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)

heirloom tomatoes – sliced tomato drizzled with a balsamic vinegar reduction and served with herb vinaigrette tossed spinach  8

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

lil’ gem salad – baby romaine lettuce with radicchio, parmesan, duck egg ceasar dressing and garlic croutons  8

albacore salad* – Oregon albacore tuna seared medium-rare, sliced and served chilled over mixed greens tossed in green onion-parsley vinaigrette and garnished with cherry tomatoes and Kalamata olives    10

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 Diablo sauce, white bean-tomato-arugula ragout and roasted vegetables  26

greek lamb Cattail Creek lamb shoulder braised with red wine, Kalamata olives, red bell pepper and oregano, served with roasted new potatoes, feta and roasted vegetables 25

coq au vin – bone-in chicken leg and thigh braised in red wine with carrots, shallots, onion and garlic over riccia noodles, served with roasted vegetables  20

Bourbon brined pork chop – Carlton Farms double cut pork chop grilled medium-rare, served with chimichurri and corn-lima bean succotash  20

pork sumac – Carlton Farms pork shoulder braised with sumac, turmeric, saffron and onion, served with smashed sweet potatoes and roasted vegetables  22

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

summer lasagna – fresh pasta layered with zucchini, eggplant, caramelized onions, heirloom tomatoes, turnips, basil tips and oregano, topped with gruyere and served with piquillo pepper coulis  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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