| Tenderloin Fondue |
$16.00 |
Peppered & sauteed filet, gorgonzola mornay dipping sauce, parsnip chips, roasted pears |
| Yukon Taquitos |
$12.00 |
Chile lime sauce, avocado, salted cabbage |
| Fresh Chickpea Cakes |
$12.00 |
|
| Flash Fried Calamari |
$14.00 |
Gochujang aioli, korean style kim chee, roasted peppers, cilantro |
| Chef's Featured Tapas |
|
|
| Heirloom Beet Salad |
$9.50 |
Roasted red and golden beets, fresh goat cheese, preserved lemon, golden balsamic and beet gastrique, micro beet greens |
| Green Goddess Chop |
$9.50 |
Chiffonade romaine and basil, anchovy-herb dressing, green garbanzo, cherry tomato, feta, kalamata olive, grated egg yolk, english cucumber |
| Crisp Bacon & Blue |
$9.50 |
Baby artisan romaine hearts, Gorgonzola dressing, vine ripe tomato, pecan wood bacon, toasted pumpkin seeds |
| Wild Sage Salad |
$8.50 |
Sweet organic lettuce, huckleberry-balsamic vinaigrette, fresh goat cheese crumbles, toasted oregon hazelnuts |
| Soup of the Moment |
$5.00 - $7.00 |
|
| Meyer Lemon Chicken |
$27.00 |
Herbed goat cheese stuffing, meyer lemon-veal glaze, roasted garlic, feta, cherry tomatoes, mashed purple majesty potatoes |
| Silver Creek Golden Trout |
$24.00 |
Lemon-chive beurre blanc, wild rice & quinoa salad, roasted peppers and sweet onions |
| Chefs Featured Selection |
|
|
| Wild Prawn Pasta |
$28.00 |
Key west sweet pink shrimp, almond flour fettuccini, fresh herb pesto, chardonnay-cream, ripenened cherry tomato, basil, dill, english peas |
| Ribeye Steak |
$42.00 |
DoubleBeef, point reyes blue cheese, radish and cherry tomato salad, mashed purple mashed purple majesty potatoes |
| Wild Sage Burger |
$16.00 |
Half pound american kobe beef, house made pickle, hand cut fries, house made onion bun |
| Make Your Burger Vegetarian |
|
Topped with melted swiss cheese, spiced tzatziki, tomato relish |
| Pork Tenderloin Saltimbocca |
$29.00 |
Snake river farms kurobuta pork, fresh sage, prosciutto ham, fettuccini, chardonnay butter |
| Filet Mignon |
$42.00 |
Beef, grilled, lemon-herb compound butter, crispy shallots, mashed purple majesty potatoes |
| Breast of Duckling |
$28.00 |
Pan seared, hazelnut brown butter, house gnocchi & seasonal roasted vegetable sauté, cider gastrique |
| Calf's Liver |
$23.00 |
Pecan wood bacon, caramelized sweet onions, white cheddar grits |
| Soon to Be Famous Coconut Cream Layer Cake |
$8.50 |
Coconut genoise cake, mascarpone-coconut cream filling, lilikoi sauce |
| Callebaut Chocolate Hazelnut Tart |
$8.50 |
Caramel sauce, mascarpone-caramel cream, chocolate meringue hazelnuts |
| Creme Brulee |
$7.50 |
Brittle caramelized sugar crust, creamy vanilla bean custard, fresh huckleberry compote, pecan lace tuille |
| Affogato al Caffe |
$6.00 |
Vanilla bean ice cream drowned in espresso, house made biscotti |
| House Churned Ice Cream |
$6.00 |
|
| Vegan Chocolate Macaroon "Ice Cream" |
$6.00 |
Dense and rich chocolate confection, made from coconut milk and rich deep dark cocoa |
| Espresso Martini |
$12.00 |
Served in a chocolate rimmed glass with a whipped cream float. Served with a house-made chocolate truffle |
| Port Flight |
$15.00 |
Served with our house made chocolates for the ultimate finishing touch. |
