SUPPER IS SERVED
Addicted to Nuts
Might as well face it, we’re addicted to nuts. A mix of pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard & orange bitters, then coated with chef’s secret mix of herbs & spices. (We could tell you, but then we’d have to kill you. And we’re too pretty for prison.)
House made! Pickled veggies change all the time, but include beets, carrots, celery, sweet onion, asparagus, cucumber, cauliflower, green beans, & peppers. (Vegan and GF)
Seasonal Burrata Board
Enjoy a ball of creamy burrata cheese served with house-made olive tapenade. We make ours with chopped green and black olives blended with capers, garlic, lemon zest and fresh thyme. Seasoned and garnished with extra virgin olive oil, fresh arugula and roasted red pepper. Served alongside a personal sized loaf of warm bread. (Vegetarian)
Eggs on Eggs
Four creamy deviled eggs topped with diced chives and caviar for perfect little celebratory bursts of salt. Cheers! (Vegetarian option available)
Arugula & Fennel Salad
Beautiful shaved fennel tossed with arugula, shaved apple, fresh pomegranate seeds, & toasted walnuts. Served with our house Champagne Vinaigrette. (Vegan & GF)
A melange of iceberg lettuce, baby spinach and radicchio, chopped and tossed with blue cheese crumbles, chopped pear, red onion, crispy bacon, dried cranberries, and toasted pumpkin seeds in our house Maple Vinaigrette. (GF, veg-possible)
Cheddar Ale Soup
Delicious, homey, and comforting. Beer cheese soup is a classic Midwestern staple and ours is SO good, with Tillamook cheddar and rich ale. Served with crunched up pretzels for garnish. (Vegetarian)
Devils on Horseback
Sweet dates stuffed with tangy gorgonzola cheese, then wrapped in savory prosciutto and baked ‘til toasty and crisp. Served over a swoop of Dijon mustard and sprinkled with micro greens. (GF)
Shrimp Scampi Skillet
Peeled shrimp sautéed with roasted garlic cloves, tomato, white wine, butter, a pinch of zesty Aleppo pepper, and fresh oregano. Served in an individual cast iron skillet with grilled crostini to sop up all the garlicky, buttery, wine-y goodness.
Linguine with Pancetta & Clams
Welcome to Flavor Town, USA! Al dente linguine noodles are tossed with clams and bits of savory pancetta, then coated in our house White Clam Sauce – garlic, crushed red pepper, fresh-squeezed lemon juice, oregano, and extra virgin olive oil. Garnished with house-made garlic breadcrumbs for crunch, and parsley oil for vibrancy. Pro-tip: Add a loaf of garlic bread to sop up the sauce at the end!
Pan-Roasted Sockeye Salmon
A gorgeous filet of sockeye salmon, pan-roasted, stacked & served over buttery roasted fingerling potatoes, warm wilted spinach, and blistered tomatoes for the perfect dose of acid. Topped with a few poached shrimp and smothered in Chef Michael’s absolutely magical brown butter hollandaise sauce. (GF)
Chicken Stroganoff with Wild Mushrooms
Holy cats is this homemade classic tasty. Chef Michael’s stroganoff is made with savory chicken instead of beef, and includes wild mushrooms and caramelized onions smothered in a creamy sauce, spiked with a bit of white vermouth. Served tossed with egg noodles and baby spinach.
Apricot Glazed Pork Tenderloin with Polenta and Asparagus
A beautiful juicy pork loin, sous vide ‘til moist and tender, then grilled to perfection. Served sliced over white cheddar & herb polenta, with crisp spears of grilled spring asparagus. It’s covered with an incredible apricot glaze that’s sweet and tangy with a bit of umami, and sprinkled with toasted Oregon hazelnuts. (GF)
Filet Mignon with Mashed Potatoes and Green Peppercorn Sauce
Guests consistently tell us this is the best steak they’ve ever had, and we are inclined to agree! Enjoy an absolutely beautiful hand-cut 7 oz filet mignon, grilled exactly to your preference. It’s served over a bed of buttery, creamy mashed potatoes alongside roasted broccolini. Drizzled on top is our incredible rich & savory green peppercorn sauce…might be the tastiest part of the dish! (GF)
We always have at least two home-baked desserts on the menu, and they change all the time. Give us a call to find out what we’ll have tonight!