Menu
Our Chef's tasting menu is also available. Click here to view the Chef's menu.
Chef's Trio
Chilled Potato/Leek Soup, Fanny Bay Oyster, Crème Fraiche, Caviar
Foie Gras Two Ways: Seared, Lentils, Chambord & Pate, Almond Tuile, Gooseberry
($7 Supplement)
Baby Carrot and Beet Salad, Savory Crumble, Ginger and Citrus
Venison Carpaccio, Arugula Salad, Horseradish Aioli, Parmesan
Hamachi Sashimi, Avocado, Pear, Cucumber, and Wasabi
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Golden Halibut, Local Artichokes, Manila Clams and Hearts of Palm
Slow Roasted Salmon, Asparagus, Walnut Pesto and Celery Root
Potato Gnocchi topped with Wild Mushroom Ragout
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Herb Crusted Filet Mignon, Potato Puree, Spring Vegetables
($6 Supplement)
Bacon wrapped Pork Tenderloin, Creamy White Polenta and Medjool Date
Rabbit Roulade, Cauliflower, Stinging Nettle & Wild Mushroom Agnolotti, Morels
Cardamom Scented Crepes with Roasted Vegetables, Cous Cous, and Red Wine Soubise Sauce
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Chevre Cheesecake with Poached Pear and “Pearamel”
Oregon Strawberry Shortcake, Strawberry Compote and Balsamic Reduction
Chocolate Soufflé with Grand Marnier Crème Anglaise
Trio of Citrus:
Lemon Poppy seed Cake with Semifreddo, Orange Crème Brulee, Lime Tartlet
Five Course Tasting Menu $65, Four Wine Pairing $45
