First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Carrot and Onion Soup with Creme Fraiche  | 9

 Roasted Beets, Pistachio Butter, Kohlrabi, Banyuls, Feta | 12

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

Warm Kale Caesar, Smoked Bacon, 7 Minute Egg, Reggiano | 12

Crispy Veal Sweetbreads, Curry Cauliflower Puree, Raisin Gastrique  |  12

 

Main Courses

 

Mustard Spaetzle, Spring Vegetables,Mushroom Cream, Reggiano,  | 22

Charcoal Grilled Spiced Rubbed Pork Loin, Chili "Relleno", Crema |  30

Charcoal Grilled Ruby Trout, Pickled Vegetables, Chimichurri |  30

Charcoal Grilled Beef Strip Loin, Celery Root Puree, Grilled Asparagus   |  34

Add Fries | 3

 Pan Seared Halibut, Braised Baby Artichokes, Green Garlic Puree, Fennel Piperade | 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

Elderflower Creme Brûlée, Coconut Tuile, Juniper Cream | 10

Seasonal Sorbet  with Vanilla Sable | 10

Strawberry Panna Cotta, Strawberry sauce, Shortbread, Candied Lemon  | 10

 

Last Updated April 5, 2018