First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Cauliflower and Onion Soup with Black Truffle Oil | 9

 Roasted Beet Salad, Feta, Emmer Farro, Banyuls Vinaigrette | 11

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

Warm Fingerling Potato Salad, Smoked Bacon, Mustard Vinaigrette | 12

Steamed Totten Inlet Mussels, White Wine, Herbs, Preserved Lemon  |  12

Mixed Green Salad, Shaved Radish, Banyuls Vinaigrette  |  7

Main Courses

 

Parisienne Gnocchi, Delicata Squash, Mushrooms, Sage Cream, Reggiano  | 22

Seared Columbia River Sturgeon, Savoy Cabbage, Beets, Dill Aioli  |  30

Charcoal Grilled Hanger Steak, Potato Puree, Glazed Baby Vegetables, Bordelaise  |  28

Charcoal Grilled Ribeye, Spinach, Horseradish Cream, Fried Shallots   |  36

Add Frites | 3

 Seared Sea Scallops, Cauliflower Puree, Melted Fennel, Spiced Raisin Gastrique | 30

Truffle Roasted Game Hen, Roasted Beets, Pole Beans, 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, Citrus Gastrique, Candied Pecans | 12

 

Desserts

 

Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

Warm Apple and Quince Turnover, Cinnamon Ice Cream, Caramel | 10

Seasonal Sorbet  with Vanilla Short Bread Cookie | 10

 

Last Updated December 9, 2018