Bistro Maison

Warm frisee, bacon, rogue river blue cheese and croutons. Topped with a soft poached egg.

Roasted red beets, tomatoes, endives, goat cheese and walnuts. Dijon mustard vinaigrette.

Shails baked with parsley, pernod and dill butter. Homemade croissant pastry crust.

Assortment of cheese, homemade rillettes, saucisson and pate with french cornichons, dijon mustard and baguette.

Marsellaise fish soup with croutons, swiss cheese and rouille

Local mushrooms sauteed in cognac and mushroom stock reduction

Served half shell with champagne and shallot mignonette or we can poached them in parsley, dill and pernod butter topped with croissant pastry.

Weppler farm salad greens, raspberry and walnut oil vinaigrette to add rogue. Blue cheese, fresh fruit, local hazelnuts and walnuts $1.00

Local boston bibb lettuce, shaved parmesan, marinated white anchovies, local roasted sweet beets and tarragon soft poached egg.

Chef's Homemade Pate or rillettes, cornichons and sweet shallot confit

Classic french onion soup with swiss emmethaler and gruyere cheese. Made with vegetabl, red and white onion stock

Gluten and dairy free soup made each

Buffala mozzarella, roasted red pepper, tomatoes and red beets, salad of chick peas, butter beans and potatoes, white anchovies marinated in olive oil or french cured ham.

Gluten and dairy free puree. Vegetable stock base roasted chestnut, fall squash and chanterelle mushroom

Red alder farm pepper greens, cucumbers, carrrot roasted beets, bacon and tarragon soft poached egg, carrot ginger vinaigrette

Munoz farms sweet peppers, warm burrata cheese, fresh basil, cilantro puree and lemon olive oil

Homemade dill cured wild salmon gravlax and creme fraiche. Caper and red onion

Peaches, caramelized apples, shallots with gruyere cheese roasted roma tomatoes with basil and greens.

Sauteed chanterelles, chanterelle mushroom stock reduction, mashed parsnip and potato puree, sauteed vegetables.

Sauteed chanterelles, chanterelle mushroom stock reduction, mashed parsnip and potato puree, sauteed vegetables.

Served with jumbo gulf shrimp

Saute of local pears, reduction of veal stock, cognac and stone fruits, mashed parsnip and potato puree with braised red cabbage with fennel seeds

Red wine shallot and green pepperconr sauces, french fires, salad and sauteed spinach

Chicken, potatoes, wild mushrooms, onions and carrots in a rich pinot noir sauce

Hanger steak, shallot pinot noir reduction

Duck breast and leg braised for 6 hours, potted and crisped orange cognac sauce.

Boat caught wild chinook salmon with french green lentils and pommery mustard crust, dijon mustard and cognac reduction

Seared rib eye steak with crushed green peppercorn sauce

Homemade pasta stuffed with roasted butternut squash and ricotta cheese. Brown butter sauce with saute farmer market vegetables

Sirloin of angus beef ground to order and served raw with onion, capers and parsley.

Slowly braised stew of duck confit, lamb, garlic sausage and white beans. Lightly topped with a golden breadcrumb crust. Served with a green salad, dijon mustard vinagrette.

Sauteed garlic and oil with a touch of pernod and cream

Rosemary, fennel, tomato, roasted garlic and parsley

Oven rosted tomatoes, roasted garlic and harissa

Coconut milk, red curry, basil and fresh mint

Liquar and green apple vodka pear juice and elderflower water

Elderflower liquor, orange vodka, grapefruit jice, bitters and lychee

Liquar, vodka and juice are enhanced by cranberry bitters and poached cherries

Creme de violet liquor, blueberry vodka and violet syrup, lavender bitters and lemon.

Homemade lemoncello and lemonade, citrus vodka, fresh squeezed lemon juice

Poached peaches in orange blassan water, peach brandy, vodka and peach bitters.

French fries with homemade saffron aioli

Sauteed spinach with sweet garlic and oil

Mashed potatoes blended with root vegetables, hint of curry, cream and butter.

Dijon mustard vinigrette.

Gruyere, emmenthaler and white tilamook cheddar. Served with french bread. Add tomatoes, apples, pears, ham, potatoes, roasted beets, cornichons $2.00. Add an additional shot of clear creek kirshwasser $7.00

Emmenthaler, gruyere, white tillamook cheddar, oregon white truffle oil and truffle butter. Served with all local ham, apples, cornichons and bread $26.00

Warm caramelized apple tart served upside down, homemade whipped cream pommeau de normandy $5.00.

Freshly ground regular and decaffeinated coffee

Freshly brewed regular and decaffeinated coffee