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)  34
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
Duck Breast Served over Herbed Wild Rice with a Cognac and Green Peppercorn Cream Sauce, Roasted Asparagus, and Finished with a Savory Clementine Marmalade
’12 Januik Malbec Weinbau Vineyard Waluke Slope

Short Rib of Beef 32
Tender Braised Short Rib of Beef with Creole Tomato “Gravy”, Cheesy Polenta and Slow Braised Green Beans with Smoked Pork
’14 Dunham “Trutina” (Cabernet Blend) Columbia Valley

Grilled Shoulder Tender of Beef ø (GF) 32
Grilled Shoulder Tender of Beef Steak with Roasted Eggplant and White Bean Puree, Caramelized Cauliflower, Garlicky Greens, Roasted Tomato and Olive Vinaigrette
’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 
Seared Sea Scallops with Gold Beet, Apple, and Horseradish Puree, White Cheddar Mash, Leek Fondue and Warm Bacon Dressing
’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
Marinated and Grilled, Served with Asparagus, Lemon, and Pine Nut Risotto, Grilled Fresh Artichoke, White Wine, Mushroom, and Fresh Tarragon Sauce
’14 Broadley Vineyard Chardonnay Willamette Valley

Spring Spätzle 27
German Spätzle with Braised Broccoli Rabe, Roasted Peppers, and Citrus-Marinated Olives
’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.