| Roasted Garlic |
$6.00 |
Whole roasted garlic bulbs with bread. |
| Edamame |
$4.00 |
Organic soybean pods, steamed and sprinkled with kosher salt. |
| Featured Cheese Plate |
$9.00 |
Comes with a sampler of local/domestic cheese, seasonal fruit, and bread. |
| Farmhouse Cheese Ball |
$6.00 |
A blend of 3 cheeses, chive, parsley, horseradish and spices, rolled in toasted hazelnuts. Served with bread. |
| Sautéed Mushrooms with Herbs |
$8.00 |
Crimini mushrooms sautéed in olive oil, white wine, butter, fresh tarragon and Herbs de Provence. Comes with bread. |
| Rosemary-roasted Hazelnuts |
$5.00 |
Secret house recipe involving brown sugar and Tabasco. |
| Hummus Plate |
$8.00 |
Comes with antipasto olive mix, roasted red peppers, pepperoncini and warm Greek flatbread. |
| Soup |
$5.00 - $3.00 |
Made fresh daily. |
| Sautéed Seasonal Vegetable du Jour |
$4.00 |
|
| Side of Bread |
$1.00 |
Seasoned, sliced baguette from Kens Artisan Bakery. |
| Green Salad |
$6.00 |
Organic mixed baby greens with red cabbage and carrots in a balsamic vinaigrette. |
| Seafood Caesar Salad |
$9.00 |
Romaine lettuce tossed with our house Caesar dressing, Parmesan Reggiano and croutons. Topped with Bay shrimp, Bay scallops and Dungeness crab. |
| Butter Lettuce Salad |
$7.00 |
Butter lettuce tossed with pecans, basil and Italian table cheese in a caramelized shallot vinaigrette. |
| Sautéed Goat Cheese on Greens with Caper Dressing |
$8.00 |
Fresh goat cheese buttons coated in bread crumbs then lightly sautéed. Served atop a bed of baby greens and seasoned with a caper vinaigrette. |
| Heirloom Tomato Plate |
$9.00 |
Sliced tomatoes layered with Fraga Farms goat cheese and whole leaf basil drizzled with basil infused olive oil and pine nuts. |
| Flame Grilled Halibut |
$22.00 |
Fresh Halibut fillet, flame-grilled and served with a summer vegetable succotash. |
| Pan-Fried Idaho Trout |
$19.00 |
Whole, boneless trout dusted with coarse sea salt, pan-fried and served with roasted spring vegetables and a rosemary-lemon compound butter. |
| Grilled Corn and Smoky Blue Risotto |
$16.00 |
Fresh flame-grilled corn, cherry tomatoes and Rogue Valley Smoked blue cheese blended into creamy Arborio rice. |
| Goat Cheese Ravioli |
$14.00 |
Handmade ravioli stuffed with Fraga Farms goat cheese, hazelnuts, basil, pecorino, Parmigiano Reggiano and ricotta served with blistered cherry tomatoes. |
| Farmhouse Veggie-Burger |
$10.00 |
A burger-style sandwich made with eggplant, bread crumbs, cheese and spices. Served with caramelized onions, heirloom tomatoes, Dijon mustard and lettuce on a rustic bun with a mixed green salad. |
| Herb Crusted Tofu with Mushrooms Marsala |
$12.00 |
Breaded and herbed tofu cutlets with roasted garlic mashed potatoes and Crimini mushroom Marsala. |
