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

Cassoulet  (GF)  31
Southern French White Bean Stew Baked with Fresh Herb and Garlic Breadcrumbs, Topped with Boneless Duck Confit, Housemade Toulouse Sausage, Applewood Smoked Pork Belly, and Braised Fennel
’15 Hence Cellars Malbec Estate Walla

Short Rib of Beef   32
Tender Braised Short Rib in Red Wine, Served a la Bouquetiere 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  32
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  33
Seared Sea Scallops with White Truffle Fingerling Potato and Cauliflower Mash, Honey-Roasted Carrot and Fennel Puree, and Finished with a Meyer Lemon and White Wine Butter Sauce with Roasted Broccolini
’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)  29
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  (GF)  30
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

Summer Spätzle 28
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.