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August 26th–August 30th, 2015

Watermelon gazpacho  6
Heirloom tomatoes, basil oil, mozzarella, saba  6
Green salad, Dijon vinaigrette, hazelnuts  6
Peach and endive salad with tarragon vinaigrette  6

Roast garlic and chèvre, crostini  6
Polenta fries with black pepper and dill aioli  6
Smoked bone marrow, herb caper relish, crostini  8
Smoked Oregon king salmon, buckwheat crepe,
crème fraîche, black tobiko roe  10
Grilled mission figs, prosciutto, thyme honey on gorgonzola toasts  12
Cheese: Brie de Nangis; Rogue smokey Blue;
L’amuse brabander gouda  11

Zucchini noodles, roasted tomatoes,
carrot top pesto, herbed chèvre  16

Duck breast, pan fried spaetzle,
grape and celery salad  26

Salmon, aji chili risotto, fried peppers,
lemon and parsley butter  28

10 oz. strip steak, duck fat fried potatoes,
corn fritters, sautéed zucchini  30

Honey and vanilla ice cream, guava chutney  6
Kaffir lime crème brûlée  6
Chocolate cake, candied pecans, bourbon caramel  6