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
Tender Braised Short Rib in Red Wine, Served a la Bouquetière with Aromatics Vegetables, Mushrooms, Roasted Garlic, and Horseradish, Atop Aged Sharp Tillamook White Cheddar Polenta with Caramelized Cauliflower
’15 Dunham “Trutina” (Cabernet Blend) Columbia Valley    

Grilled Shoulder Tender of Beef  ø  35
Grilled Shoulder Tender of Beef Served with Fresh Artichoke and Mushroom au Gratin Potatoes, and Braised Escarole with Pancetta, Finished with a Garlic, Parmesan, and Parsley Compound Butter
’11 Cliff Creek Cellars Claret Southern Oregon

Seared Scallops (GF)  ø  36
Seared Sea Scallops Served with Confit Fingerling Potatoes, Arugula Salad with Marinated Fennel and Fuji Apple, and Finished with an Herb and Lemon Chermoula Sauce, Horseradish Creme Fraiche, and Smoked Beet Puree
’16 Dobbes Grenache Blanc Crater View Vineyard Rogue Valley

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
’12 Coeur de Terre Pinot Noir “The Heritage Reserve” Estate McMinnville

Grilled Chicken Breast   33
Marinated and Grilled Chicken Breast Served with a Tomato-Saffron-Coconut Milk Sauce and Curry Scented Israeli Couscous with Roasted Peppers, Golden Raisins, and Cilantro, Finished with Wilted Spinach and Grilled Marinated Eggplant
’15 Et Fille Viognier Deux Vert Vineyard Yamhill-Carlton

Spring Spätzle  31
German Spätzle Tossed with Baby Kale and Hazelnut Pesto with Fresh Orange, Citrus-Marinated Cured Olives, Caramelized Sweet Onions, and Roasted Tomatoes, and Topped with Freshly Grated Parmesan
’15 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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