Graduation 2014

Congratulations Class of 2014!!


soup du jourcup 4     bowl 6

poutinefries with cheese curds, duck confit and duck demi 7

smoked salmon cakeswith sweet chili aioli and fennel-arugula salad – 10

steamed mussels* – with ginger, parsley, garlic, tomato and white wine

charcuterie plateask about today’s selection 9

pork and beef albondigasserved with pickled onions & radish and harissa 7

chevre friteslightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

warm flatbreadtopped with niçoise olive tapenade, goat cheese and duck confit 10

cheese plateask about today’s
selection 12



the houseorganic mixed greens with your choice of
dressing 5

smoked Idaho trout saladserved over half a romaine head with sieved duck egg and romesco vinaigrette 10

duck confit saladserved warm with fresh goat cheese over organic mixed greens tossed in creamy tarragon-lemon-champagne vinaigrette 12

quinoa saladsaffron quinoa with garbanzo beans and seasonal vegetables tossed in roasted shallot-sundried tomato vinaigrette served over organic mixed greens 8



grilled New York steak*with Makers Mark-espagnole sauce, duck-fat mashed potatoes and roasted vegetables 30

Grecian lamb stewgrass fed Lava Lake lamb braised in preserved lemon, ginger, cinnamon and saffron, served with dry black figs, minted yogurt, couscous and roasted vegetables 22

Tunisian pork– north African spice marinated Carlton farms pork braised with onions, celery, carrots and tomatoes and served over hand cut papperdelle pasta 18

pork tenderloin*pan-seared medium-rare, served with spicy-honey sauce, roasted new red potatoes and roasted vegetables 20

Berber chicken – bone-in leg and thighs braised with onion, carrot, chickpea, turnip and Berber spices over minted m’hamsa couscous with roasted vegetables 18

pan-seared Oregon Chinook* served with grapefruit-orange beurre blanc, rice pilaf and roasted vegetables 28

vegetarian Greek mousakaeggplant and tempeh baked with béchamel sauce and served with roasted vegetables 16


Joseph Mihm, Chef de Cuisine

Sorry no separate checks, but we will take up to 4 credit cards per table.

18% gratuity for parties of 6 & more.

if you loved your food, thank the chef by ordering a 6-pack for the kitchen 10


*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. They may also increase your risk of enjoying your food.

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