Dinner Menu
Spring/Summer (Fall/Winter menu is below)

APPETIZERS

Pan-fried Wilapa Bay oysters with sorrel mayonnaise   10
Salmon springrolls with a spicey hazelnut sauce  10
Steamed Penn Cove mussels with  garlic, shallots & herbs   12
Braised artichokes  with lemon, garlic & white wine     8
Warmed Cypress Grove chevre with roasted garlic   7
Vegetable tempura with a soy/ginger dipping sauce 11
Duck pate with green peppercorns 9

ENTRÉE
Dinners are preceded by soup or green salad

SALMON TROISGROS
line caught chinook salmon, steamed in a reduction
of white wine, vermouth fish stock and crème fraiche
garnished with fresh sorrel
30

ALASKAN HALIBUT
savoy cabbage, roasted carrots and nueskies apple
wood smoked bacon with a mustard/creme fraiche sauce
27

FRESH PACIFIC  HALIBUT
steamed with fennel, leeks & tomatoes; white wine, fish stock and clams, and served with garlic mashed potatoes
27

HALIBUT CHEEKS
alaskan halibut, seared and served with diced yams and
roasted potatoes, asparagus, capers and lemon olive oil
26

GRILLED PACIFIC SWORDFISH
served with olive tapenade, grilled tomatoes and polenta
26

ROASTED DUCK BREAST
Served with a corn soufflé, braised greens
and a pomegranate demi-glace sauce
26

BRAISED RABBIT
braised in duck stock and white wine, finished with a
fresh apricot mustard and served with garlic mashed potatoes
24

ROASTED RACK OF LAMB
from SuDan farms in Canby served
seasonal vegetables and  port-garlic sauce
36

PAINTED HILLS  RIB EYE STEAK
a 10 oz. prime rib eye, grilled & served with a roquefort
butter, grilled portobello mushrooms and hand-cut fries
28

SOUFFLÉ
Cypress Grove chevre, fresh tarragon, chives and
basil served with a tomato sauce and braised greens
25

WILD MUSHROOM RISOTTO
fresh morel and matsutake mushrooms
with  Draper corn and spinach
22

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Dinner Menu
Fall/Winter

APPETIZERS

Pan-fried Wilapa Bay oysters with sorrel mayonnaise   10
Salmon springrolls with a spicey hazelnut sauce  10
Steamed Penn Cove mussels with  garlic, shallots & herbs   12
Braised artichokes  with lemon, garlic & white wine     8
Warmed Cypress Grove chevre with roasted garlic   7
Vegetable tempura with a soy/ginger dipping sauce 11
Duck pate with green peppercorns 9

ENTRÉE
Dinners are preceded by soup or green salad

COLUMBIA  RIVER STURGEON
dusted with black peppercorns, seared, roasted and finished
with  demi glace and Clear Creek pot still brandy
26

ROASTED  MONKFISH
wrapped with proscuitto, collard greens and mustard, served
with tiny green lentils, wild mushrooms & red wine emulsion
27

SKATE WING FILLET
pan-seared with lemon, shallots, hazelnuts and brown
butter; served with a gratin of yukon  gold potatoes
26

SEARED PACIFIC ONO
served with a puree of cippoline onions,  beluga lentils and a red wine sauce garnished with watercress and nueskies applewood smoked bacon
26

SEA SCALLOPS
seared atlantic sea scallops served with
a thyme cream sauce and oyster mushrooms
28

ROASTED DUCK BREAST
served with pumpkin cornbread,
braised greens and green peppercorn sauce
27

BRAISED RABBIT
served with garlic mashed
potatoes and braised greens and chanterelles
25

GRILLED PORK CHOP
a double-cut rib chop with bacon vinaigrette
braised red cabbage and cheddar cheese noodle cake
26

SuDan FARMS LAMB SHANKS
seared and braised in pinot noir and veal stock,
with braised fennel and winter greens
26

HARRIS RANCH TENDERLOIN
a roasted filet, with fingerling potatoes, butter
poached portabello mushrooms and a cognac demi-glace
32

GRILLED CHERRY SMOKED QUAILS
served with a carmelized onion risotto,
braised greens
26

BRAISED SHORT RIBS
Strawberry mountain beef served with
roasted root vegetables and a red wine reduction
26

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