Dinner Menu
Appetizers | |
| Steamed Artichoke | $9 |
| With three dipping sauces: lemon-caper aioli, clarified butter and raspberry vinaigrette. | |
| Roasted Garlic | $8 |
| With Montrachet goat cheese, bruschetta, roasted red peppers and extra virgin olive oil. | |
| Jumbo Prawn Cocktail | $12 |
| With fresh horseradish cocktail sauce and Rosemary flat bread | |
| Assorted Artisan Cheese Plate | $13 |
| With a brandy and herb rind, quince preserves, grape-must jam, Marcona almonds and house-made rosemary flat bread. | |
| Fresh Steamed Manila Clams | $14 |
| With roasted Roma and sweet golden tomatoes & pancetta in a beer and butter sauce with Italian parsley. | |
| Chicken Yakitori Skewers | $7 |
| With Thai peanut sauce & romaine leaves. | |
| Asian Ginger Crab Cake | $12 |
| served over cabbage slaw with Chinese fermented black bean sauce and pickled cucumber. | |
| Seafood Fritto Misto | $13 |
| With calamari,shrimp, bay scallops and a Meyer lemon and green olive pesto aioli. | |
| Deep Fried Artichoke Fritters | $7 |
| with house made marinara and balsamic reduction. | |
Soups and Salads | |
| French onion soup gratinee | $6 |
| Soup du jour | $5 |
| Butterleaf Salad | $8 |
| with baby spinach, toasted pumpkin seeds, tossed with a honey-white balsamic vinaigrette and topped with red-wine reduction drizzle and Montegrappa cheese. | |
| Organic Baby Greens Salad | $8 |
| with sun-dried cranberries, candied pecans and Oregonzola cheese tossed in an Asian pear vinaigrette. | |
| Roasted Beets Salad | $8 |
| with watercress, frisee, baby greens, asparagus, red radishes, English peas, tossed with a lemon-Parmesean vinaigrette and topped with Grana Padano cheese. | |
| Caesar Salad | $8 |
| with creamy roasted garlic dressing,white anchovy, Parmesan croutons | |
Dinner Entrées | |
| House-Made Pumpkin Ravioli | $19 |
| Stuffed with spinach and ricotta, served with oven-roasted tomatoes, sage and hazelnuts in a brown butter sauce topped with shaved Parmegiano Reggiano. | |
| Risotto | $16 |
| with wild forest mushrooms, grilled artichoke hearts, fresh arugula and sun dried tomato, drizzled with Oregon white truffle oil. | |
| Pan-Roasted Free-Range Chicken Breast | $23 |
| served with green apple and fennel risotto, sauteed baby carrots, topped with sweet vermouth. | |
| Veal Scaloppini | $24 |
| Served with a three cheese white polenta cake, baby arugula salad and a mixed olive, cherry tomato-caper sauce with fresh sage. | |
| Fresh Sea Scallops | $24 |
| Wrapped in prosciutto, pan-seared and served with small potatoes, haricot-vert, yellow wax beans, and finished with sauce Charcutiere. | |
| Steak Frittes | $19 |
| Grilled 8oz top sirloin served with house fries Gremolata, finished with a red wine demi-glace and port wine compound butter. | |
| Beef Tenderloin | $29 |
| Wrapped in apple-wood smoked bacon, grilled and served with smoked Gouda and chive mashed potatoes, sauteed asparagus and yellow wax bean bundles, topped with a wild mushroom sauce. | |
| Five Spiced Pan Roasted Duck Breast | $24 |
| served with curried vegetable Basmati rice & grilled baby bok choy, finished with a ginger-apricot glaze. | |
| Grilled Rack of Lamb Chops | $30 |
| Served with spinach and a Yukon gold potato quiche, leek fondue, topped with a fig-brady demi-sauce. | |
| Fresh Fish of the Day | Market |
Desserts | |
| Apple & Dried Cherry Crisp | $7 |
| with walnut streusel & honey-vanilla ice cream. | |
| Vanilla Creme Brulee | $7 |
| Flourless Chocolate Truffle Torte | $7 |
| with pistachio creme Anglaise and raspberry coulis. | |
| Mocha Semifreddo | $7 |
| with chocolate creme anglaise | |
| Chocolate Orange Pot de Creme | $7 |
| garnished with candied orange and hazelnut shortbread | |
| House-Made Ice Creams & Sorbets | $5 |
| Assorted Artisan Cheese Plate | $12 |
| with quince preserves, grape must jam and Marcona almonds. | |
| 20% Gratuity added to parties of 6 or more and to Separate Checks. Thank you. | |