First Courses


Assorted Artisanal Salami and House made Pickle Board | 16

 Celery Root  Soup with Truffle Oil | 9

 Radicchio Salad, Frisee, Shaved Reggiano, Sun Chokes, Tarragon Vinaigrette | 12

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

Arugula Salad, Shaved Fennel, Pinenuts, Feta, Grapefruit, Creamy Lemon Dressing |  12

Crispy Sweetbreads, Mission Fig Gastrique, Pickled Pearl Onions |  14

Main Courses


Parisienne Gnocchi, Mushrooms, Cherry Tomatoes, Summer Squash, Reggiano  | 26

Grilled Pork Loin, Smokey Collards, Braised White Beans, Paprika Rouille |  28

Pan Seared Alaskan Halibut, Pole Beans, Heirloom Tomato Broth, Leek Soubise, Horseradish | 32

Charcoal Grilled Cedar River Ribeye, Mushrooms,"Creamed Corn", Basil Butter, Demi | 38

Add Fries | 3

Slow Poached King Salmon, Celeriac Puree, Roasted Eggplant, Olive Pepperonata | 30

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




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




Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

Raspberry Pavlova, Meringue, Fresh Berries, Kiwi Curd | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Wild Huckleberry Tart, Pecan Crust, Vanilla Ice Cream | 10


Last Updated September 13, 2016