First Courses

White Corn and Leek Soup  | 9

  Mixed Greens with Warm - Aged Goat Cheese Toasts, Roasted Beets and Sherry Vinaigrette | 9

 Hearts of Romaine with Garlic Chips, Reggiano and Creamy Tarragon Dressing   | 9

Wood Grilled White Prawns with Roasted Fingerlings and Romesco | 12

Crispy Veal Sweetbreads with Corn Puree, Cherries, Pearl Onions and Bacon Jus | 12

Pork Rillettes with Pain de mie, Grain Mustard and Pickled Cherries  |  10

Main Courses

Parisienne Gnocchi with Summer Squash, Cherry Tomatoes and  Brown Butter| 22

Seared Alaskan Halibut with White Corn, Braised Fennel and Shrimp-Basil Butter | 28 

Seared Wild Pacific King Salmon with Yellow Corn Polenta and Caponata | 28

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites

Spinach and Shallot Butter | 34

Truffle Roasted Game Hen with Green Beans, Fingerling Potatoes and Tarragon Jus    | 28

Wood Grilled Fennel Sausage and Pork Loin with “Baked Beans” Chard and Piperade    |  26

Cheese

Rogue Creamery Crater Lake Blue with Fig Gastrique and Thyme Honey | 10

Buchèron with Chiogga Beets and Balsamic Syrup  |  9

Mt. Townsend Creamery Cirrus with Candied Fennel and Marcona Almonds | 9

Desserts

Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream | 9

Warm Beignets with Crème Anglaise and Heirloom Berry Jam  |  8 

Meringue Napoleon with Yogurt Mousse and Raspberry Sorbet | 9

Black Currant Sorbet and Peanut Butter Ice Cream with Graham Crackers |  9

Balsamic Bing Cherries with Vanilla Ice Cream and Almond Macaroons |  9