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)

asparagus and duck egg* – sunny side up duck egg over sautéed asparagus with garlic-sambal oil  10

steamed clamsManila clams steamed with vemouth and spicy tomato sauce served over capellini noodles  12

Italian meatballs – pork and beef meatballs served with smoked tomato sauce and shaved parmesan  8

cherry wood smoked salmon cakeswith sun dried tomato aioli and arugula-fennel-citrus salad 12

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

cheese and charcuterie plateask about today’s selection 12

salads:

the houseorganic mixed greens with your choice of dressing 5

lil’ gem Caesar* – lil gem romaine topped with radicchio, duck egg caesar dressing, toasted croutons and shaved parmesan 8

warm asparagus salad – asparagus sautéed in duck fat with shallots and baby kale, tossed in red wine vinaigrette and garnished with chopped duck egg and toasted walnuts  9 (add pancetta 11)

barley saladtoasted Oregon barley with roasted carrots, fennel and currants tossed in citrus vinaigrette with pipitas and cilantro served over organic mixed greens 8

mains:

duck breast* – pan-seared medium rare, served with stone fruit compote, saffron m’hamsa couscous and roasted vegetables  22

lamb “VadouvanCattail Creek lamb shoulder braised with shallot, ginger, turnips and French-Indian spices; served with M’hamsa couscous and roasted vegetables 24

chicken galantine – boneless leg and thigh stuffed with Toulouse style pork sausage served with mixed olive and tomato sauce over hand cut pappardelle pasta with parmesan and roasted vegetables 19

grilled top sirloin* – R & R ranch beef served with chef’s butter, duck fat-roasted potatoes and roasted vegetables  22

pork tenderloin –  Carlton Farms pork seared medium rare; served with honey mustard sauce, mashed sweet potatoes and roasted vegetables 20

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

creamy mushroom and spring vegetables risotto – arborio rice with vegetable stock, white wine, porcini, beeches & crimini mushrooms and seasonal vegetables topped with parmesan  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.

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