Grilled Spanish octopus leg served with spicy tomato caper sauce.

Sausage and beef stuffed sweet peppers with tuscan sauce.

Sliced prosciutto, speck, capocollo. Served with duck fat.

Melons wrapped with prosciutto, topped with feta cheese, mint and balsamic glaze.

Variety of local and international cheeses, served with apple, pear and housemade fig chutney.

Avocado stuffed with quinoa and pancetta, topped with fresh dungeness crab meat and garlic wasabi aioli.

Tenderized beef tenderloin over duck fat mustard with capers, Parmesan and arugula.

Served with kale, mixed greens and raspberry vinaigrette.

Roasted tomato, burrata cheese, basil and balsamic glaze.

Calamari and prawns wrapped with pancetta served with a creamy lemon sauce.

Split bone marrow served with parsley salad and crostini.

Spring greens and pear with candied pecans topped with goat cheese.

Spinach tossed in lemon vinaigrette topped with roasted beets and feta cheese.

Romaine greens, cucumber and tomatoes topped with shaved Parmesan. Please choose between creamy horseradish dressing or aged balsamic vinaigrette.

Anderson farm rack of lamb served with mint chimichurri demi sauce.

Duck breast served with Oregon marionberry and duck fat sauce.

Anderson farm tenderloin served with shiitake mushrooms, bordelaise sauce and topped with smoked Gouda cheese.

Prosciutto and pancetta served over fresh bucatini pasta, topped with fresh duck egg.

Diver scallops, prawns, cooked with creamy seafood sauce and fresh fettuccini pasta.

Milk fed veal cutlets stuffed with spinach, sage, prosciutto, served over neapolitan sauce.

Wild salmon topped with pink grapefruit, coriander and star anise compote.

New York steak served over arugula greens, topped with local blue cheese.