| Warm Peach Crisp |
$6.00 |
with streusel toppings & ginger ice cream |
| Huckleberry Cheesecake |
$6.00 |
with white chocolate and huckleberry sauce |
| Yogurt Mousse |
$6.00 |
with cardamom scented peaches and late season local strawberry sauce |
| Deep Chocolate Rice Pudding |
$6.00 |
with caramelized rice krispies |
| "Eva Trio" Autumn Comforts |
$8.00 |
brown sugar & spice bread pudding; pumpkin ice cream; chocolate & caramel pecan tart |
| Sardinian Aged Goat Cheese Panna Cotta |
$6.00 |
with fresh plums three ways |
| Dana Bickford |
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| Pastry Chef |
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| Yellow & Red Pepper Soups |
$7.00 |
with roasted chanterelle mushroom |
| Roasted Butternut Squash Soup |
$6.00 |
with lemongrass, coconut milk, and ginger creme fraiche |
| Organic Greens Tossed In Sherry Vinaigrette |
$6.00 |
with bosc pear, spicy almonds, and shaved manchego |
| Watercress & Radicchio |
$7.00 |
with baby beets, kalamata olives, and ricotta salata cheese |
| Cabrales Flan |
$6.00 |
with pear relish and walnut crisp |
| Aunt Voula's Taramasalata |
$5.00 |
with grilled pita bread |
| Steamed Penn Cove Mussels |
$14.00 |
with leeks, apples, & normandy cider |
| Aegean Tiger Prawn Gratin |
$11.00 |
with roasted tomato and feta |
| Pan Seared Albacore Tuna |
$18.00 |
with tomato-olive compote, roasted fingerling potatoes, and almond-parsley picada |
| Chanterelle & Lobster Mushroom Pot Pie |
$15.00 |
with roasted autumn vegetables |
| Lemon-Thyme Chicken |
$15.00 |
with roasted yakima peppers, fingerling potatoes, and chanterelle & pioppino mushrooms |
| Sherry Braised Oregon Rabbit |
$19.00 |
with chorizo bread pudding |
| Grilled Oregon Pork Loin |
$16.00 |
with roasted apple-essential bread dressing and apple cider sauce |
| Grilled Chicken Breast |
$15.00 |
with eggplant bharta, tomato chutney, and tahini-yogurt drizzle |
| Naturally Raised Australian Beef Ribeye |
$22.00 |
roasted red potatoes, and gorgonzola butter |
