starters:
soup du jour – 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
crab cakes – fresh Oregon Dungeness crab with sweet chili aioli 14
pork & beef meatballs – with Greek spiced sauce 8
baked brie in puff pastry – with apricot and sun-dried tomato jam 7
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 selection 12
salads:
the house – organic mixed greens with your choice of dressing 5
caesar salad* – chopped romaine with radicchio, toasted bread crumbs, parmigiano-reggiano and caesar dressing 8
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 pomegranate-raspberry vinaigrette and tossed with pomegranate seeds, currants and roasted walnuts 7
quinoa salad – saffron quinoa with garbanzo beans and seasonal vegetables tossed in sun-dried tomato vinaigrette served over organic mixed greens 8
mains:
duck breast* – pan-seared medium rare, served with orange-cardamom aigre-doux and mushroom risotto 25
lapin à la moutarde – shredded braised rabbit in mustard cream sauce over fresh tagliatelle with roasted broccollini 22
braised Oregon lamb shank – with Spanish style caldereta sauce and soft polenta 24
fig & apricot stuffed pork tenderloin* – Carlton Farms pork grilled and served with dirty rice & roasted vegetables 20
grilled New York Steak* – R & R ranch beef served with peppercorn sauce, duchess potatoes and roasted vegetables 28
chicken cacciatori – light and dark meat braised with red wine, tomato, mushrooms, garlic and spices, served over hand cut papperdelle pasta with roasted vegetables 20
pan-seared Alaskan Chinook – with preserved lemon aioli sumac & saffron scented quinoa, and roasted broccolini 25
vegetarian Timpano – tempeh ragù with wilted chard, kale, ricotta and pasta wrapped in pasta sheets, baked and served with tomato 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.
