Christmas Eve 2016


soup du jourcup  5  bowl  7

french onion soupa classic done our way  8

poutinefries with cheese curd, duck confit and duck demi  7

sautéed prawnsover polenta with arugula and caper berry sauce  10

fried oystersdeep fried Oregon oysters with remoulade   10

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

cheese & charcuterie plateask about tonight’s selection  13


the houseorganic mixed green served with your choice of dressing 5

caesarchopped romaine tossed with radicchio in caesar dressing with toasted croutons and shaved parmesan   8   add crab  13

pear & goat cheeseport poached pear and fresh chèvre served warm over mixed field greens tossed in ginger vinaigrette with candied hazelnuts  9


duck breast* – pan-seared medium rare, served with orange-ginger gastrique, Oregon wild rice pilaf and roasted vegetables  25

crab pastaOregon Dungeness crab over fresh fettuccini tossed with saffron-Dijon-cream sauce  20

lamb Mishmishaya – Cattail Creek farms lamb braised with apricot, raisin, onion and north African spices, topped with feta, served with M’hamsa couscous and roasted vegetables  24

grilled port tenderloin molasses glazed Carlton Farms pork served with mashed sweet potatoes and roasted vegetables  18

chicken carcioffi – boneless leg and thigh braised with artichoke, onion and pancetta, served with roasted potatoes and roasted vegetables  20

seafood stew* – salmon, white fish, calamari, prawns, mussels, clams and oysters with potatoes, onions and celery in tomato broth with garlic croutes and aioli  23

stuffed pasta – winter squash and ricotta piped into pasta shells, baked and served with sage-browned 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.

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