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February 3–7, 2016

Soup  6
Kale caesar, rye croutons  6
Mandarin and mixed greens salad, tarragon vinaigrette  6

Polenta fries, herb aioli  6
Roasted garlic and chevre, crostini  6
Bone marrow, herb and caper relish, crostini  8
Poached pears, prosciutto, and oregonzola bruschetta with thyme honey  10
Cheese plate: Marin French brie, Rogue caveman blue, Cascadia creamery sleeping beauty  11

Farro risotto with leeks, mushrooms,  butternut squash  18
Steelhead, Meyer lemon beurre blanc, wild rice pilaf
with hazelnuts and asparagus 22
Duck confit, herbed spaetzle, apple chutney  24
Beef culotte, chimichurri, potato and parsnip purée, arugula salad  28

Earl Gray crème brûlée  6
Chocolate torte, blackberries, whipped cream  6