All entrées are served with assorted freshly baked breads with whipped butter and a surprise, choice of two soups and house salad.

Potato Wrapped Halibut with Pinot Noir Beurre Rouge (GF)  33
Sautéed Alaskan Halibut Wrapped in Potato “Scales” and Served with a Pinot Noir Butter Sauce, Roast Garlic Mashed Potatoes, and Tourneed Zucchini
’12 Bernard Machado Pinot Noir La Cantara Chehalem Mountain

Duck Breast ø (GF) 31
Seared and Pan Roasted Breast of Duck (Medium Rare) on Andouille Sausage Studded French Lentils with Green Tomato Chutney and Wilted Spinach
’12 Januik Malbec Weinbau Vineyard Waluke Slope

Short Rib of Beef 32
Tender Braised Short Rib of Beef with Red Wine and Rosemary Demi-Glace, Curry Roasted Fall Vegetables, and Bacon Braised Greens
’14 Dunham “Trutina” (Cabernet Blend) Columbia Valley

Grilled Shoulder Tender of Beef ø (GF) 32
Grilled Shoulder Tender of Beef Steak with Smoked and Grilled Walla Walla Sweet Onions, Roasted Purple Potatoes, and Basil Pesto Compound Butter
’11 Cliff Creek Cellars Claret Southern Oregon

Seared Scallops ø (GF) 33 
Seared Sea Scallops with Chanterelle Mushroom Risotto and White Wine and Whole Grain Mustard Cream Sauce, Served with Wilted Baby Kale and Crispy Pancetta
’16 Duck Pond Pinot Gris Rose “Skin Contact” St. Jory Vineyards Willamette Valley

Seafood Zarzuela (GF)  31 
Scallops, Shrimp, Clams, and Fish Skillet Roasted in a Rich Saffron and Almond Sofrito with Peppers, Onion, Garlic, Fennel, Tomato, and Linguisa Sausage
’15 Patricia Green Cellars Pinot Noir Reserve Willamette Valley

Pork with Leek and Mustard (GF)  27
Tender Carlton Farm’s Pork Shoulder, Seasoned and Roasted, and Finished in a White Wine, Dijon Mustard, Caper, and Leek Cream Sauce, with Roasted Baby Golden Potatoes and Roasted Squash
’12 Coeur de Terre Pinot Noir “The Heritage Reserve” Estate McMinnville

Grilled Chicken Breast 29
Grilled Chicken Breast Served on White Cheddar Soft Polenta with a Wild Mushroom and Herb Cream Sauce and Roasted Asparagus
’14 Broadley Vineyard Chardonnay Willamette Valley

 Autumn Spätzle 27
German Spätzle with Caramelized Brussels Sprouts, Smoked Sweet Onion, and Roasted Apples
’12 Cote Bonneville Chardonnay Du Brul Vineyard Estate Yakima 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.