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April 16th – 20th, 2014

Halibut chowder, oregano butter  6
Rainshine farm’s spring green salad, Grana Padano, balsamic vinaigrette  6
Spring white turnip salad, arugula and pumpkin seed pistou 6
Cheese plate: Arrigoni gorgonzola,
Brie, Cascadia Creamery Cloud Cap, cherry mostarda  11
Crispy sweetbreads, chipotle aioli, caramelized mushroom and onion 10
Oysters, Kumamoto and Shigoku (6,raw)* 13
Sliced braised beef tongue, roasted garlic, sauce diablo  7
Marrow bones with crostini, herb and caper salad  10
Halibut and rock fish ceviche with lime, chili, and coconut milk * 7

Spring nettle ravioli, tomato puttanesca  17
Spring King salmon, risotto, asparagus, sorrel beurre blanc  27
Potato crusted halibut, jasmine rice, with tomato, coconut,
and ginger curry  29
Anderson Valley Lamb chops, polenta, roast delicata and apple, demi,
minted oil  32
Carlton beef tenderloin, horseradish whipped Yukon Gold potatoes,
braised kale in cream, fried capers  29

DESSERT

Mint chocolate chip ice cream  6
Lemon verbena creme brûlée  6
Lemon cake, chocolate ganache, kumquat 6

 

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