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 36 (GF)
Sautéed Alaskan Halibut Wrapped in Potato “Scales” and Served with a Pinot Noir Butter Sauce, Herb and Mushroom Risotto, and Seasonal Vegetable
’15 Walnut City Pinot Noir La Cantera Vineyard Chehalem Mountains

Short Rib of Beef 35
Braised Short Rib a la Provencale – Slow Cooked in a Red Wine Demi-Glace with Roasted Tomatoes, Garlic, Fennel, and Rosemary, Served on Creamy White Cheddar Polenta and Fresh Grilled Artichoke
’15 Dunham “Trutina” (Cabernet Blend) Columbia Valley

Venison 36 (GF) ø
Grilled Shortloin of Venison Served with a Wild Maine Blueberry Chutney, Roasted Fingerling Potatoes, Creamy Fennel, and Wilted Spinach
’13 Dowsett Family Mourvedre Heart of the Hill Vineyard Red Mountain

Grilled Shoulder Tender of Beef 35 ø
Grilled Shoulder Tender Served on a Yukon Gold and Root Vegetable Gratin with a Porcini Mushroom Demi-Glace and Roasted Asparagus. Finished with Black Truffle Essence and Sea Salt
’11 Cliff Creek Cellars Claret Southern Oregon

Seared Scallops 36 (GF) ø
Seared Sea Scallops Served on Yukon Gold Puree with Oregon White Truffle and a Dungeness Crab Butter Sauce, Served with Poached Asparagus and Finished with Chive Crème Fraiche
’16 Basel Cellars Chenin Blanc Old Vine Horse Heaven Hills

Seafood Zarzuela 34 (GF)
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 32 (GF)
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 (GF)
Grilled Chicken Breast Stuffed with Black Forest Ham and Gruyere Cheese, Served on Sweet Pea and Roasted Garlic Risotto and Finished with a Dijon and Tarragon White Wine Cream Sauce
’15 Et Fille Viognier Deux Vert Vineyard Yamhill-Carlton

Spring Spätzle 31
Sautéed Spätzle with Grilled Portabella Mushrooms, Roasted Sweet Onions, Spring Peas, and Fresh Herb and Hazelnut Pesto
’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.