Dinner Menu

Dinner Menu

Vegetarian Dinner Menu

*Served daily 5 - 9 p.m.  Our menus change freguently. Menu subject to change

Plates to Share

Cheese Plate.  Two artisan cheeses, apple, local-raw-dark honey, spiced & sweet nuts    12

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

Pork & Blue.  Carlton Farms 24-hour whiskey braised pork belly, cherries, Oregonzola, baby greens    9

House Cured Salmon.  Red onion, chive cream cheese, crispy capers, crostini    11

Hazelnuts.  House roasted, rosemary, sweet and spicy    5

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

Steamed Mussels.  Penn Cove mussels, garlic, fin herbs, white wine, crispy string potatoes, and crusty bread    14

House-Smoked Duck Rillette. Croutons, Dijon, house-made tarragon pickles, cornichons    9 


Roasted Beet & Farro.  Organic beets, Bluebird farms Emmer farro, olive oil, lemon juice & basil    9

Spinach Pancetta Salad.  Oregonzola, shaved red onion, candied walnuts, red wine, shallot & pancetta vinaigrette    9   

Greens & Berries.  Seasonal berries, organic greens, chèvre, crushed hazelnuts, champagne vinaigrette   9

Grilled Romaine Salad.   Anchovy Caesar dressing, shaved Parmesan Reggiano, croutons    9

Main Courses

Duck Confit.  Duck leg and thigh, roasted yams, wilted spinach, berry & shallot chutney, Grand Marnier gastrique    21

Filet Mignon.  Double R choice tenderloin, summer vegetable, mushrom risotto, herb & gorgonzola butter  37

Seafood Cioppino.  Tomato fennel broth, shrimp, mussels, scallops, market fish, crispy string potatoes, grilled Como bread    26

Green Bean Risotto. Yakima green beans, mushrooms, crispy carrots, Parmigiano Reggiano   19

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmesan Reggiano    20

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

Grilled Salmon.  Wild Alaska market salmon, citrus couscous, summer vegetables, lemon, dill beurre blanc   34

Vegetable Pappardelle. Sautéed summer vegetables, tomato concasse, Laura Chenel Chèvre    20

Ravioli Puttanesca.  Olive and caper stuffed pasta, tomato concasse, wilted spinach, Parmigiano Reggiano    20

Chef Raney Enga
Sous Chef Henry Cardona