dinner

starters:

soup du jourcup 4     bowl 6

French onion soupa classic done our way 8

poutinefries with cheese curds, duck confit and duck demi 10 (small 7)

smoked salmon cakes – house smoked salmon cakes, breaded and fried, served with lemon aioli citrus dressed mixed greens  10

steamed mussels* – fresh northwest mussels sauteed with chorizo sausage, roasted red bell peppers, garlic, fennel and white wine 14

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

cheese plateask about today’s selection 12

charcuterie platterask about today’s selection 12

salads:

the houseorganic mixed greens with your choice of dressing 5

port poached pear and warm goat cheese salad – over mixed greens tossed in apple cider vinaigrette and toasted hazelnuts  8

caesar salad – hearts of romaine chopped and tossed with caesar dressing, radicchio, parmesan cheese and garlic croutons    8

quinoa saladsaffron scented quinoa tossed with roasted corn vinaigrette, shredded carrots, fennel and roasted corn kernels, served over a bed of mixed greens and topped with pepitas and feta cheese  8

mains:

duck breast*Phoenix Farms duck pan-seared medium rare, served with dried cherry-shallot gastrique, minted couscous and roasted vegetables  26

lamb “mishmishaya” Cattail Creek lamb shoulder braised with apricot, raisin, onion and North African spices, topped with feta and served with roasted new potatoes and roasted vegetables 25

chicken chasseur– shredded chicken with wild mushrooms, tomato, onion , garlic, sage and rosemary over riccia noodles served with roasted vegetables  20

pork tenderloin – Carlton Farms double cut pork loin grilled medium-rare, topped with smoked-pickled chanterelles and served with creamy polenta and roasted vegetables  20

top sirloin steak – Double R ranch beef grilled and served with duck fat mashed potatoes, chef’s butter and roasted vegetables  28

catch of the day* – ask your server about today’s selection  market price

roasted fall squash – filled with tempeh and tofu with parsnips, tomato, onion, carrot and preserved lemon stewed in Berber spices    17

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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