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| BRUNCH | LUNCH | DINNER | DESSERTS | BAR MENU |
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DINNER MENU FOR SUNDAY, SEPTEMBER 5TH, 2010 Artisan Cheese PlateSeasonal Fruit, Nuts & Grilled Bruschetta 16. Bacon Wrapped DatesStuffed with Chevre & Marcona Almonds 5. Duck Confit Spring RollsWasabi Ginger Sauce 9. Ricotta Gnocchi with Dungeness CrabLemon, Chile Flake, Local Tomatoes, Pea Shoots 12. Bacon Wrapped Giant PrawnsGrilled Chayote, Creme Fraiche & Chilaquiles Sauce 12. House Made Rabbit Pate with Toasted BriochePrune Vinaigrette, Two Mustards & Sweet Pickles 10. Grilled Pizza with Italian Meats & MozzarellaFresh Cherry Tomatoes, Basil & Pine Nuts 14. Seafood StewMussels, Clams, Prawns, Calamari & Fish 14. Black Eye Pea SoupPulled Pork & Chipotle 8. Warm Chevre Crostini, Fresh Oregon Berries & Toasted HazelnutsMizuna Garden Greens & Honey Pepper Vinaigrette 10. Roasted Wild Mushroom & Baby Spinach SaladButtermilk Blue Cheese & Pancetta Vinaigrette 10. Caesar Saladsm 9. lg 12.Romaine, Paramesan & Ciabatta Croutons Poached Egg, Smoked Bacon & Butter Lettuce on Crispy CornbreadPickled Onions and Buttermilk, Chive & White Cheddar Dressing 12. Mizuna Garden GreensSherry Vinaigrette 10. Osso BuccoServed with Parmesan & Basil Risotto 29. Crispy Duck Confit with Peaches & Aged BalsamicWild Rice with Roasted Hazelnuts, Peppered Chevre & Frisee 22. Grilled Chicken with Fresh Oregano & LemonFingerling Potatoes with Olive Oil, Piquillo Peppers, Olives, Arugula & Feta 22 . NY Strip SteakPotato & Parmigiano Gratin with Roasted Local Beets, Toasted Walnuts & Swiss Chard 29. Whole Grilled Rainbow Trout with PancettaDungeness Crab, Summer Beans, Pickled Onion & Creme Fraiche 27. Alaskan Halibut Cheeks with Chanterelle & Lobster MushroomsFrench Lentils with Shallots & Lemon Butter 28. Seared Flank Steak with ChimichurriRoasted Corn Cakes, Sauteed Spinach & Cipollini Onions 21. Wild Alaskan Sockeye SalmonSummer Vegetable Caponata with Toasted Pine Nuts & Herb Salad 28. |
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