Dinner Menu

Butter Board

Big Ed's Sour Dough Bread, Whipped butter, Maldon salt flakes, fresh herbs, pickled onions, roasted garlic, capers.

Bone Marrow

Herb-crusted bone marrow topped with fresh Sturgeon caviar

Sea Scallops

Pan-seared scallops, Oregon black truffle and lemon beurre blanc, & chive oil

Escargots

Snails roasted in fresh herb and garlic butter, topped with lemon zest

Snap Pea & Potato

New potatoes, snap peas, soft-cooked quail egg, scallions, mint, chili flakes

Pickled Beet Salad

Spinach, pickled beets, goat cheese, candied hazelnuts, and beet vinaigrette.

Caesar Salad

Baby romaine with garlic breadcrumbs, a Parmesan crisp, and lemon-anchovy dressing.

Soup

Roasted red pepper, poblano coulis, Parmesan crisp

Pork Chop

10 oz Juniper-Brined Double-Cut Salmon Creek Farms *Pork Chop Bourbon-Brown Sugar Glaze, Smoked Gouda Mashed Potatoes, Thyme-Roasted Carrots

Steak Au Poivre

Peppercorn-crusted *Teres Major, served with a brandy-Dijon sauce, chive mashed potatoes, and asparagus.

Salmon

Brined and smoked Creative King *Salmon, tomato risotto, lemon snap peas, dill beurre blanc

Duck Confit

14 hour bone-in confit Culver Farms duck leg, chive mash, asparagus, cardamom-port reduction

Arugula Pesto Pasta

House-made lemon-basil tagliatelle, dandelion greens, tomatoes, snap peas, and garlic tossed in arugula pesto; topped with shaved radish and lemon zest

Shrimp and Polenta

Lemon-garlic shrimp, pancetta-parmesan polenta cake, lemon balsamic reduction