No cuisines specified
French escargot baked in garlic-shallot butter.
Burrata is a ball of fresh mozzarella filled with shreds of mozzarella soaked in cream. Serving our roasted beets and burrata with wild arugula, toasted pistachios and balsamic reduction.
An award winning recipe.
Fried eggplant drizzled in local honey, garnished with rosemary and served with a small arugula salad.
Five grilled jumbo prawns, chickpea fries, romesco sauce.
Whole leaf romaine, house-made caesar dressing, warm parmesan frico.
Organic greens tossed with a tangy champagne-pear vinaigrette dressing and garnished with bleu cheese crumbles, hazelnuts, and dried cranberries.
Fresh puget sound mussels steamed fisherman-style with carlton farms dry-aged bacon,white wine, shallots and parsley.
Organic baby kale, mint and sliced almonds are tossed with a thai-style spicy peanut dressing.
Romaine heart grilled, then served with a champagne-pear vinaigrette, radishes, brown butter croutons, and minced hard boiled egg.
Fresh gnocchi with creamy sun-dried tomato pesto sauce topped with with a blend of asiago and pecorino romano cheese and toasted pinenuts
Russet and sweet potatoes are slowly baked with gruyere cheese, cream and garlic.
These chickpea fries are a staple of nicoise cuisine.
Our traditional ragu alla? bolognese served slider-style.
Calamari dusted with flour and deep fried.
Prepared to specifications. Topped with gorgonzola butter and crispy onion rings. Served with roasted garlic mashed potatoes, and fresh vegetables.
Brown sugar cured and lightly alder cold-smoked king salmon served hot on top of buckwheat japanese soba noodles in a soy-mushroom-sesame broth with fresh shiitake mushrooms.
Pan seared seven-ounce filet of premium angus beef. Served with a classic brandy & green peppercorn sauce and mashed potatoes.
A changing variety of fresh seafood including clams, prawns, calamari and mussels with pasta in a tomato, wine, and fresh basil sauce.
Jaeger schnitzel is german? comfort food. Accompany our chairman's reserve pork loin schnitzel with traditional braised red cabbage, potato pancake, and a rich mushroom sauce.
All-natural pork from oregon's cascade farms in the willamette valley slow-braised in red wine. Served atop creamy-style sun dried tomato polenta with gremolada and natural sauce.
Perfect any time of year. Served on fresh pappardelle pasta.
Served over meyer lemon-chanterelle mushroon risotto topped with a caper, sun-dried tomato basil butter
Roasted and served with a red wine jus, fresh vegetables and mashed potatoes
Grilled then served with creamy polenta and shiitake mushroom hunter sauce.
Tender and tasty bacon wrapped veal cutlet stuffed with house made sausage, lamb sweet breads and dried apricots, pan seared then finished in the oven served with a madera sauce, mashed potatoes and fresh vegetables.
Menu for Tim Garling's Jackalope Grill provided by Allmenus.com
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