R Palate

Basil Arugula Pesto & Balsamic Vinegar

with Angelhair Pasta and White Wine Burre Blane

with Goat Cheese and a Sundried Tomato Cream Sauce

with R Cocktail Sauce

with a Lemon Caper Cream Sauce

with Roasted Oregon Hazelnuts and Oregon Blue Cheese

romaine, herbed house croutons & Parmesan curls, tossed in our eggless house caesar dressing

wild greens, English cucumber, candied hazelnut & blue cheese, tossed in our house balsamic vinaigrette

over Arugula with a lemon Vinaigrette

duck confit, red onion confit, goat cheese & mushrooms

stuffed with poached pear and wrapped in filo

wrapped in bacon, stuffed with roasted hazelnuts & blue cheese, drizzled with honey

All soup made fresh daily

pan seared served over coconut rice and finished in a arugula basil pesto & balsamic tar

goat cheese, spinach & sundried tomato served over coconut rice with a lemon yogurt dill sauce

grilled then topped with a mushroom demi glace & red onion confit, served with roasted garlic whipped potatoes

oregano roasted tomato, garlic whipped potatoes & wilted spinach in a light balsamic vegetable broth

oven baked, served with roasted garlic whipped potatoes and finished with a olive lemon butter sauce

oven seared topped with Oregon blue cheese & a Cabernet Sauvingnon reduction, served over risotto milenaise

Pan seared and finished with a brandied medjool data butter sauce then served with goat cheese risotto