An assortment of our favorite olives.

Slow cooked duck leg, served with blue cheese, spicy pecansand a port wine reduction.

Calamari sauteed with tomatoes, capers, garlic, scallions, hot pepper flakes and red wine vinaigrette. Served on a bed of spinach.

Bell and evans chicken livers sauteed with garlic, caramelized onions, tomatoes, balsamic vinegarand olive oil.

Olive tapenade, feta cheese, olive oiland crustini.

Steamed clams with white wine, tasso ham, butterand herbs.

Braised and slow roasted vegetables. Served over greens with romesco sauce.

With taleggio crustini.

Chopped romaine with croutons, spicy pecans, crumbled blue cheese, dried cranberries and roasted garlic dressing.

With pickled onion, tomatoes, farmers cheeseand avocado dressing.

A mixture of baby greens with tomatoes, red onion, sliced applesand red wine vinaigrette.

Barley risotto, braised leeks and pomegranate reduction.

Back by popular demand! Served with mashed potato, vegetable and pan gravy.

Sauteed spinach, basmati rice and lemon caper butter.

Served with potato latkes, stuffed onion and roasted garlic jus.

2 ounce sirloin strip steak prepared in the Oregon club style served with vegetable, mashed potatoes and veal demi glace.

With parsnip puree, shiitake mushroom, spinachand mushroom jus.

With butternut flan and tomato pepper chutney.