First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Cauliflower and Onion Soup with Chives | 9

 Endive Salad, Medjool Dates, Pecans, Cress, Buttermilk Dressing | 12

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

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

Crispy Veal Sweetbreads, Roasted Yams, Pancetta, Black Garlic Bordelaise |  14

Main Courses

 

Parisienne Gnocchi, Roasted Mushrooms, Butternut Squash, Reggiano  | 26

Charcoal Grilled Beef Tenderloin, Salt Roasted Yukons, Romanesco, Olive Jus  |  38

Charcoal Grilled Ruby Trout, Pickled Vegetable Salad, Duck Fat Potatoes|  30

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

Add Fries | 3

Pan Seared Scallops, Celery Root Puree, Brussels Sprouts, Smoked Bacon | 30

Truffle Roasted Game Hen, Roasted Fingerling, Italian Kale, 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

Baked Bosc Pears, Ginger Ice Cream, Pinenut Streusal, Ginger Honey | 10

Seasonal Sorbet Trio with Vanilla Sable | 10

Eggnog Panna Cotta, Bourbon Glaze, Toasted White Chocolate, Nutmeg Tuile | 10

 

Last Updated January 6, 2017