First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Carrot and Cumin Soup  | 9

 Roasted Beet Salad, Feta, Mission Figs, Banyuls Vinaigrette | 11

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

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

Crispy Duck Leg Confit, Mission Fig Gastrique, Pickles  |  12

Mixed Green Salad, Shaved Radish, Banyuls Vinaigrette  |  7

Main Courses

 

Mushroom Risotto, Arugula Pesto, Zucchini, Reggiano  | 22

Charcoal Grilled Pork Loin, French Lentils, Kale, Sweet Onion Relish  |  30

Charcoal Grilled Ruby Trout, Baby Squash, Roasted Cherry Tomatoes, Rouille  |  30

Charcoal Grilled Beef Strip Loin, Potato Puree, Creamed Leeks, Mushroom Duxelles   |  34

Add Fries | 3

 Pan Seared King Salmon, Black Quinoa, Cucumber, Dill-Yogurt, Harissa | 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, Candied Pecans | 12

 

Desserts

 

Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

Caramel Pot de Creme, Pecan Sable | 10

Seasonal Sorbet  with Vanilla Sable | 10

Pennington Farm Berry Pavlova, Whipped Cream, Candied Lemon Syrup  | 10

 

Last Updated September 21, 2018