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)

barbecue short ribs – Carlton Farms pork short ribs spice rubbed, slow roasted and served with huckleberry BBQ sauce and slaw  9

mussels Veracruzana* – fresh northwest mussels sauteed in tomato-onion-raisin-white wine-caper sauce  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

roasted beet and warm goat cheese salad – with mixed greens tossed in pomegranate vinaigrette and toasted walnuts  8

kale caesar – Turnip the Beet Farms kale 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 orange marmalade, rye berry pilaf and roasted vegetables  26

lamb Caucasus Cattail Creek lamb shoulder braised with fenugreek, chili flake and mustard seed, served with roasted new potatoes and roasted vegetables 25

chicken carciofi – boneless chicken leg and thigh stuffed with ground pork and porcini mushrooms, braised in lemon-artichoke-pancetta sauce, served over torchio noodles and roasted vegetables  20

Bourbon brined pork chop – Carlton Farms double cut pork chop grilled medium-rare, topped with chimichurri and served with creamy polenta and roasted vegetables  20

New York 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

squash ravioli – fresh Pasta Plus pasta stuffed with Turnip the Beet Farms roasted acorn squash, ricotta and baking spices, served with sage browned butter sauce and roasted vegetables    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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