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With white cheddar, scallion and crème fraiche.
With green apple and curry spices and apple crème fraiche—served in a demitasse cup.
With chevre on a crostini.
With Yukon gold potato, onions, capers and crème fraiche.
Roasted local butternut squash with Rogue Creamery blue cheese and candied pecans. Served in triangles.
Housemade profiteroles filled with sautéed local Cremini and wild mushrooms, preserved lemons and sliced teleme cheese.
House-smoked salmon mousse served on our pumpkin seed crackers with toasted pumpkin seeds.
PNW beef, grilled and served on a crostini with thinly sliced radish, shaved fennel and caper salad and truffle aioli.
With preserved lemon and dill on a celery root pancake.
Local pork belly roasted till crispy and served with rosemary citrus molasses glaze on a skewer.
With olive oil and fresh herbs.
Seared risotto cake with Parmesan Cheese and locally sourced wild mushrooms.
Moroccan-roasted carrots, local greens, braised celery, lentils, lime yogurt dressing and toasted sunflower seeds. Served with sliced cumin- marinated local chicken breast.
Crispy romaine and julienned cabbages with carrots, sliced almonds, sunflower seeds, cilantro and miso ginger dressing. Served with sesame-marinated local chicken breast and fried
With roasted shallot vinaigrette, dried NW cherries and shaved, oven-roasted butternut squash.
High-heat seared with garlic and a pinch of chili flake.
Squashes and roots, roasted with a buttery glaze until brown, sweet and creamy.
With crispy romaine, housemade dressing, shaved Grana Padano and Brindisi cheeses and housemade croutons.
With endive, baby greens, toasted walnuts, bacon and Dijon vinaigrette.
Local greens with juicy Columbia Gorge Asian pears, candied walnuts and sherry vinaigrette.
With local greens, roasted Hood River apples, toasted pecans and horseradish apple cider vinaigrette.
With bacon and shallots.
Toasted ciabatta with roasted cauliflower, currants, capers, toasted hazelnuts, red onions and red wine vinaigrette.
With dried cranberries, walnuts and herbs.
With local cheddar, cream and herbs.
With tri-color roasted florets and roasted celery root.
Sauteed local chicken breast with lemon, butter, white wine, capers, shallots and parsley.
Locally-made ravioli stuffed with butternut squash and gorgonzola, served with brown butter sage sauce, vermouth-plumped cranberries and shaved Brindisi cheese.
NW turkey breast marinated in herbs and roasted.
Served sliced with Hood River apple and cranberry chutney.
Delicata Squash stuffed with quinoa and roasted vegetables. Served with chimichurri and herb salad.
NW steak tenders, marinated in garlic and herbs, grilled and sliced and served with either Romesco sauce or chipotle cilantro butter.
Tender lamb marinated with garlic and herbs and served with mint almond chutney.
PNW salmon filet with a horseradish crust and served with lemon caper cream.
Local pork loin rolled and stuffed with braised fennel, pork shoulder and herbs, roasted and served sliced with black olive and roasted tomato pan sauce.
*Contains raw egg.
**Beef, lamb, tuna and salmon are cooked to just how we like it!
+Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness