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)
smoked salmon cakes – house smoked salmon cakes, breaded and fried, served with lemon aioli citrus dressed mixed greens 10
steamed mussels* – fresh northwest mussels sauteed with chorizo sausage, roasted red bell peppers, garlic, fennel and white wine 14
chèvre frite – lightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 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
port poached pear and warm goat cheese salad – over mixed greens tossed in apple cider vinaigrette and toasted hazelnuts 8
caesar salad – hearts of romaine chopped and tossed with caesar dressing, radicchio, parmesan cheese and garlic croutons 8
quinoa salad – saffron 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
duck breast* – Phoenix Farms duck pan-seared medium rare, served with dried cherry-shallot gastrique, minted couscous and roasted vegetables 26
lamb “mishmishaya” – Cattail Creek lamb shoulder braised with apricot, raisin, onion and North African spices, topped with feta and served with roasted new potatoes and roasted vegetables 25
chicken chasseur– shredded chicken with wild mushrooms, tomato, onion , garlic, sage and rosemary over riccia noodles served with roasted vegetables 20
pork tenderloin – Carlton Farms double cut pork loin grilled medium-rare, topped with smoked-pickled chanterelles and served with creamy polenta and roasted vegetables 20
top sirloin 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
roasted fall squash – filled with tempeh and tofu with parsnips, tomato, onion, carrot and preserved lemon stewed in Berber spices 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.