Appetizers
Braised Penn Cove Mussels 14.00
-with Fennel and Grilled Sourdough Toast
Chehalem Inox Chardonnay, Willamette ‘07 12.00
Smokey Portobello Soup 9.00
-with Roasted Shiitakes and Chive Oil
14 Hands Chardonnay, Washington ‘06 8.00
Spinach Salad 9.00
-with Crisp Bacon, Radishes, Hard-cooked Eggs, Pickled Onions, and Mustard Vinaigrette
Belle Vallée Pinot Gris, Oregon ‘06 11.00
Venison Pot Stickers 11.00
-with Tamarind Ponzu
Milbrandt, Riesling, Washington ‘06 10.00
Mixed Greens Salad 10.00
-with Roasted Pear and Champagne Vinaigrette, Black Diamond Cheddar, and Candied Hazelnuts
King Estate Pinot Gris, Oregon ‘07 9.00
A Selection of Artisanal Cheeses 14.00
-Midnight Moon, Quebec Five Year Aged Cheddar, Fourme D’Ambert with Seasonal Garnishes and Walnut Toast
Big Kiona Late Harvest Zinfandel, Red Mountain ‘03 (3-oz pour) 10.00
Entrees
Our signature plate 37.00
Cedar Plank-roasted Wild King Salmon
-with Sourdough Bread Dumpling, Broccolini, and Mulled Red Wine Brown Butter
Sarah Powell Pinot Noir, Rogue Valley ‘05 13.00
Grilled Beef Tenderloin 37.00
-with Roasted Fingerling Potatoes, Sauteed Baby Spinach, Blue Cheese Fritter, and Port Wine Reduction
Dusted Valley Boomtown, Columbia ‘06 11.00
Grilled Buffalo Striploin 46.00
-with Goat Cheese Polenta, Ancho-Cherry Compote, Baby Golden Beets, Asparagus, and Dark Chocolate Red Wine Reduction
Charles Smith The Velvet Devil Merlot, Columbia Valley ‘07 10.00
Butter-poached Wild Boar Tenderloin 35.00
-with Mushroom Bread Pudding, Fava Beans, and Huckleberry Jus
Hogue Reserve Merlot, Columbia ‘05 14.00
Seared Day Boat Scallops 32.00
with Olive Oil Crusted Potatoes, Baby Fennel, Niçoise Olives, Grape Tomatoes, and Corn “Cappuccino”
Barnard Griffin Fumé Blanc, Columbia ‘07 10.00
Pan-seared Free Range Chicken Breast 26.00
-with Farro Wheat, Brussels Sprouts, and Pedro Ximénez Reduction
Waterbrook Mélange Red Blend, Columbia Valley ‘06 9.00
Potato-Chive Pot Stickers 20.00
-with Edamame, Spinach, and Soy Vinaigrette
Rex Hill “Unwooded” Chardonnay, Willamette 11.00
Sides
Sweet Potatoe Hazelnut Gratin 4.00
Truffle Fries 4.00
Chef's Seasonal Vegetable 4.00
Tillamook Cheddar Macaroni and Cheese with Maytag Crust 4.00
Wild Mushroom Risotto 5.00