Dinner Menu

Small Plates

Soup of the Day
chef’s daily selection

La Bella farms foie gras
cinnamon raisin brioche and rosemary apple puree

Smoked Buffalo Carpaccio
micro greens, fried capers, fiscalini chedder and house made ale mustard 

Duck Confit Spring Rolls
cranberry ginger relish and soy tamarind reduction

Pinenut Crusted Goat Cheese
Amaltheia dairy goat cheese with petite arugula and strawberry balsamic "mostarda"

Steamed Mussels
garlic, shallott, tomato, parsley

Smoked Pheasant Raviolis
sage prosciutto cream

Seared Tuna
tempura asparagus and soy mustard

Oregon Coutry Beef shortrib
zonker stout braised with "Georgia ice cream"

Buffalo Flank Steak Salad
pepper seared, baby herb and lettuce salad, radish, roasted honshimeji and blue cheese vinaigrette

Roasted Beet Salad
haricot greens, petite beet greens, honey roasted walnuts, Amaltheia dairy goat cheese and sherry vinaigrette

Caesar Salad
petite romaine hearts, focaccia croutons, parmesan and classic caesar dressing

Endive Salad
frisee, belgian endive, spiced pecans, Point Reyes blue, sun-dried cranberries and d'anjou pear vinaigrette

Large Plates

Porcini dusted steelhead
salsify puree, bacon seared brussel sprouts and roasted garlic coulis

Seared Scallops
turffles asparaguys risotto and lobster glace

Pomegranate Braised Lamb Shank
maerguez and caramelized fennel flageolet "cassoulet"

Oregon Coutry Beef Filet
roasted garlic puree, asparagus and cabernet reduction

Snake River Farms Kobe Beef Sirloin 
wasabi smashed potatoes, tatsoi, roasted shitakes and ginger miso reduction

Wapiti
grilled elk chop, scalloped sweet potatoes, greens and cider reduction

Five Spiced Duck Breast
duck confit spring rolls, tatsoi, and blood orange gastrique

Hunter Style Free Range Chicken
all natural chicken with pancetta, portabello, tomato, garlic and Marsala over parsnip potato puree

Butternut Squash Lasagna
roasted butternut squash, wild mushrooms, greens, and goat cheese with roasted beet puree and toasted pinenut and sage pesto