First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Celeriac and OnionSoup  | 9

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

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

Little Gem, Smoked Bacon, Cherry Tomatoes, Blue Cheese, Buttermilk Dressing |  12

Calamari, Tomato Cocasse, Garlic, Chilis, Chorizo, Crostini |  14

 

Main Courses

 

Parisienne Gnocchi, Zucchini, Cherry Tomatoes, Creme Fraiche, Reggiano  | 26

Charcoal Grilled Pork Loin, French Lentils, Chanterelles, Mission Fig Gastrique |  32

Charcoal Grilled Ruby Trout, Savoy Cabbage, Beets, Dill Aioli|  30

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

Add Fries | 3

 Poached King Salmon, Sun Choke Puree, Piperade, Olive Vinaigrette, Marconas | 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

Goat Cheese Cake, Huckleberry Sauce, Graham Cracker Streusel, Candied Orange | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Rum Cake, Poached Figs, Walnut Butter, Whipped Cream | 10

 

Last Updated October 3, 2017