Lunch Menu:

SOUP:

Roasted Oregon Mushrooms, Onion, Celery, Mustard, White Wine. 7*

CRUDITES:

Radishes, Smoke, Sea Salt, Nitrogen-Charged Butter.           5*

 Edamame Pate, Roasted Shiitaki, Chile-Cured Bok Choy, Carrot, Daikon, Rice Crisp.  11*

SALADS:

Green Salad, Carrot, House Dressing.  7*                  

Spinach, Fried Onion, Roasted Carrot, Chevre, Almond, Champagne Vinaigrette. 11*

Roasted Sunchoke, Red Pepper, Golden Flax, Onion, Parsley Vinaigrette, Spring Greens,  11*

SANDWICHES : served w/ greens, house vinaigrette.

*any of our sandwiches can be made gluten-free.

B.L.T: House-Cured Bacon, Lettuce, Sundried Tomato, Mayo, Rustic Loaf. 10

Chicken Salad, Celery, Mayo, Parmesan, Artisan Bread. 10

Ham and Brie, Onion Jam, Artisan Bread. 10 

Steak Burger, Potato Bun, Lettuce, Tomato, Onion, Mayo. 12

Pork, Green Garlic, Mousse, Roasted Beets, Pickled Egg, Spring Greens, Rye. 12*

Baked Cheese, Tomato Jam, Basil, Aged Balsamic, Artisan Bread. 11

ENTRÉE:

Spinach, Kale, Sundried Tomato, White Bean, Brown Rice Pasta, Parsley, Lemon. 13*

Halibut Fish and Chips, Pickled Cabbage, Olive Tartar Sauce. 17*

SWEETS:

Chocolate Lava Cake, Caramel, Ice Cream, Berry Compote, Sugar.  9*

 Chocolate Fudge, Strawberry Cake, Banana Pudding. 9*

*gluten free

20% for parties of 6 or more     

Chef Patrick Lee Warner

SORRY, BUT NO SPLIT CHECKS.

Dinner Menu:

SOUP:

Roasted Oregon Mushrooms, Onion, Celery, Mustard, White Wine. 7*

CRUDITES:

Radishes, Smoke, Sea Salt, Nitrogen-Charged Butter.                       5*

 Edamame Pate, Roasted Shiitaki, Chile Cured Bok Choy, Carrot, Daikon, Rice Crisp.  11*

CHARCUTERIE:

Pork, Green Garlic, Mousse, Roasted Beets, Pickled Egg, Spring Greens, Rye Crisps. 13*

SALADS:

Spinach, Fried Onion, Roasted Carrot, Chevre, Almond, Champagne Vinaigrette. 11*

 Roasted Sunchoke, Red Pepper, Golden Flax, Onion, Parsley Vinaigrette, Spring Greens,  11*

APPETIZERS:

Shrimp, Corn Masa, Avocado, Cilantro, Onion, Garlic, Lime, Cumin, Dried Chiles.  13*

Ricotta Doughnuts, Sundried Tomato Jam, Basil, Aged Balsamic.  11*

FISH:

Roasted Halibut, Red Lentil, Spiced Yam, Lemon, Green Onion, Cucumber, Mint, Yogurt.   29*

Snapper, Preserved Lemon, Chive, Almond Quinoa, Brown Butter, Lemon, Broccolini. 23*

MEAT:

Chicken, Mushroom, Shallot, Garlic, Tarragon, Lemon, Cream, Wild Rice, Asparagus.  25*

Beef Tenderloin, Potato, Red Wine Sauce, Sauteed Spring Vegetables. 29*

VEGETABLE:

Spinach, Kale, Sundried Tomato, White Beans, Brown Rice Pasta, Parsley, Lemon. 17*

Fava Bean Crepe, Eggplant, Red Pepper,  Onion, Tomato, Curry, Lentils, Cucumber, Yogurt. 19*

CHEESE:

Cotswold Cheese, Salt and pepper Almonds, Mixed Olives, Rye Toast, Onion Jam. 11*

SWEETS:

Chocolate Lava Cake, Caramel, Ice Cream, Berry Compote, Sugar.  9*

 Chocolate Fudge, Strawberry Cake, Banana Pudding. 9*                                               

* gluten free

20% for parties of 6 or more    Chef Patrick Lee Warner             

 SORRY, BUT NO SPLIT CHECKS.