First Courses


Assorted Artisanal Salami and House made Pickle Board | 16

 Green Garlic and Onion Soup  | 9

 Arugula Salad, Blood Orange, Feta, Olives, Citrus Vinaigrette | 12

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

Warm Kale Salad, Shaved Reggiano, Creamy Lemon Dressing |  12

Crispy Duck Leg Confit, Rhubarb Gastrique, Grain Mustard |  14

Main Courses


Parisienne Gnocchi, Roasted Mushrooms, Cress, Celeriac, Reggiano  | 26

Charcoal Grilled Pork Loin, Chimichurri, Roasted Cauliflower, Grilled Radicchio |  32

Charcoal Grilled Ruby Trout, Grilled Asparagus, Braised Artichokes, Meyer Lemon Aioli|  30

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

Add Fries | 3

Pan Seared Scallops, Fennel Puree, Braised Radish, Orange Gastrique | 30

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

Passion Fruit Creme Brûlée with Lace Tuile and Lime | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Spiced Pavlova, Pickled Apple, Apple Sauce, Vanilla Cream | 10


Last Updated March 31, 2017