shrimp bisque – cup 6 bowl 8
french onion soup – a classic done our way 8
poutine – fries with cheese curd, duck confit and duck demi 7
steamed mussels – with smoked duck confit, garlic, shallots and white wine 14
grilled prawns – with saffron risotto 14
fried oysters – deep fried Oregon oysters with remoulade 9
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
bay shrimp salad – over chopped romaine with hardboiled egg and our louie dressing 12
pear and chevre salad – warm Cyprus Grove goat cheese over organic mixed greens tossed in cranberry vinaigrette served with candied hazelnuts and port-poached pear 8
duck breast* – pan-seared medium rare, served with cranberry gastrique, delicata squash risotto and roasted vegetables 25
Labin á La Mourtarde – braised rabbit in mustard cream sauce over tagliatelle 24
roasted New York steak* – R&R ranch prime served with wild mushroom demi glace, duck fat-mashed potatoes and roast vegetables 28
lamb Mishmishaya – Anderson Ranches lamb braised with apricot, raisin, onion and north African spices, topped with feta, served with M’hamsa couscous and roasted vegetables 24
bourbon brined pork chop* – Carlton Farms double cut chop grilled medium and served with Oregon cranberry relish, polenta and roasted vegetables 18
chicken cassoulet – housemade boudin blanc sausage and confit chicken thigh over flageolet beans with roasted vegetables 20
cioppino* – white fish, calamari, shrimp and mussels poached in tomato broth with mire poix vegetables and potatoes, served with saffron aioli crostinis 23
butternut squash stuffed pasta – roasted butternut squash with ricotta and fall spices piped into pasta shells, baked and served with sage-brown butter sauce and 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.
*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.