Dinner Menu

Dinner 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 

Shishito Peppers.  Blistered mild & sweet peppers tossed with fresh lemon juice & kosher salt   9

Grilled Asparagus.  Washington asparagus, lemon-thyme vinaigrette, Cougar Gold cheese   10

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    10



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

Spinach & Berries.  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

Rosemary Chicken.  Airline breast, roasted carrots & & Yukon Gold potatoes, rosemary jus    24

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

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

Summer Papardelle.  Baby bellas, basil, tomato concasse, Parmigiano Reggiano    22

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

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

Salmon.  Seared Alaskan trolled King, quinoa, sautéed pea vines, lemon butter, shaved fennel, radish sprouts*   32

Pork Shanks.  Kurobuta pork, tomato & cherry puree, gremolata, herbed risotto, asparagus    23 


Chef Raney Enga
Sous Chef Henry Cardona


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