First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 White Corn and Leek  Soup  | 9

 Roasted Beets, Compressed Watermelon, Mixed Greens, Ricotta Salata | 12

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

Hearts of Romaine, Smoked Bacon, Cherry Tomatoes, Blue Cheese, Buttermilk Dressing |  12

Crispy Veal Sweetbreads, Corn Puree, Smoked Bacon, Pickled Cherries |  14

Main Courses

 

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

Charcoal Grilled Pork Loin, Corn Puree, Roasted Tomatillo Salsa, Grilled Red Onions|  32

Seared Alaskan Halibut, Quinoa, Tzatziki, Rose Harissa|  30

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

Add Fries | 3

Miso Poached King Salmon, Charred Carrots, Coconut Broth, Pickled Daikon | 30

Truffle Roasted Game Hen, Butter Braised Tokyo Turnips, Mustard Greens, 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

Mille-Feuille, Lemon Curd, Blueberry Jam, Lavender Foam | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Balsamic Cherries, Smoked Vanilla Ice Cream, Brown Sugar Short Bread | 10

 

Last Updated July 6, 2017