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May 20th–May 24th 2015

Cauliflower, potato, spinach soup  6
Grilled romaine, roasted red pepper, blue cheese dressing  6
Green salad, strawberry vinaigrette, hazelnuts  6
Shaved asparagus salad, citrus vinaigrette, Grana Padano  6

Roast garlic and chèvre, crostini  6
Mushroom and onion tart, pickled onion, Grana Padano  7
Salmon crudo, house relish, crostini  7
Pan seared diver scallops, romesco, fennel salad  10
Pork belly, bacon-braised collard greens, fried polenta, celery seed gastrique  8
Cheese plate: Cascadia Creamery Cloudcap, Rogue Smokey Blue,
Brie de Nangis  11
Netarts Bay oysters, Nevor (6, raw)  13

Pappardelle, sautéed spring vegetables, beet green pesto, herbed ricotta  16
Duck leg confit, cherry compote, warm Corona bean and olive salad  22
Seared Oregon King Salmon, wild rice with hickory broth, asparagus, cherry tomato salsa  28
12-oz. ribeye steak, green garlic and mushroom cream sauce, roasted new potatoes, cauliflower, chard 34

Blood orange crème brûlée  6
Pink peppercorn ice cream, honey  6
Altamura bread pudding, bourbon sauce  6

Happy Hour menu!!!!
Cocktail menu is here!
Wine menu is here!