grilled romaine hearts hot bacon, penazul blue dressed sweet fig vinegar

Field greens-tomato red wine vinaigrette-bleu cheese pumpkin seeds

ask your server about chef's daily creation

two ounce serving of duck foie gras toast-accompaniments

house made confit duck rillette chef's choice artisanal cheese-olives dijon-pickled treats

panko encrusted-fresh tomato dungeness crab-chive oil-corn relish chipotle orange vinaigrette

black cod-marsala braised-blue cheese-butter black lentils-butternut squash, bottle suggestion: trimbach riesling

cream poached monk fish-wild lobster mushrooms-herbs red potato-brussels sprouts bottle suggestion: cedergreen dry chenin blanc

pan seared-pumpkin risotto tender broccoli-pomegranate molases bottle suggestion : r. stuart rose d'or sparkling

Emanthal, parmesan cream-dungeness crab mushrooms-pasta bottle suggestion: terra blanca roussane

fresh salmon-lemon pepper fettuccini-heirloom tomato artichoke-onion-argula-parmesan this dish can be made as a vegetarian option, also. bottle suggestion: green point chardonnay

Seared mid rare beef-foragers blend of mushrooms yakima vegetables-mashed bottle suggestion: la jota cabernet sauvignon

tuaca cream-pears-red potato-zucchini bottle suggestion: robert karl merlot

grilled to order-rogue river blue cheese butter yakima vegetables-yukon gold potatoes bottle suggestion: kiona reserve cabernet sauvignon

rosemary sea salt rubbed-green peppercorn demi glace rosemary, corn and rye stuffing-yakima squash blend bottle suggestion: chateau redortier beaumes-de-venise