Ecco Restaurant provides Mediterranean/Asian influenced menu complemented with a creative selection of wines and quality spirits. Seating capacity for 75 people are provided. Lunch menu includes polenta with ragout of wild mushrooms, and fresh dungeness crab cakes with mango salsa. Dinner menu includes seared ahi with cumin crust, wrapped in house cured salmon, topped with caviar, wasabi sauce, toasted brioche, red currant and vinnai grette, fuji apple frisee, spinach, caramelized pecan, and gorgonzola.
