Fall/Winter Menus
APPETIZERS
TWICE-BAKED CREAMER POTATOES
With house-made black garlic and crème fraiche. Topped with fried sage.
BUTTERNUT SQUASH BISQUE
With green apple and curry spices and apple crème fraiche. Served in a demitasse cup.
STUFFED CREMINI MUSHROOM+
Marinated cremini mushroom, stuffed with wild mushroom mousse and topped with Olympia Provisions pork rillette.
SMOKED SALMON MOUSSE**+
House-smoked salmon mousse with lemon and chives. Served on our house-made potato chips.
BUTTERNUT SQUASH TARTLET
Savory custard with roasted local butternut squash, Rogue Creamery blue cheese and fresh sage. Baked in a flaky pastry crust and topped with a candied pecan.
MUSHROOM, LEMON AND TELEME PROFITEROLE
Housemade profiteroles filled with sautéed local Cremini and wild mushrooms, preserved lemons and sliced teleme cheese.
ROASTED BRUSSELS SPROUT SKEWER+
Local brussels sprouts roasted and served on a skewer with house-made bacon onion jam.
BEEF SHORT RIB MINI-SLIDERS***+
Bite-sized sliders with braised beef short rib, caramelized onion and wasabi aioli. Served on a skewer.
CRISPY PORK BELLY+
Local pork belly roasted till crispy and served with rosemary citrus molasses glaze on a skewer.
SALADS & SIDES
ROASTED LOCAL ROMANESCO AND CAULIFLOWER
Tossed with brown butter, garlic and coriander.
WILD MUSHROOM CAKES
Seared risotto cake with Parmesan cheese and locally-sourced wild mushrooms.
BALSAMIC-GLAZED BRUSSELS SPROUTS
With bacon and shallots. (Available vegan by request)
YUKON GOLD POTATO GALETTE
Local potatoes shaved and layered with roasted garlic and duck fat.
(Available vegan by request)
MASHED POTATOES AND WINTER VEGETABLES
Local potatoes accompanied with seasonal winter vegetables, mashed with butter, cream and roasted garlic.
(Available vegan by request)
CHARRED LOCAL BROCCOLI (vegan)
High-heat seared broccoli tossed with garlic and a pinch of Aleppo chili flake.
SWEET AND SAVORY SALAD
Local mixed greens tossed with dried Oregon cherries and oven-roasted butternut squash. Served with a roasted shallot vinaigrette.
ENDIVE AND ARUGULA SALAD
Local winter greens with local apples, roasted beets, candied hazelnuts and toasted goat cheese. Served with a balsamic vinaigrette.
ORANGE AND POMEGRANATE SALAD
Local mixed greens with oranges, pomegranate seeds and shaved local cheese. Served with a citrus vinaigrette.
NORTHWEST HARVEST SALAD
Local greens with roasted Delicata squash, Oregon blue cheese, roasted Hood River apples and toasted pecans. Served with a horseradish and apple cider vinaigrette.
ROASTED DELICATA SQUASH AND BLUE CHEESE SALAD
With local greens, roasted Hood River apples, toasted pecans and horseradish apple cider vinaigrette.
DINNER
CHICKEN PICATTA+
Sauteed local chicken breast with lemon, butter, white wine, capers, shallots and parsley.
CHICKEN PROVENCAL+
Roasted local chicken thighs with vermouth, garlic, shallots, lemon, olives and herbs.
CHICKEN CONFIT+
Local free-range chicken leg slow-cooked and topped with a salad of local fennel, brussels sprouts and winter citrus.
STUFFED DELICATA SQUASH (vegan)
Local Delicata squash filled with coconut curried sticky rice, currants and crushed hazelnuts. Topped with fresh herbs.
CAULIFLOWER STEAK (vegan)
Local cauliflower sliced thick and rubbed with toasted spices. Roasted and topped with a guajillo pepita salsa.
OVEN-ROASTED SALMON**+
PNW salmon marinated with dill and coriander. Served with a horseradish and pink peppercorn crème fraiche.
LAMB SIRLOIN **+
Tender lamb marinated with garlic and herbs and served with mint almond chutney.
BRAISED LAMB SHANK**+
Local lamb shank braised in Deschutes Obsidian Stout. Served with a guajillo pepita salsa.
KOJI-MARINATED TERES MAJOR**+
Beef shoulder tender-rubbed with Koji and roasted garlic. Grilled and served sliced, with a sake blue cheese cream sauce.
CIDER-BRAISED SHORT RIBS**+
Local grass-fed beef short ribs, braised in house-made bone broth and local apple cider. Served in their own jus and topped with crispy fried shallots.
BEEF CHEEK BOURGUIGNON**+
Local beef cheeks stewed in a traditional French red wine sauce. Served with carrots, onions, mushrooms and bacon.
COFFEE-RUBBED FLAT IRON STEAK**+
Local top-blade flat iron steak marinated with locally-roasted coffee, soy and garlic. Served with house-made demiglace and candied local hazelnuts.
ROSEMARY AND GARLIC PORK TENDERLOIN+
Local pork tenderloin rubbed with roasted shallots and whole grain mustard. Roasted and served with apple compote and pickled mustard seeds.
*Contains raw egg.
**Beef, lamb, tuna and salmon are cooked to just how we like it!
+Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
