happy Mother’s Day!!!
starters:
veg soup – cup 4 bowl 6
french onion soup – a classic done our way 8
poutine – fries with cheese curds, duck confit and duck demi 7
saffron risotto cakes – lightly breaded and fried risotto balls stuffed with parmigiano-reggiano and served with marinara 7
seared scallops – with citrus salad 12
cheese plate – ask for tonight’s selection 12
salads:
the house – organic mixed greens with your choice of dressing 5
caesar salad – whole leaf romaine with radicchio, toasted bread crumbs, parmigiano-reggiano and duck egg caesar dressing 8
goat cheese salad – warm fresh chèvre over organic mixed greens tossed in beet-balsamic vinaigrette with pickled beets 9
quinoa salad – saffron quinoa with seasonal vegetables tossed in sun-dried tomato vinaigrette 8
mains:
pan seared Oregon Chinook* – with buerre blanc, basmati rice & spring vegetables 30
filet mignon* – Carlton Farms dry aged beef tenderloin with chef’s butter, duck fat-smashed potatoes & spring vegetables 30
grilled lamb chops* – Anderson Ranches lamb served medium-rare with lamb demi-glace, minted couscous & spring vegetables 23
pan-seared chicken – French cut breast with wild mushroom Aurora sauce over tagliatelle 22
pork Provençal – Carlton farms pork shoulder braised with capers, mustard and rosemary with roasted red potatoes & spring vegetables 20
spring vegetable and mushroom pasta – 24
Joseph Mihm Chef de Cuisine
*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.
