TWICE-BAKED CREAMER POTATOES
With white cheddar, scallion and crème fraiche.
BUTTERNUT SQUASH BISQUE
With green apple and curry spices and apple crème fraiche—served in a demitasse cup.
CALMYRNA FIG AND KALAMATA OLIVE TAPENADE
With chevre on a crostini.
HOUSE-SMOKED NW SALMON PIZZETTA **+
With Yukon gold potato, onions, capers and crème fraiche.
BUTTERNUT SQUASH TART
Roasted local butternut squash with Rogue Creamery blue cheese and candied pecans. Served in triangles.
MUSHROOM, LEMON AND TELEME PROFITEROLE
Housemade profiteroles filled with sautéed local Cremini and wild mushrooms, preserved lemons and sliced teleme cheese.
House-smoked salmon mousse served on our pumpkin seed crackers with toasted pumpkin seeds.
SEARED BEEF WITH TRUFFLE ***+
PNW beef, grilled and served on a crostini with thinly sliced radish, shaved fennel and caper salad and truffle aioli.
DUNGENESS CRAB SALAD
With preserved lemon and dill on a celery root pancake.
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
With olive oil and fresh herbs.
WILD MUSHROOM CAKES
Seared risotto cake with Parmesan Cheese and locally sourced wild mushrooms.
Moroccan-roasted carrots, local greens, braised celery, lentils, lime yogurt dressing and toasted sunflower seeds. Served with sliced cumin- marinated local chicken breast.
Crispy romaine and julienned cabbages with carrots, sliced almonds, sunflower seeds, cilantro and miso ginger dressing. Served with sesame-marinated local chicken breast and fried
LOCAL SALAD GREENS
With roasted shallot vinaigrette, dried NW cherries and shaved, oven-roasted butternut squash.
PAN-SEARED LOCAL BROCCOLI
High-heat seared with garlic and a pinch of chili flake.
ROSEMARY AND MAPLE-GLAZED WINTER VEGETABLES
Squashes and roots, roasted with a buttery glaze until brown, sweet and creamy.
With crispy romaine, housemade dressing, shaved Grana Padano and Brindisi cheeses and housemade croutons.
With endive, baby greens, toasted walnuts, bacon and Dijon vinaigrette.
GREENS AND PEARS
Local greens with juicy Columbia Gorge Asian pears, candied walnuts and sherry vinaigrette.
ROASTED DELICATA SQUASH AND BLUE CHEESE SALAD
With local greens, roasted Hood River apples, toasted pecans and horseradish apple cider vinaigrette.
BALSAMIC-GLAZED BRUSSELS SPROUTS
With bacon and shallots.
YUKON GOLD POTATO AND ROASTED GARLIC GALLETTE
CAULIFLOWER PANZANELLA SALAD
Toasted ciabatta with roasted cauliflower, currants, capers, toasted hazelnuts, red onions and red wine vinaigrette.
PILAF OF LUNDBERG FARMS WILD RICE
With dried cranberries, walnuts and herbs.
CELERY ROOT GRATIN
With local cheddar, cream and herbs.
TRUFFLED CAULIFLOWER PUREE
With tri-color roasted florets and roasted celery root.
Sauteed local chicken breast with lemon, butter, white wine, capers, shallots and parsley.
BUTTERNUT SQUASH RAVIOLI
Locally-made ravioli stuffed with butternut squash and gorgonzola, served with brown butter sage sauce, vermouth-plumped cranberries and shaved Brindisi cheese.
SAGE-ROASTED TURKEY BREAST
NW turkey breast marinated in herbs and roasted. Served sliced with Hood River apple and cranberry chutney.
STUFFED DELICATA SQUASH
Delicata Squash stuffed with quinoa and roasted vegetables. Served with chimichurri and herb salad.
LAMB SIRLOIN **+
Tender lamb marinated with garlic and herbs and served with mint almond chutney.
HORSERADISH-CRUSTED NW SALMON **+
PNW salmon filet with a horseradish crust and served with lemon caper cream.
FENNEL-STUFFED PORK ROAST
Local pork loin rolled and stuffed with braised fennel, pork shoulder and herbs, roasted and served sliced with black olive and roasted tomato pan sauce.
*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