| Cappicollo Wrapped Sea Scallop |
$5.00 |
Basil Arugula Pesto & Balsamic Vinegar |
| Sauted Prawns |
$5.00 |
with Angelhair Pasta and White Wine Burre Blane |
| Duck Confit, Goat Cheese & Wild Mushroom Beggers Purse |
$5.00 |
|
| Spicy Mac & Cheese |
$3.00 |
|
| R Burger |
$4.00 |
|
| Papa's Frittas Garlic Herb & Truffle Salt |
$4.00 |
|
| Risotto Cakes |
$3.00 |
with Goat Cheese and a Sundried Tomato Cream Sauce |
| Baked Oysters in Ale |
$4.00 |
|
| Oyster Shooters |
$1.00 |
with R Cocktail Sauce |
| Bacon wrapped Oysters |
$5.00 |
with a Lemon Caper Cream Sauce |
| Bacon Wrapped Medijool Date Stuffed |
$4.00 |
with Roasted Oregon Hazelnuts and Oregon Blue Cheese |
| R "eggless" Ceasar |
$4.00 |
|
| Caesar |
$8.00 |
romaine, herbed house croutons & Parmesan curls, tossed in our eggless house caesar dressing |
| R Palate |
$6.00 |
wild greens, English cucumber, candied hazelnut & blue cheese, tossed in our house balsamic vinaigrette |
| Chilled Beet |
$6.00 |
over Arugula with a lemon Vinaigrette |
| Beggers Purse |
$6.00 |
duck confit, red onion confit, goat cheese & mushrooms |
| Baked Brie |
$5.00 |
stuffed with poached pear and wrapped in filo |
| Medjool Dates |
$5.00 |
wrapped in bacon, stuffed with roasted hazelnuts & blue cheese, drizzled with honey |
| Soup |
$3.00 - $5.00 |
All soup made fresh daily |
| Colossal Sea Scallops |
$18.00 |
pan seared served over coconut rice and finished in a arugula basil pesto & balsamic tar |
| Stuffed Salmon |
$18.00 |
goat cheese, spinach & sundried tomato served over coconut rice with a lemon yogurt dill sauce |
| Plank Steak |
$17.00 |
grilled then topped with a mushroom demi glace & red onion confit, served with roasted garlic whipped potatoes |
| Portabella Tower |
$15.00 |
oregano roasted tomato, garlic whipped potatoes & wilted spinach in a light balsamic vegetable broth |
| Lemon Chicken |
$15.00 |
oven baked, served with roasted garlic whipped potatoes and finished with a olive lemon butter sauce |
| Filet Mignon |
$21.00 |
oven seared topped with Oregon blue cheese & a Cabernet Sauvingnon reduction, served over risotto milenaise |
| Duck Breast |
$18.00 |
Pan seared and finished with a brandied medjool data butter sauce then served with goat cheese risotto |
