Happy New Years !!!
lamb & black lentil soup – cup 4 bowl 6
French onion soup – a classic done our way 8
poutine – fries with cheddar cheese, duck confit and duck demi 7
steamed mussels* – with smoked duck confit, garlic, white wine and shallots 13
braised goat and chevre puff pastries – with horseradish sour cream 7
rabbit and olive puff pastries – with hunters sauce 7
baked brie in puff pastry – with apricot and sun-dried tomato jam 6
pork & beef meatballs – with Greek spiced sauce 8
chèvre frite – lightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)
charcuterie plate – ask about today’s selection 11
cheese plate – ask about today’s
the house – organic mixed greens with your choice of
grilled prawn 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
kale salad – chiffonade of kale dressed with a feta vinaigrette and tossed with pickled butternut squash, roasted butternut squash, currants and roasted walnuts 7
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 with roasted vegetables 24
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 cacciatori – leg and thigh braised with red wine, tomato, mushrooms, garlic and spices, served over hand cut papperdelle pasta with roasted vegetables 20
catch of the day – market price
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.