Dinner

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THREE-COURSE DINNERS
To allow us time to properly cook entrées to order, they are offered as three course meals with a choice of two soups, house salad, and assorted freshly baked breads with whipped butter and a surprise

Potato Wrapped Halibut with Pinot Noir Beurre Rouge (GF)  36
Sautéed Alaskan Halibut Wrapped in Potato “Scales” and Served with a Pinot Noir Butter Sauce, Herb and Mushroom Risotto, and Seasonal Vegetable
’12 Bernard Machado Pinot Noir La Cantara Chehalem Mountain

Seared Duck Breast  (GF) ø  34
Pan-Seared Duck Breast Served on Hazelnut Wild Rice with an Oregon Huckleberry Reduction and Marinated Beets with Preserved Lemon and Fresh Basil, Finished with Roasted Asparagus and Red Onion Confit
’15 Hence Cellars Malbec Estate Walla Walla

Short Rib of Beef   35
Done in the Flemish Style of Carbonnade a la Flamande, Braised and Served in a Brown Ale Demi-Glacé with Mushrooms, Roasted Tomatoes, and Pearl Onions, and Served with Glazed Baby Turnips and Sautéed Greens
’15 Dunham “Trutina” (Cabernet Blend) Columbia Valley

Grilled Shoulder Tender of Beef  (GF) ø  35
Served with Crispy Fingerling Potatoes and Roasted Cauliflower with Raclette Cheese, Walla Walla Sweet Onion Jam with Honey and Chipotle, and Garlicky Wilted Spinach
’11 Cliff Creek Cellars Claret Southern Oregon

Seared Scallops (GF) ø 36
Seared Sea Scallops with Sautéed Fresh Sweet Corn with Roasted Red Peppers, Red Onion, Fresh Basil, and Spinach. Served on Heirloom Tomatoes and Finished with Basil Puree, Creamy Avocado and Roasted Garlic Puree, and Sweet Corn Crema
’16 Basel Cellars Chenin Blanc Old Vine Horse Heaven Hills

Seafood Zarzuela (GF)  34 
Scallops, Shrimp, Clams, and Fish Skillet Roasted in a Rich Saffron and Almond Sofrito with Peppers, Onion, Garlic, Fennel, Tomato, and Linguisa Sausage
’13 Domaine Pouillion GSM “Katydid” Horse Heaven Hills

Pork with Leek and Mustard (GF)  32
Tender Carlton Farm’s Pork Shoulder, Seasoned and Roasted, and Finished in a White Wine, Dijon Mustard, Caper, and Leek Cream Sauce, with Roasted Garlic Parsnip and Potato Puree, and Seasonal Vegetable
’14 Coeur de Terre Pinot Noir “The Heritage Reserve” Estate McMinnville

Grilled Chicken Breast   33
Harissa-Rubbed Grilled Chicken Breast with Spiced Honey Yogurt, Warm Couscous Salad with Preserved Lemon, Fresh Tarragon and Mint, and Smoked Rainbow Carrots
’15 Et Fille Viognier Deux Vert Vineyard Yamhill-Carlton

Summer Spätzle 31
German Spätzle Tossed with Balsamic-Roasted Grape Tomatoes, Caramelized Fennel, and Fresh Basil. Finished with Anise Oil and House Made Ricotta Salata
’16 Denison Cellars Pinot Noir Willamette Valley

Executive Chef Martin Bleck & Chef de Cuisine Charlie Beach

20% service charge added to parties of 6 or more.  One check per table.

(GF) = Gluten Free

ø Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

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