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November 18th–22nd, 2015

Autumn squash and leek soup  6
Green salad with persimmon, pumpkin seeds, sherry vinaigrette  6
Kale caesar, rye croutons, parmesan  6
Honey crisp and endive salad, tarragon vinaigrette  6

Polenta fries with herbed aioli  6
Roast garlic and chèvre, crostini  6
Pear, prosciutto, and gorgonzola bruschetta with thyme honey  10
Warm Brussels sprout salad with Dijon vinaigrette,
house bacon, roasted cashews  9
Cheese plate: Brie de Nangis, Rogue caveman blue,
Garroxta goat gouda  11

House fettuccine, spinach, roasted butternut
squash, sage brown butter cream  18

Pan seared steelhead, bacon braised lentils,
tomato and roasted red pepper relish 24

Duck leg confit, cinnamon-poached corona beans,
fresh greens, quince and poppyseed chutney   26

Ale braised short ribs, potato and celery root puree,
roasted Brussels sprouts, wild mushroom demi-glace 26

Earl grey crème brûlée  6
Chocolate cake, candied pecans, bourbon caramel  6
Red chili apple pie with cinnamon ice cream  6