soup du jour – cup 5 bowl 7
french onion soup – a classic done our way 8
poutine – fries with cheese curd, duck confit and duck demi 7
sautéed prawns – over polenta with arugula and caper berry sauce 10
fried oysters – deep fried Oregon oysters with remoulade 10
baked brie in puff pastry – with apricot and sun-dried tomato jam 7
cheese & charcuterie plate – ask about tonight’s selection 13
the house – organic mixed green served with your choice of dressing 5
caesar – chopped romaine tossed with radicchio in caesar dressing with toasted croutons and shaved parmesan 8 add crab 13
pear & goat cheese – port 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 pasta – Oregon 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.