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shaved country ham and herb oil
house vinaigrette, roasted hazelnuts and chevre toast
caesar vinaigrette, aged manchego and rosemary croutons
crater lake blue cheese croutons
buttermilk blue cheese dressing, pumpkin seeds and red onion
seasonal fruit, honeycomb and roasted nuts
baby arugula, oregon blue cheese and walnut aioli
eggplant, red peppers, zucchini, olive tapenade and chevre
six ounce ground chuck, brioche bun, sweet and sour beet pickles
celery - apple remoulade, black grapes & roasted hazelnuts on toasted brioche
olive oil poached tuna, butter lettuce, niscoise olive, and sundried tomato aioli
caramelized onions, grainy mustard aioli and gruyere cheese
manila clams, roasted garlic and tomato
caper remoulade and napa cabbage slaw
baby french beans, roasted hazelnuts and house bacon
see server for today's preparation. served with mixed green salad
mustard braised fingerling potatoes and warm spinach
local wild mushrooms, spinach, tomato and creme fraiche
porcini mushrooms and fontina cheese
seasonal fruit, honeycomb and roasted nuts
caramelized onions and dry sherry
house pancetta and red wine reduction
with fontina cheese and tomato chutney
shaved country ham and herb oil
crater lake blue cheese croutons
house vinaigrette, roasted hazelnuts and chevre toast
caesar vinaigrette, aged manchego and rosemary croutons
buttermilk blue cheese dressing, pumpkin seeds and red onion
baby french beans, roasted hazelnuts and house bacon
six ounce ground chuck, brioche bun, sweet and sour beet pickles
caramelized onions, grainy mustard aioli and gruyere cheese
manila clams, roasted garlic and tomato
caper remoulade and napa cabbage slaw
andoullie corn bread stuffing, creamy chard and braised baby onions
crispy polenta, braised chard and tomato-black olive ragout
warm potato salad, house pancetta and creamy leeks
buttermilk mashed potatoes, seared spinach and roasted nantes carrots
herb-shallot butter, house fries and red wine sauce
pinot noir hazelnut sauce and golden potato puree
see server for today's preparation
local wild mushrooms, spinach, tomato and creme fraiche
tomato saffron broth, roasted red pepper roullie and garlic aioli toast
six ounce filet, lobster bernaise, roasted fingerling potatoes and french beans