Dinner Menu

Dinner Menu

Spring 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   15 

Grilled Asparagus.  Washington asparagus, lemon-thyme vinaigrette, Cougar Gold cheese   9

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

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    9



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

Spinach & Blueberry.  Chèvre, praline pecans, pear basil 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


Main Courses

Duck Confit.  Duck leg and thigh, brown & wild rice, wilted spinach, prickly pear marmalade, Grand Marnier gastrique   23

Filet Mignon.  Double R choice tenderloin, mashed potatoes, herb & gorgonzola butter, spring vegetable*   37

Seafood Cioppino.  Tomato fennel broth, shrimp, mussels, scallops, market fish, crispy string potatoes, grilled Como bread    27

Spring Papardelle.  Baby bellas, basil, tomato concasse, Parmigiano Reggiano    21

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmigiano Reggiano    23

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

Halibut.  Seared Alaskan halibut, spinach, spring vegetable mirepoix, micro radish, lemon butter   32

Pork Shanks.  Kurobuta pork, tomato & cherry puree, gremolata, herbed risotto, asparagus    22 


Chef Raney Enga
Sous Chef Henry Cardona


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