dinner

starters
soup du jourcup 4 bowl 8
French onion soup 8
a classic done our way

poutine(small 9) 12
fries with duck confit, cheese curds and duck demi sauce

greek meatballs9
beef and lamb with feta, garlic and oregano served with lemon-cream sauce
mussels Veracruzanna*15
Northwest mussels steamed with tomato, white wine, onion, capers and raisins
chevre frite6 (double cheese 10)
lightly breaded and fried fresh goat cheese served with onion marmalade
cheese plate12
ask about today’s selection
charcuterie platter12
ask about today’s selection

salads
the house5
organic mixed greens with your choice of dressing
pear and goat cheese salad9
port poached pear and Cyprus Grove chevre served warm over mixed greens tossed with pomegranate vinaigrette and candied hazelnuts
smoked trout salad10
smoked trout, apple, dried cranberries and currants, tossed with frisee and radicchio in lemon-honey vinaigrette, garnished with toasted pumpkin seeds
quinoa salad8
saffron scented quinoa tossed with shredded carrots, fennel, winter vegetables and cranberry vinaigrette, served over a bed of mixed greens, topped with crumbled chevre and toasted pumpkin seeds

mains
smoked duck breast*25
Phoenix Farm duck, pan-seared medium-rare, served with red onion-cranberry relish, wild rice pilaf and roasted vegetables
lamb “mishmishaya”25
Cattail Creek boneless lamb shoulder braised with apricot, raisin, onion and north African spices, topped with feta and served with couscous and roasted vegetables
wild boar bolognese20
over rigatoncini noodles with shaved parmesan
confit pork chop24
double cut Carlton Farms chop cooked in duck and pork fat, seared and served with gravy, mashed potatoes and glazed carrots
grilled New York steak*29
Double R ranch prime grade beef served with fondant potatoes, Diablo sauce and roasted vegetables
seafood risotto21
arborio rice sauteed with white wine, onion, shallots, red peppers, wild mushrooms, white fish and prawns
catch of the day*market price
ask you server about today’s selection
Lebanese vegetable stew18
garbanzo and white beans, tomato, onion, red pepper and potatoes braised with cinnamon, clove, allspice and fenugreek in white wine; served in a roasted Kuri squash shell topped with feta

18% gratuity for parties of 6 or more

*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.