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)

steamed mussels – with vermouth and spicy tomato sauce served over capellini noodles  12

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

heirloom tomatoes – mixed heirloom tomatoes with arugula tossed in olive oil and balsamic vinegar  7

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

chopped romaine salad – tossed with radicchio, anchoïade dressing, toasted croutons and shaved parmesan 8

Nicoise salad – fresh Oregon Albacore seared rare, sliced and served with mixed greens, potatoes, hard cooked egg, green beans, tomatoes, Nicoise olives and aioli  15

quinoa saladtri-colored quinoa tossed with dried cranberries, fennel, seasonal vegetables and ginger vinaigrette, topped with pipitas and goat cheese 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  26

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-mashed potatoes and roasted vegetables  22

pork tenderloin –  Carlton Farms pork grilled medium rare; served with smoked tomato concasse, polenta and roasted vegetables 20

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

mushroom and 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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