First Courses


Assorted Artisanal Salami and House made Pickle Board | 16

 Roasted Pepper and Leek  Soup  | 9

 Roasted Beets, Compressed Watermelon, Mixed Greens, 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, Braised White Beans, Chard, Spicy Onion Relish|  32

Seared Alaskan Halibut, Quinoa,Leek Vichysoisse, Shaved Fennel, Lemon|  30

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

Add Fries | 3

 Poached King Salmon, Eggplant Puree, Roasted Tomato, Summer Squash, Basil | 30

Truffle Roasted Game Hen, Butter Braised Tokyo Turnips, Collards, 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

Cantaloupe Panna Cotta, Honeycomb Meringue, Compressed Cantaloupe | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Roasted Maryhill Peaches, Basil Ice Cream, Blackberry Coulis, Shortcake | 10


Last Updated August 30th, 2017