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Menus Dinner First Courses & Share Plates Soup of the Day 7.50 Seasonal Oysters on the Half Shell half or full dozen served with classic mignonette 14.00/22.00 Oregon Crab Cake watercress, citrus, radish 15.00 Cascade Beef Tenderloin Tartare cognac, capers, cornichon, brioche toast 12.00 Seared Foie Gras rhubarb puree, toasted gingerbread, vanilla fleur de sel 19.00 Crispy Veal Sweetbreads caramelized onion soubise, grilled ramps, smoked sea salt 14.00 Charcuterie Plate Patrick's bacon wrapped rabbit pate, salumi gentile, proscuitto, house-made pickles 11.00 Maine Lobster Risotto carnaroli rice, tarragon, lobster broth, goat cheese butter 16.00 Warm Beet Tart herbed goat cheese, frisee, toasted pistachio 11.00 Salad Lamb Tenderloin Salad minted quinoa, cucumber yogurt 12.00 White and Green Asparagus Salad pickled shimeji mushrooms, parmigiano reggiano, cold poached duck egg, 20 year balsamic vinegar 10.00 Baby Oak Leaf Salad aged sherry vinegar, shaved ros ombra, radish, boqueronnes 8.00 Butter Lettuce Salad chevre mousse, hazelnuts, fines herbes, green goddess dressing 8.00
Entrees Roasted Black Cod cider braised beets, sauce suedoise, apple-frisee salad 25.00 Alaskan Halibut English peas, Yukon Gold potato gnocchi, parsley, citrus emulsion 28.00 Seared Hawaiian Big Eye Tuna asparagus, pearl onions, basil puree, shaved radish 29.00 Bacon Wrapped Rabbit Saddle braised artichokes, baby carrots, marjoram jus 26.00 Shortrib ‘Pot au Feu' red wine reduction, potato puree, lardons, horseradish cream 25.00 Prime Cascade Rib Eye confit fingerling potatoes, spring onions, foie gras veal jus 41.00 Lamb “Provencal” grilled loin and braised shoulder of Cattail Creek Farms lamb, seared fingerlings, black olive puree, glazed root vegetables, lamb jus 29.00 Caramelized Cauliflower Tortellini cauliflower cream, black truffles and Meyer lemon 22.00 Roasted Spring Chicken crisp rillette, nettle puree, fava beans, piopini mushrooms, madiera jus 23.00
Patrick Schultz Chef de Cuisine Jake Martin Sous Chef An additional 18% service charge will be added to all parties of 6 or more Dessert Menu
Molten Chocolate Cake earl grey ganache, blood orange ice cream bon bons 8.00
Gianduja Pot de Creme with cinnamon and hazelnut sugar dusted donut holes 8.00
Crème Fraiche Vanilla Bean Pannacotta macerated strawberries, basil syrup, pistachios 8.00
Crepaze crepes layered with Grand Marnier pastry cream. citrus salad, mint granita. 8.00
Daily House Made Sorbets and Ice Creams 5.00
Dan Swinmurn Pastry Chef
Spring Cheese Menu Cantal A.O.C. Auvergne , France ; pasteurized cow's milk Roquefort Gabriel, Coulet , France ; raw sheep's milk blue Le Chevrot Poitou , France ; natural rind goat's milk
Pecorino Toscano Stagianato D.O.P. Tuscany , Italy ; pasteurized sheep's milk
Piedmontese Robiola Piedmont , Italy ; pasteurized cow's, sheep's and goat milk Winnemere Greensboro , Vermont ; spruce wrapped, lambic washed rind, raw cow's milk Bayley Hazen Blue Greensboro , Vermont ; raw cow's milk blue 6.00/oz. sample of four 18.00 BAR MENU
Available all night, seven nights a week beginning at 3pm Monday through Friday and at 5:30 on Saturdays and Sundays. Soup of the Day 7.50 Pomegranate Glazed Pork Ribs 4/8.00 or 8/16 Butter Lettuce Salad chevre mousse, hazelnuts, fines herbes, green goddess dressing 8.00 Charcuterie Plate Patrick's bacon wrapped rabbit pate, salumi gentile, speck ham and house-made pickles 11.00 Cascade Beef Tenderloin Tartare cognac, capers, cornichon, brioche toast 12.00 Oregon Crab Cake watercress, citrus, radish 15.00 Marinated Olives with warm marcona almonds 5.00 Open-Face House Ground Burger fried sour dough, sweet onions, thick cut bacon, gruyere 13 Add hand cut fries 3.00 Steamed Blue Point Mussels calabrese sausage, garlic confit, croutons 14.00 Imported Artisan Cheese Plate 9.00 Caramelized Cauliflower Tortellini cauliflower cream, black truffles and Meyer lemon 12.00/19.00 Petite Croque Madame pain levain, ham, gruyere, fried duck egg, chicory salad 10.00
*H A P P Y H O U R M E N U* ALL ITEMS $3 OFF AND $1 Oysters (3 oyster minimum) 3 - 6pm Monday - Friday *available with the purchase of the cocktail of your choice
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