Garlic and lemon Hummus, a selection of marinated vegetables, English cucumber, grape tomatoes, olive blend and baked flat bread.
Smoked Salmon Platter Our special dry-rubbed smoked salmon, onions, caper berries, lemon slices, crackers and crostini.
Artisan Cheese Platter A selection of local and imported cheeses. Chef’s choice of accompaniments and our house bread.
Meat and Cheese Platter A selection of cured meats, local and imported cheeses, our house bread and chef’s choice of accompaniments.
Brie & Fruit Platter French double cream Brie served with locally farmed fruit and crostini.
Thai Beef Satay Salad Minted spring greens topped with bean sprouts, diced orange, marinated steak, almonds and fresh basil. Drizzled with Thai peanut vinaigrette.
Swing’s Papaya Chicken Salad Fresh papaya, chicken breast, sweet and spicy walnuts, red grapes, tomato and green apple in a light coconut-curry dressing.
Apple Lobster Salad Petite lobster tails, granny smith apple, tossed in an Asian-inspired vinaigrette with almonds and celery.
Smoked Salmon Salad Flaked house smoked salmon, gorgonzola cheese, grape tomato, sweet and spicy walnuts, with a Marion berry vinaigrette.
Caesar Salad Crisp romaine hearts, parmesan cheese and our signature Caesar dressing. Served with herbed oil crostini and anchovy fillets. Add Chicken or Smoked Salmon
Entrees
Marbled New York Strip Loin New York Strip loin veined with roasted red peppers and fresh basil, wrapped with bacon, topped with ruby port demi-glace.
Spiced Pork Tenderloin Cinnamon and white pepper rubbed tenderloin, pan seared, presented on caramelized shallots and pears.
Alaskan Halibut Roasted Alaskan halibut with sweet corn cake
and roasted red pepper coulis.
Pan Seared Bresola An 8oz sweet dry rub cured filet mignon with red wine reduction.
Roasted Portobello Napoleon Marinated Portobello mushroom layered with roasted red onion, zucchini, crookneck squash, red peppers and fresh mozzarella cheese, on our fire roasted red pepper coulis.
Seafood Cannelloni with Lobster Pepper Sauce King salmon, Alaskan halibut, mushroom duxcell, herbed ricotta cheese-filled pasta tubes. Topped with lobster pepper sauce.
Olive Crusted King Salmon Fresh King Salmon crusted with olive pate and finished with lemon buerre-blanc.
Gorgonzola Stuffed Chicken Pan roasted breast of chicken filled with gorgonzola cheese wrapped with prosciutto and set on roasted grape sauce.
Seared Rack of Lamb New Zealand lamb pan seared served with rosemary-mint glaze and spicy sweet potatoes.