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.