Dinner Entrees

Served with soup or salad, 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

Butter Poached Black Cod (GF) 34
Butter-Poached Oregon Black Cod Served with Herb Roasted Fingerling Potatoes and Sweet Corn and Heirloom Bean Succotash. Finished with Basil Pesto Vinaigrette

Venison (GF) 36
Grilled Shortloin of Venison with Fresh Cherry and Roasted Sweet Onion Compote, Firm White Cheddar Polenta, and Roasted Asparagus

Grilled Shoulder Tender of Beef (GF) 35
Peppercorn-Crusted Grilled Shoulder Tender served with a Smoked Mushroom Ragout, Yukon Gold and Cauliflower Puree, and Roasted Broccolini

Seafood Zarzuela (GF) 34
Scallops, Shrimp, Clams, Mussels and Fish Skillet Roasted in a Rich Saffron and Almond Sofrito with Peppers, Onion, Garlic, Fennel, Tomato, and Linguisa Sausage

Cornish Game Hen (GF) 33
Roast Cornish Game Hen with Sticky Roasted Garlic and Pear Glaze, Yukon Gold and Cauliflower Puree, Roasted Asparagus

Gnocchi 31
Housemade Potato Gnocchi with Fresh Spring Peas, Roasted Grape Tomatoes, Hazelnuts, and Mint

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.