APPETIZERS
AIOLI PLATTER *+
Fresh artichokes, local asparagus, radishes and hard-cooked cage-free eggs with salt-boiled local potatoes and classic garlic and extra virgin olive oil aioli.
SPRING PEA PESTO CROSTINI
Green peas pureed with garlic, lemon, and extra virgin olive oil. Served on brioche with either shaved Parmesan cheese or crispy prosciutto. (Available vegan by request)
ASPARAGUS AND MUSHROOM TART
Savory custard with grilled asparagus, local cheeses, and roasted mushrooms. Baked in a flaky pastry crust.
ROASTED RADISHES
With goat cheese mousse and fleur de sel and served on crostini.
DEVILED EGGS
Cage-free eggs deviled and topped with your choice of pickled asparagus, chorizo or house smoked salmon.
ASIAN CHICKEN MEATBALLS+
Local chicken mixed with Asian spices and roasted. Glazed with soy, ginger and lemongrass and served on a skewer with a snow pea.
ARANCINI
Cheesy risotto made with local Arborio, rolled into balls and stuffed with local greens and fried. Served with tomato coulis.
ASPARAGUS AND TROUT+
Grilled asparagus wrapped in yuzu-cured local trout gravlax, sprinkled with lemon fleur de sel and served on a skewer.
ARTICHOKE CROSTINI
with green olives, lemon and goat cheese.
SALADS & SIDES
ARTEMIS SPRING SALAD
Early season farm greens, local strawberries, fresh basil, spiced hazelnuts, and rosé vinaigrette. Add goat cheese or blue cheese.
GRILLED ASPARAGUS CAESAR SALAD
with olive bread croutons, preserved lemon, and shaved Parmesan. (Available vegan by request)
KALE AND BEET SALAD with ROGUE BLUE CHEESE
Fresh kale rubbed with a honey balsamic vinaigrette, tossed with julienned beets, toasted walnuts, and Rogue Creamery's Oregonzola cheese.
SPRING QUINOA
Tricolored quinoa tossed with roasted local vegetables, pine nuts, and a basil carrot-top pesto.
LITTLE GEMS SALAD
with spring onions, radishes, mint, and sunflower seeds. Topped with a creamy lemon dressing.
PURPLE SPROUTING BROCCOLI
Local organic broccoli high-heat roasted and tossed with garlic, sea salt and lemon oil.
SPRING FARRO
Farro salad with fresh herbs, roasted mushrooms, and crumbled chevre.
ROASTED CARROTS AND SUNCHOKES
Local organic carrots and Jerusalem artichokes roasted with garlic and rosemary, tossed with toasted sesame seeds and white miso butter.
SPRING RISOTTO
Arborio rice with local asparagus, lemon zest, fresh thyme, black pepper, and local triple créme cheese.
DINNER
ROASTED QUAIL+
Roasted stuffed quail with a chocolate pinot noir pan sauce.
RACK OF LAMB**+
Local lamb ribs, marinated with pomegranate molasses and roasted garlic, served with a house-made chermoula sauce.
NW SALMON **+
Served with a lemon spring herb beurre blanc.
*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
