| Oystes |
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Served with champagne mignonette and lemon |
| Prawns al Forno |
$12.00 |
Oven-roasted prawns, toasted baguette, cured tomatoes, garlic and herbs |
| Jos Pate |
$9.00 |
Chicken liver pate served with bruschetta and eggplant marmalade |
| Fondue |
$13.00 |
Mountain gorgonzola and fontina cheese warmed in the wood oven, and served with apples, asparagus and baguette |
| Dungeness Crab and Beet Salad |
$14.00 |
Pacific crab tossed with cilantro and watercress in a jalapeno-lime vinaigrette. Accompanied by roasted beets avocado and creme fraiche |
| Oregon Crab and Shrimp Cakes |
$14.00 |
Served over a salad of mixed greens, avocado and orange in a ginger-citrus vinaigrette |
| Goat Cheese |
$14.00 |
Bouchon goat cheese, rolled in hezenuts, pan roasted and served with roasted asparagus in a balsamic vinaigrette. Finished with saba |
| Soup |
$3.95 - $4.95 |
|
| Mixed green salad |
$6.00 |
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| Mashed Potatoes |
$3.75 |
|
| Prork Shank |
$20.00 |
Braised with apple cider, cinnamon and sage, served over carrot ginger puree, garnished with horseradish, gremolata and apple compote |
| Rotisserie Chicken |
$17.00 |
Local and organic, marinated in thyme, lemon and parsley, spitroasted and served over roasted garlichorseradish mashed potatoes |
| Beet Tenderloin |
$29.00 |
Certified black angus, rubbed with smoked salt, served over a yukon gold potato, caramelized onion and goat cheese gratin, finished with demi glace |
| Wild Salmon |
$27.00 |
Pan-seared salmon served over roasted com polenta and accompanied by. growing life farms heirloom beets. Topped witb arugula brown butter sauce. |
| Halibut |
$24.00 |
Wood oven roasted wild alaskan halibut senred, over seared tofu, in a ginger, and plum wine broth, finished witb basmati, rice, shiitake mushrooms, chinese sausage, and cilantro |
| Monday - Swordifish |
|
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| Tuesdai - Clear Springs Rainbow Trout |
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| Wednesday - Duck Two Ways |
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| Thursday - Leg ot Lamb |
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| Friday - Veal Sriploin |
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| Saturday - Pork Loin |
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| Sunday - Prime Rib |
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| Cubano Sandwich |
$12.00 |
Pork shoulder slowroasted in honey, chiles and lime juice, layered on demi-baguette with swiss cheese, pickled jalapenos and garlic aioli |
| Niman Ranch Fastrami Reuben |
$12.00 |
On light rye with sauerkraut, swiss cheese and remoulade |
| Jo Burger |
|
Made with our house-ground beef tenderloin, with brie add $1.00 |
| Salumls Salami Fizza |
$11.00 |
With artisan salami, rustic herbed tomato sauce and smoked mozzarella |
| Asian fizza |
$12.00 |
With Hoisin sauce, smoked mozzarella and chicken, topped with greens |
| Fad Thai Vegetable Ravioli |
$16.00 |
Tossed in a spicy tamarind sauce with shiitake mushrooms, napa cabbage, carrots and peanuts |
| Polenta Pasticciata |
$15.00 |
Rounds of polenta layered with parmesan and wild mushroom bechamel. topped with wood-roasted wild mushrooms and finished with truffled vinaigrette |
