crab bisque – cup 8 bowl 10
french onion soup – a classic done our way 8
poutine – fries with cheese curd, duck confit and duck demi 7
steamed mussels – with vermouth and fennel 11
white prawns – grilled with artichoke, served with chimichurri 14
grilled sirloin skewers – over French lentil ragu with wild mushrooms 10
charcuterie plate – ask about tonight’s selection 11
cheese plate – ask about tonight’s selection 12
the house – organic mixed green served with your choice of dressing 5
dungeness crab salad – over chopped romaine with hardboiled egg and our louie dressing 13
chevre and confit salad – warm duck confit and fresh goat cheese over organic mixed greens tossed with cranberry vinaigrette with port roasted pear 10
dungeness crab tagliatelle – in 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 sirloin – R&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 ravioli – stuffed 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.