Christmas Eve 2014


crab bisquecup 8 bowl 10

french onion soupa classic done our way 8

poutinefries with cheese curd, duck confit and duck demi 7

steamed musselswith vermouth and fennel 11

white prawnsgrilled with artichoke, served with chimichurri 14

grilled sirloin skewersover French lentil ragu with wild mushrooms 10

charcuterie plateask about tonight’s selection 11

cheese plateask about tonight’s selection 12


the houseorganic mixed green served with your choice of dressing 5

dungeness crab saladover chopped romaine with hardboiled egg and our louie dressing 13

chevre and confit saladwarm duck confit and fresh goat cheese over organic mixed greens tossed with cranberry vinaigrette with port roasted pear 10


dungeness crab tagliatellein saffron cream sauce 24

lamb Youvetsi – Lava Lake lamb shoulder braised with tomato, onion, black olives, oregano and red wine, served with feta, orzo and roasted vegetables 24

grilled sirloinR&R ranch prime served with duck Diablo sauce, mashed potatoes and roast vegetables 25

dried fruit stuffed pork tenderloin*pan-seared medium rare with brandy-cream sauce, fingerling potatoes and roast vegetables 22

Savoie braised chicken– bone-in leg and thigh braised with Savoy cabbage, Dijon mustard, white wine vinegar and tarragon served with pearl potatoes and roast vegetables 18

seafood stew* – white fish, salmon belly and shellfish poached in halibut-fennel fumet with mire poix vegetables and potatoes, served with romesco and toast 22

housemade raviolistuffed with sautéed mushrooms and fresh goat cheese, served with sage-brown butter and roast vegetables 17

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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