Truffled Almonds – $7
Our take on bar nuts! Toasted almonds tossed with Spanish olive oil, thyme and black truffle salt. (vegan & gluten free)
House Pickles – $10
Pickled spring veggies including beets, carrots, celery, sweet onion, asparagus, cucumber and peppers. (vegan & gluten free)
Deviled Eggs – $10
Four devilish eggs, with smoked bacon lardons, pickled herbs & light dressed greens. (vegetarian possible, gluten free)
Burrata Cheese with Garlic-Saffron Bread – $12
Fresh french bread, infused with garlic and saffron butter and served hot from the oven alongside a baseball-sized ball of fresh Burrata cheese. (vegetarian)
Smoked Trout Rillettes on Toast – $15
Decadent house-smoked trout rillettes with shaved fennel, micro herbs, and summer berry compote. Accompanied by grilled crostini.
Roasted Asparagus & Heirloom Carrots – $14
Crisp Pacific Northwest asparagus marinated then roasted with heirloom rainbow carrots. Topped with a romesco sauce. (vegan, gluten free, romesco sauce contains walnuts)
Shrimp Scampi – $20
Juicy prawns in a bath of garlic, butter, and white wine. Served over baby potatoes with roasted veggies and crostini for sopping!
Pulled Pork Sliders – $14
Three tasty braised Carlton Farms pulled pork sliders with tangy slaw served on sweet Hawaiian rolls.
Meatballs & Gravy – $16
Four delicious homemade beef & pork meatballs, served atop dollops of homemade mashed potatoes & covered with a (you guessed it) homemade mushroom gravy. Savory, wholesome, and perfect for the season. Share this dish or keep it for yourself, but don’t miss out!
Cheese Plate – $18
Two chef-selected cheeses with crostini, nuts & fruit. (vegetarian)
Charcuterie Board – $20
Jamon Serrano, mushroom pate, pickled veggies & crostini. (vegetarian possible, mushroom pate contains walnuts)
Cheese & Charcuterie Platter – $25
A larger, delectable combination of the cheese plate & charcuterie board.
Autumn Caesar Salad – $14
Fresh, crisp romaine lettuce and micro arugula, shaved rainbow carrots and fennel, and succulent white boquerones (Spanish anchovies), topped with our creamy house Caesar dressing and Chef David’s tasty Buffalo croutons.
Chef David’s Hearty Bolognese – $27
Hefty portion of handmade pasta, served covered in a bolognese sauce. The traditional recipe includes beef and pork, or you can order it vegetarian for an earthy mushroom bolognese.
Sirloin Roast – $39
Juicy roast sirloin, braised until tender and served with gorgeous, bright green mashed potatoes that get their extra color (and flavor) from puréed scallions and ALL the garlic. French green beans, purple heirloom carrots, brussels sprouts and padrón peppers on the side, all sauced with an absolutely delicious homemade red wine jus.
Herb-Crusted Albacore Tuna – $36
Local Oregon Albacore tuna, crusted with fresh herbs and rich seasonings. Served atop Beluga lentils, with a sautéed vegetable medley of onions, peppers, celery, and green beans. Brought together by a delicious house-made Cooper Mountain Vineyards Chardonnay sauce.
Dessert Changes Frequently
Ask for the flavor of the day.