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220 Molalla Ave Oregon City, OR 97045
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with brandy and sherry and finished with a cream sauce
charbroiled, then sauteed with butter and garlic, and flambed with madeira
sauteed in lemon, butter and garlic and flambed with white wine
marinated in garlic, fennel, saffron and white wine, served with saffron aioli
of the evening
a pale pink cream sauce with a hint of crushed fresh tomato
with gorgonzola walnut cream sauce
just try them!
with saffron aioli
with white wine cream sauce
with white wine and served with house made tartar sauce
add to any salad above:
mixed baby lettuces tossed with blue cheese crumbles and house vinaigrette
our version on an old classic
same as the blue cheese salad with toasted hazelnuts and slices of fresh pear
romaine and baby lettuces, parmesan cheese, balsamic - garlic vinaigrette and roasted croutons
mixed baby lettuces, orange segments, toasted almonds and our passion fruit vinaigrette
with bay shrimp salad
served with chef's choice of side dishes add to any steak sauteed mushroom trio
flambed with Jack Daniels and finished with demi - glace
julienne of filet mignon, caramelized onions and mushrooms, flambed with sherry and finished with cream sauce
topped with cambazola cheese, flambed with madeira and finished with a mushroom demi - glace
grilled to perfection and garnished with herb butter New York steak 16oz, crimini shiitake and button mushrooms flambed with madeira $3.00
pan - seared with peppercorns and flambed with brandy then finished with a cream sauce
served with chef's choice of side dishes
finished with saffron butter
with lemon - thyme and marjoram beuree blanc flambed with white wine
Pan seared with cajun spices
marinated in garlic, fennel, saffron and white, served with saffron aioli
prawns and dungeness crab, flambed with sherry, finished with a cream sauce
Large sea scallops lighted dusted with flour and dipped in beaten egg, sauteed in butter then flambed with white wine and lemon juice
pounded thin, seasoned with garlic and Italian herbs then charbroiled
sauteed with mushrooms, flambed with marsala and finished with demi - glace
boneless breast filled with huntsman cheese, flambed with madeira and finished with demi - glace
fresh veggies and potatoes cheese - filled ravioli with:
marinara sauce
walnut cream sauce
