A classic done our way.

Fries with cheddar cheese, duck confit and duck demi.

Served with fennel, chorizo and white wine.

Lightly breaded and fried fresh goat cheese with onion marmalade.

Lightly breaded and fried risotto balls stuffed with Parmigiano-Reggiano and served with marinara.

Sliced tomato drizzled with a balsamic vinegar reduction and served with herb vinaigrette tossed spinach.

Organic mixed greens with your choice of dressing.

Whole leaf romaine with radicchio, toasted bread crumbs, Parmigiano-Reggiano and duck egg Caesar dressing.

Warm fresh chevre over organic mixed greens tossed in beet-balsamic vinaigrette with pickled beets.

Served chilled with celery, fennel, red bell pepper and lemon aioli over mixed greens topped with golden raisins and crushed almonds.

Saffron quinoa with garbanzo beans, red pepper and seasonal vegetables tossed in sun-dried tomato vinaigrette served over organic mixed greens.

The house salad with a cup of soup and a bit of bread.

Baby romaine with radicchio in duck egg caesar dressing topped with Parmesan and garlic croutons.

Housemade lamb terrine with romaine, tzatziki and feta served on grilled flat bread.

Grilled chicken breast topped with black forest ham, Swiss cheese and sauteed mushrooms served on a rye roll with house mustard.

Knee-deep farms beef patty with whipped herb chevre, pickled onion, field greens and house mustard on a reality kitchens kaiser roll.

Served with pickled fennel, field greens and herb aioli on a reality kitchens kaiser roll.

Spicy Portuguese braised pork shoulder with pickled peppers and field greens on grilled flatbread.

Braised shredded chicken with bib lettuce, onion, barbecue sauceand mayonnaise on a reality kitchen ciabatta.

Marinated Portobello mushroom cap with Napa cabbage slaw and barbecue sauce on a reality kitchen Kaiser roll.

Lava lake lamb shoulder braised with onion, carrot, white wine and herbs de Provence, served with m'hamsa couscous and roasted vegetables.

Orange-apricot glazed leg and thigh with parsnip puree and roasted vegetables.

Served over root vegetable stew and polenta cakes with roasted vegetables.

Savory braised black-eyed peas over creamy polenta topped with sauteed mushrooms and Parmesan, served with roasted vegetables.

Cattail creek boneless lamb shoulder braised with red wine, kalamata olives, red bell pepper and oregano, served with roasted new potatoes, fetaand roasted vegetables.

A classic done our way.

Fries with cheese curds, duck confit and duck demi.

Lightly breaded and fried risotto balls stuffed with Parmigiano-Reggiano and served with marinara.

Served with Cajun aioli and citrus salad.

Served with fennel, chorizo and white wine.

Served with a small salad.

Lightly breaded and fried fresh goat cheese with onion marmalade.

Served with sambal-garlic oil and a sunny-side up duck egg.

Fresh Northwest mussels sauteed in tomato, onion, raisin, white wine-caper sauce.

Sliced tomato drizzled with a balsamic vinegar reduction and served with herb vinaigrette tossed spinach.

Carlton farms pork short ribs spice rubbed, slow roasted and served with huckleberry Barbeque sauce and slaw.

Organic mixed greens with your choice of dressing.

Whole leaf romaine with radicchio, toasted bread crumbs, Parmigiano-Reggiano and duck egg Caesar dressing.

Warm fresh chevre over organic mixed greens tossed in beet-balsamic vinaigrette with pickled beets.

Saffron quinoa with garbanzo beans and seasonal vegetables tossed in sun-dried tomato vinaigrette served over organic mixed greens.

Baby romaine lettuce with radicchio, Parmesan, duck egg caesar dressing and garlic croutons.

Oregon albacore tuna seared medium-rare, sliced and served chilled over mixed greens tossed in green onion-parsley vinaigrette and garnished with cherry tomatoes and kalamata olives.

Pan-seared medium rare, served with cherry-thyme gastrique, black-eyed peas and roasted vegetables.

Carlton farms tenderloin seared medium-rare, served with sauce soubise, mashed sweet potatoes and roasted vegetables.

Anderson ranches lamb served medium-rare with lamb demi-glace, minted m'hamsa couscous and roasted vegetables.

French cut chicken breast braised with Savoy cabbage, Dijon mustard, white wine vinegar and tarragon served with orzo and roasted vegetables.

Rain shadow el rancho bison grilled and served with chef's butter, duck fat-smashed potatoes and roasted vegetables.

R&R ranch prime beef topped with mushroom demi-glace and served with roasted pearl potatoes and roasted vegetables.

Chard, kale, mushrooms, chevre and fresh pasta rolled and poached in roasted vegetable stock, served with tomato marinara and roasted vegetables.

Carlton farms double cut pork chop grilled medium-rare, served with chimichurri and corn-lima bean succotash.

Bone-in chicken leg and thigh braised in red wine with carrots, shallots, onionand garlic over riccia noodles, served with roasted vegetables.

Phoenix farms duck pan-seared medium rare, served with diablo sauce, white bean-tomato-arugula ragout and roasted vegetables.

Carlton farms pork shoulder braised with sumac, turmeric, saffronand onion, served with smashed sweet potatoes and roasted vegetables.

Fresh pasta layered with zucchini, eggplant, caramelized onions, heirloom tomatoes, turnips, basil tipsand oregano, topped with Gruyere and served with piquillo pepper coulis.