| Three Courses |
$45.00 |
make a selection from course 1, 2 or 3; course 4 and course 5 |
| Five Courses |
$55.00 |
select one dish from each of chef dady's five courses |
| Jason's Signature Tasting |
$75.00 |
seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.) |
| Jason's Signature Tasting |
$90.00 |
seven course degustation menu (we request that the tasting menu be ordered by everyone at table. not available after 9p.m.) with wine pairings |
| Summer Heirloom Tomatoes |
|
fresh mozzarella, pickled english cucumber, evoo and balsamic reduction |
| Oregon Dungeness Crab Bisque |
$4.00 |
with curried sour cream |
| Grilled Bobwhite Quail |
|
with maytag blue cheese farrotto, grilled apple, pear salsa and basil oil |
| Risotto "Sofrito" |
|
crispy prosciutto, gypsy peppers, garlic, sweet tomatoes, fresh herbs and parmesan |
| Spanish Style Cazuela Baked Shrimp |
|
with thin garlic, red chile, mixed herbs and grilled sourdough |
| Mixed Green Salad |
|
with tart apples, candied pecans, texas goat cheese, fried parsnips and champagne vinaigrette |
| "Caesar Salad" |
|
with romaine hearts, grilled red onions, sourdough croutons, fried capers and anchovy-garlic aioli |
| House-Smoked Trout And Spinach Salad |
|
with sherry-horseradish dressing, pickled red onion, almonds and pecorino |
| Warm Grilled "Chicory" Salad |
|
with radicchio, endive, candied walnuts, spanish blue cheese and sherry vinaigrette |
| Maple Leaf Farms Duck Confit |
|
with orchhiette pasta, sweet corn, italian parsley and toasted garlic breadcrumbs |
| House-Smoked Pork Ragu |
|
with pappardelle pasta, piquillo peppers, baby arugula and parmesan reggiano |
| Veal Bolognese |
|
with homemade gnocchi, parsley and pecorino romano |
| Rigatoni Al Amatriaciana |
|
sweet plum tomato, applewood smoked bacon, sweet onions and chili oil with parmesan |
| Center-Cut Cast Iron Beef Filet |
$10.00 |
with asparagus, buttermilk mashers, shittakes and foie gras butter |
| Porcini Crusted Lamb Loin |
|
with cranberry beans, crispy bacon, arugula, piquillos and smoked paprika aioli |
| Coriander Crusted Salmon |
|
with mexican chorizo, asparagus, roasted tomatoes, crispy potatoes and cilantro ragout |
| Fire Roasted Pork Loin |
|
with butter braised yukon gold potatoes, andouille sausage and cajun style gumbo sauce |
| Seared Duck Breast |
|
with grilled green zebra tomato, grilled red onion and arugula salad with balsamic reduction |
| Lemon Baked Halibut |
|
with buttered minnesota wild rice, wilted baby spinach and toasted cumin seed beurre blanc |
| Open Faced Lavender Laced Creme Brulee |
|
with syrup-candied citrus peel, berry coulis and fresh berries |
| Chocolate Trio: Espresso Pot De Creme, Cinnamon-Chocolate Torte, And Chocolate Ice Cream |
|
|
| Deep Fried Banana Fritters |
|
with caramel sauce and homemade caramel ice cream |
| Meyer Lemon Cheesecake en Cazuela |
|
with blackberry jam |
| Pistachio Pound Cake |
|
with tart lemon curd and fresh berry coulis |
