Christmas Eve 2015


shrimp bisquecup 6 bowl 8

french onion soupa classic done our way 8

poutinefries with cheese curd, duck confit and duck demi 7

steamed musselswith smoked duck confit, garlic, shallots and white wine 14

grilled prawnswith saffron risotto 14

fried oystersdeep fried Oregon oysters with remoulade 9

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

bay shrimp saladover chopped romaine with hardboiled egg and our louie dressing 12

pear and chevre saladwarm 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 Mourtardebraised 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.