valentine’s day 2016

starters:

soup du jourcup 4     bowl 6

French onion soupa classic done our way 8

poutinefries with cheddar cheese, duck confit and duck demi 7

steamed mussels*with smoked duck confit, garlic, white wine and shallots 13

crab cakesfresh Oregon Dungeness crab with sweet chili aioli 14

pork & beef meatballswith Greek spiced sauce 8

baked brie in puff pastrywith apricot and sun-dried tomato jam 7

chèvre fritelightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

charcuterie plateask about today’s selection 11

cheese plateask about today’s selection 12

 

salads:

the houseorganic 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 saladwarm Cyprus Grove goat cheese over organic mixed greens tossed in cranberry vinaigrette served with candied hazelnuts and port-poached pear 8

kale saladchiffonade of kale dressed with a pomegranate-raspberry vinaigrette and tossed with pomegranate seeds, currants and roasted walnuts 7

quinoa saladsaffron 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 moutardeshredded 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 Chinookwith 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.

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