Dinner

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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)  31
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 Confit (GF)  28
Duck Leg Confit on Sweet Potato and Andouille Sausage Hash with Black-Eyed Peas, Hearty Braised Winter Greens and a Sweet Mustard Glaze
’11 Robert Ramsay Mourvedre columbia Valley

Short Rib of Beef  29
Tender Braised Short Rib of Beef with Port Wine and Pomegranate Demi-Glace, with Roasted Corn and Gorgonzola Polenta and Braised Greens
’12 Angel Vine “The Hellion” (Primativo/Petite Sirah/Zinfandel) Columbia Valley

Grilled Shoulder Tender of Beef ø  28 
Grilled Shoulder Tender of Beef served over Roasted Garlic Purple Masked Potatoes with a Creamy Smoked Portabella Mushroom Sauce
’09 Cliff Creek Cellars Claret Southern Oregon

Seared Scallops  ø (GF)  29 
Seared Scallops in a Coconut-Lemongrass Sauce with Minty Brown Jasmine Rice, Served with a Mango and Tomato Coulis, Thai Basil Puree and Wilted Spinach
’15 Paetra Pinot Blanc Willamette Valley

Seafood Zarzuela (GF)  29 
Scallops, Shrimp, Clams, and Fish Skillet Roasted in a Rich Saffron and Almond Sofrito with Peppers, Onion, Garlic, Fennel, Tomato, and Linguisa Sausage
’12 Pamplin Family Winery “J|R|G” (Cabernet Blend) Columbia Valley

Pork with Leek and Mustard (GF)  25
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  26
Grilled Citrus and Herb Marinated Chicken Breast served on Couscous with Preserved Meyer Lemon, Artichoke and Castelvetrano Olives, Finished with Fresh Tarragon Aioli
’14 Goodfellow Family Cellars Pinot Gris “Clover” Reserve Willamette Valley

Winter Spaetzle  24
Sautéed German Dumplings with Roasted Brussels Sprouts, Caramelized Onion and Garlic Confit
’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.

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