First/Share Plates

 

 

Oysters

on the half shell, classic mignonette

half dozen/14.  full dozen/22.

 

 

Soup d’Jour

8.

 

 

Ris de Veau

crisp veal sweetbreads, apple butter, “bacon and eggs”

11.

 

 

Mussels “Billi-Bi”

Spanish chorizo, charred tomato, saffron, cream, grilled bread with “Dick’s” rouille

12.

 

 

Calamari “Fritto Misto”

calamari, preserved lemon, green beans,

Italian parsley, goujonette, walnut bagna cauda

11.

 

 

Pan Seared Squab

braised pork belly, cornmeal dusted skate wing, hot and sour broth

14.

 

 

Foie Gras “Two Ways”

pan roasted, foie marcona almond butter monte cristo

18.

 

 

Tuna

Szechwan peppercorn crusted Ahi tuna, Jasmine rice salad,

tempura green beans, wasabi crème frâiche, ponzu

15.

 

 

 

 

Seconds

 

 

Duck Confit

baby chicories, Roquefort, sherry-shallot vinaigrette

12.

 

 

Salade Composé

rabbit pâté, Truffle Tremor cheese, balsamic

soaked figs, grilled onions, olives, Marcona almonds

10.

 

 

Lyonnaise

warmed frisée, braised bacon, lardon vinaigrette,

Cattail Creek Farm poached duck egg

11.

 

 

Crab Salad

Oregon Dungeness crab, avocado, grapefruit supremes,

radish, cranberry vinaigrette, grapefruit granita

15.

   

 

 

                                                            Entrees

 

 

“Pork and Beans”

all day braised Carlton Farms pork cheeks,

cannellini beans, scallion salad

22.

 

 

Escolar

grilled escolar, lemongrass-coconut broth, Mediterranean mussels,

clams, cabbage wrapped rice cake, Meyer lemon aioli

24.

 

 

Linguini "Barigoule"

housemade pasta, goat cheese cream sauce, English peas,

“barigoule” of cordoncello and maiitake mushrooms and artichoke hearts

19.

 

 

Scallops

pan roasted Gulf scallops, asparagus cannelloni,

Oregon mushroom butter, asparagus nage

26.

 

 

New York Strip

grilled dry-rub Cascade strip loin, Pleasant Ridge potato

paillasson, smoked tomato “ketchup”, leek butter

29.

 

 

Hamachi

seared hamachi, pan roasted foie gras,

tomato concassé, charred hamachi consommé

30.

 

 

Lamb “Three Ways”

braised shoulder, grilled loin, and lamb sausage “Scotch egg”,

morel mushroom and tasso ham potato hash, sauce robert

30.

 

 

Venison

grilled saddle of Cervina venison, acorn squash pommes

dauphine, roasted venison jus, shallot-currant soubise

29.

 

 

 

   ~   Chef - Daniel Mondok  ~    

       

Dinner is served Tuesday - Thursday, 5:30 pm - 10:00 pm

         Friday and Saturday, 5:30 pm - 11:00  pm

     

For reservations please call 503 517 7770