First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Spring Onion and Leek Soup with Chives | 9

 Arugula Salad, Blood Orange, Feta, Olives, Citrus Vinaigrette | 12

Charcoal Grilled Prawns, Roasted Fingerling Potato, Romesco, Micro Herb Salad | 13

Warm Kale Salad, Shaved Reggiano, Creamy Lemon Dressing |  12

Crispy Veal Sweetbreads, Coconut Curry, Pickled Cabbage |  14

Main Courses

 

Parisienne Gnocchi, Roasted Mushrooms, Cress, Celeriac, Reggiano  | 26

Charcoal Grilled Pork Loin, Chimichurri, Roasted Cauliflower, Grilled Radicchio |  32

Charcoal Grilled Ruby Trout, Grilled Asparagus, Braised Artichokes, Meyer Lemon Aioli|  30

Charcoal Grilled Cedar River Ribeye, Mushrooms,Grilled Broccolini, Herb Butter, Demi | 38

Add Fries | 3

Pan Seared Scallops, Fennel Puree, Braised Radish, Orange Gastrique | 30

Truffle Roasted Game Hen, Roasted Fingerling, Italian Kale, Truffle Butter, Hen Jus | 30

 

Cheese

 

Rogue Creamery Crater Lake Blue, Mostarda, Walnuts, Honey | 10

Robiola,Truffle Honey, Candied Fennel, Macona Almonds | 10

12 Month  Aged Gouda, Spiced Carrot, Candied Pecans | 12

 

Desserts

 

Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

Pineapple Semi-freddo, Roasted Apple, Fennel Sauce | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Caramel Tart, Malted Cream, Chocolate Ganache | 10

 

Last Updated March 9, 2017