First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Fennel and Celery Soup  | 9

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

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

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

Steamed Mussels, Pancetta, Fresno Chilis, Capers |  14

Main Courses

 

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

Charcoal Grilled Pork Loin, Potato Puree, Green Beans, Basil Pesto |  32

Seared Alaskan Halibut, Artichokes, Fava Beans, Arugula "Vichysoisse"|  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

Champagne Cake, Lemon Curd, Strawberry Sorbet, Red Wine Syrup | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Warm Rhubarb Crisp, Rosemary Ice Cream | 10

 

Last Updated May 17, 2017