dinner

starters
toasted sourdough baguette2
soup du jourcup 6 bowl 8
French onion soup9
a classic done our way
poutine 14
fries with duck confit, cheese curds and duck demi sauce
steamed mussels*16
mussels steamed with harissa butter and white wine-roasted tomato-fumet; topped with pepperoncini and croutes
roast carrots12
tossed in Za’atar spice; topped with cilantro-lime cream, queso fresco & toasted pepitas
sourdough flat bread12
house made grilled flat bread with a rotating selection of the chef’s whimsical toppings
chèvre frites7/12
fresh goat cheese lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie15
assorted cheeses, pates & terrines with croutes, dried fruit, nuts, house made pickles and other fun stuff

salads
the house6
organic mixed greens with your choice of dressings
salade niçoise* 15
Oregon albacore tuna seared rare, topped with aioli, served with mixed greens, new potatoes, green beans, niçoise olives and hard cooked egg
grilled asparagus and English pea salad11
topped with frisee and radicchio in lemon mint vinaigrette; topped with fresh goat cheese and croutons 
spinach salad13
with warm bacon dressing and topped with crispy bacon, soft boiled egg & pickled onion
sweet corn spoonbread12
over arugula, fennel, radicchio and tomato tossed in chili-corn vinaigrette; topped with pepitas

mains
pan-seared duck breast*32
applewood smoked duck breast seared medium-rare; served over cornmeal spaetzle with bacon-braised collard greens, duck consommé and cherry tomatoes
lamb stew28
Cattail Creek lamb shoulder braised with carrots, leeks, brandy, garlic, Dijon & whole grain mustards; served with buttered spaetzle
brasato di maiale al latte27
Carlton Farms pork shoulder braised with milk, roasted garlic, sage, and chilies; served with roasted potatoes and topped with gremolata and toasted hazelnuts
grilled New York steak*35
Painted Hill beef grilled and served with chef’s butter, duck fat smashed potatoes and roasted vegetables
wild boar bolognese26
over potato gnocchi and served with shaved parmesan
sautéed shrimp & polenta25
prawns sautéed in spicy tomato-gochujang-coconut cream sauce over creamy scallion polenta and topped with pickled pineapple & toasted sesame seeds
catch of the day*market price
ask your server for today’s selection
Moroccan vegetable tagine24
sweet potato, eggplant, squash and chickpeas braised with tomato, preserved lemon, ras el hanout & harissa, served with minted couscous & topped with feta

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.