soup du jour – cup 4 bowl 6
French onion soup – a classic done our way 8
poutine – fries with cheese curds, duck confit and duck demi 10 (small 7)
steamed mussels – with garlic, fennel and vermouth 14
chèvre frite – lightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)
warm onion tart – puff pastry shell with onion, gruyere and thyme, served with a small salad 10
cheese plate – ask about today’s selection 12
charcuterie platter – ask about today’s selection 12
the house – organic mixed greens with your choice of dressing 5
romaine salad – chopped romaine tossed with radicchio in raspberry gorgonzola vinaigrette, topped with crumbled gorgonzola 8
smoked trout salad – bibb lettuce and radicchio tossed in honey-orange vinaigrette topped with smoked Idaho trout, served with pickled beet and blue cheese croutes 10
quinoa salad – saffron scented quinoa tossed with cranberry vinaigrette, shredded carrots, dried cranberries and cherries, topped with pipitas and feta cheese 8
duck breast* – pan-seared medium rare, served with orange-cranberry sauce, port poached pear and roasted vegetables 26
lamb mishmishaya – Cattail Creek lamb shoulder braised with apricot, raisin, onion and North African spices, topped with almonds, served with M’hamsa couscous and roasted vegetables 25
savoy chicken – flour dredged pan-seared chicken breast over riccia noodles in dill-tarragon-Savoy cabbage sauce, topped with parmesan and served with roasted vegetables 20
grilled New York Steak* – R & R ranch beef served with chimichurri, duck fat-mashed potatoes and roasted vegetables 28
Portuguese pork stew – Carlton Farms pork shoulder braised with onion, paprika, saffron, calabrese peppers and mussels, served with mashed sweet potatoes and roasted vegetables 22
catch of the day* – ask your served about today’s selection market price
kale and mushroom lasagna – layered with mirepoix vegetables, tomato sauce, ricotta, parmesan and mozzarella cheese 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.