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Dinner Menu

Monday, September 29th, 2014

Dinner served at 5:00 p.m.

 

Tonight's Dinner Specials

**Columbia River King Salmon - 21
quinoa, pickled beets, avocado, raisin-caper aioli

**Ribeye Steak -23
buerre rouge, crispy onion straws, herb roasted Yukon potatoes

Pan Roasted Chicken - 17
celery root mashed potatoes, green beans, mushroom shallot chicken glace

Navy Bean Butternut Squash Cassoulet - 15
herb breadcrumbs, crimini mushrooms

 

[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

Tuesday, September 30th
Turkey and White Bean