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Dinner Menu

Saturday, October 25th, 2014

Dinner served at 5:00 p.m.

 

Tonight's Dinner Specials

Roasted Double Cut Pork Chop - 18
Braised kale, maple/cracked pepper jus topped with candied cranberries and pears

Wild Alaskan Coho - 20
Wilted arugula and red cabbage, and a puree of coriander scented carrot and Fuji apple

Pan Seared Oregon Rockfish  - 19
Roasted fingerling potatoes, myataki mushrooms and a celery root puree

*Roasted Fall Vegetable & Rigatoni - 17
Brussel sprouts, cauliflower, cinderella pumpkin and chanterelle mushrooms with a truffled cream sauce

 

[the following menu items are available every evening]

Appetizers

Crab Tater Tots 10
served with tomato preserves

Tuscan Hummus 7
white beans, garlic, herbs, crostini

Vegetable Tempura 7
served with soy mayo

Truffle Fries 6
house fries, truffle salt, grana padano, garlic aioli

Bruschetta  6
composed daily

Entrees

Steak Frites  11/20
grilled hanger steak, house fries, roasted garlic aioli

Pot au Feu  11/20
prawns, crab, whitefish, fingerling potatoes, cabbage, garlic-dijon broth

Short Ribs  10/18
braised boneless short ribs, fork mashed buttermilk potatoes, braising jus reduction

"Chicken-n-Dumplings"  18
paprika scented roasted chicken, potato-asiago gnocchi, smoked paprika broth

Autumn Delight 9/16
roasted acorn, Danish & butternut squash, heirloom tomato preserve, green lentils, black quinoa, yam broth

-small/large portion size-

Sides

Daily vegetable  3

House fries  4

Mashed buttermilk potatoes 4

Potato-asiago gnocchi  5

Cup of soup 4

Mixed green salad 4.75

 

* Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

 

Soup of the Day

Saturday, October 25th
French Onion