Dinner Menu

Dinner Menu

Fall Menu

*Served daily 5 - 9 p.m.  Our menus change freguently. Prices & items subject to change

Plates to Share

Steamed Mussels.  Garlic, fin herbs, white wine, crispy string potatoes, and crusty bread   16 

Shishito Peppers.  Blistered mild (some are spicy) sweet peppers tossed with fresh lemon juice & kosher salt   9

Artichoke & Feta Cakes.  Artichoke hearts, cabbage & carrot slaw, creamed feta & oregano   9

Cheese Plate.  Three artisan cheeses, apple, local-raw-dark honey, spiced & sweet nuts   13

Hazelnuts.  House roasted, rosemary, sweet and spicy   5

Olives.   Infused with extra virgin olive oil, garlic, toasted fennel, orange peel    5 

Crispy Brussels Sprouts & Panna Cotta.   Goat cheese & buttermilk panna cotta, balsamic glazed brussels sprouts    11



Quinoa Tabbouleh.  Organic quinoa, parsley, English cucumber, tomato, scallions, olive oil, lemon juice    9

Spinach & Berries.  Chèvre, praline pecans, lemon vinaigrette   9      

Greens & Orange.  Rosemary roasted hazelnuts, aged chèvre, navel orange, lemon-pomegranate vinaigrette    9 

BLT Wedge.  Iceberg wedge, buttermilk bleu, bacon, Roque Oregonzola, tomato     9

Warm Portabella Caprese.  Grilled balsamic marinated mushroom, organic grape tomatoes, basil, buffalo mozzarella, quinoa   12

Main Courses

Pan Seared Chicken.  Brined airline breast, Yakima plum compote, brown & wild rice, green beans    25

Filet Mignon.  Double R choice tenderloin, mashed potatoes, herb & gorgonzola butter, fall vegetable*   38

Seafood Cioppino.  Tomato fennel broth, shrimp, mussels, scallops, market fish, crispy string potatoes, grilled Como bread    29

Summer Papardelle.  Baby bellas, basil, tomato concasse, Parmigiano Reggiano    23

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmigiano Reggiano    25

Caramelized Short Ribs.   Harris Farms Angus beef, mashed potatoes, horseradish sour cream, fall vegetable    26

Salmon.  Seared Columbia River trolled King, quinoa, young kale, lemon butter, shaved fennel, radish sprouts*   33

Tomahawk Pork Chop.  Grilled Beeler's loin chop, apricot ginger preserves, buttered grits, fall vegetable    27 

Fall Papardelle.  Baby bellas, basil, tomato concasse, Parmigiano Reggiano    23  

Shrimp Scampi.  Responsibly harvested, US caught shrimp, whole wheat linquine, mushrooms, tomatoes, lemon, garlic, arugula, Parmigiano Reggiano   25


Chef Raney Enga   

Chef de Cuisine Henry Cardona

Sous Chef Shane Klies 

*Eating raw or undercooked meat may increase your risk of food borne illness.