First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Celeriac and Onion Soup  | 9

 Belgian Endive, Fuji Apples, Cress, Farro, Ricotta Salata | 12

Charcoal Grilled Prawns, Roasted Vegetables, Romesco, Micro Herb Salad | 13

Arugula, Shaved Fennel, Ruby Grapefruit, Chèvre, Pinenuts, Creamy Lemon Dressing | 12

Duck Leg Confit, French Lentils, Orange Gastrique, Whole Grain Mustard |  14

 

Main Courses

 

Parisienne Gnocchi, Delicata, Arugula, Mushrooms, Creme Fraiche, Reggiano  | 26

Charcoal Grilled Pork Loin, Mustard Spaetzle, Red Wine Braised Cabbage, Onion Relish |  32

Charcoal Grilled Ruby Trout, Pickled Vegetables, Horseradish Creme Fraiche|  30

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

Add Fries | 3

 Seared Sea Scallops, Parsnip Puree, Brussels Sprouts, Pancetta | 30

Truffle Roasted Game Hen, Butter Braised Tokyo Turnips, Collards, 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

Orange Blossom Creme Brûlée with Pear Chutney | 10

Seasonal Sorbet  with Vanilla Sable | 10

"Apple Turn-over" Caramel Sauce, Cinnamon Ice Cream | 10

 

Last Updated November 30, 2017