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Moroccan-roasted carrots, local greens, braised celery, lentils, lime yogurt dressing and toasted sunflower seeds. Served with sliced cumin- marinated local chicken breast.
Spinach and local greens with housemade paneer, spiced tomato vinaigrette, curried cashews, roasted chickpeas and sliced grapes. Served with curry-crusted sliced local chicken brea
Local greens with local apples, white beans, candied walnuts, crispy celery, raisins and creamy herb dressing. Served with herb-marinated grilled local chicken breast.
Local greens, kale and spinach with edamame, green lentils, green garbanzos and toasted local pumpkin seeds. Served with the classic dressing made with herbs, anchovies and mayo an
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.
Kale, mustards, chard, and collards with olive oil, lemon and garlic.
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 olive oil and toasted caraway.
Local potatoes roasted with olive oil, garlic and rosemary.
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 brown butter and coriander.
With turmeric and garlic.
With local greens, roasted Hood River apples, toasted pecans and horseradish apple cider vinaigrette.
With bacon and shallots.
A baked version of the original—a little different, but very delicious. With fontina cheese and sage.
Buttery brioche cubes soaked with custard and baked with parmesan, pancetta and sage.
Toasted ciabatta with roasted cauliflower, currants, capers, toasted hazelnuts, red onions and red wine vinaigrette.
With dried cranberries, walnuts and herbs.
Seared cake with Brindisi cheese, carrots, onions, celery and herbs.
Red potatoes with black truffle and parmesan filling.
With local cheddar, cream and herbs.
With tri-color roasted florets and roasted celery root.
With white cheddar, scallion and crème fraiche.
With feta tomato aioli served in a cone.
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.
Local chicken breast pounded thin and rolled with prosciutto, fontina and fried sage. Sliced and served on a skewer with fried sage aioli and seasonal fruit chutney.
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.
Local blue cheese with fig shallot jam and fried sage on a spelt crostini.
Served on a housemade blue corn tortilla with rutabaga puree and OR blueberry jam.
House-smoked salmon mousse served on our pumpkin seed crackers with toasted pumpkin seeds.
Grilled and served with fresh orange and watercress salsa.
Dungeness crab cake made with all the flavors of the sandwich, with pickled carrot, radish and cilantro.
PNW beef, grilled and served on a crostini with thinly sliced radish, shaved fennel and caper salad and truffle aioli.
With Dungeness crab salad with preserved lemon and pomegranate.
Local pork belly roasted till crispy and served with rosemary citrus molasses glaze on a skewer.
With pickled cherry garnish.
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.
Cylinders of delicata squash stuffed with quinoa, roasted tofu and dried fruit. Served with chimichurri and herb salad.
Locally-made pasta tossed with housemade pork sausage, sautéed broccoli raab and goat cheese, with a touch of lemon and chili flake.
NW steak tenders, marinated in garlic and herbs, grilled and sliced and served with either Romesco sauce or chipotle cilantro butter.
Local pork loin marinated with ancho chiles, grilled and served sliced with smoky tomato salsa.
Layers of red wine-braised lentils, cheesy risotto, braised local greens and butternut squash served with tomato coulis. Can be vegan upon request.
Tender lamb marinated in garlic and herbs, roasted and served with mint almond chutney.
Local pork chop, marinated in garlic and herbs and stuffed with goat cheese, thyme, shallot and dried Italian plum, oven-roasted and served with whole grain mustard pan sauce.
Local cod marinated with herbs and seared. Served with a mushroom ragout.
PNW salmon filet with a horseradish crust and served with lemon caper cream.
Local and sustainably-fished albacore tuna loin spiced with warm North African flavors, seared and served sliced with tangerine beurre blanc.
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.
Dusted with star anise and Szechuan peppercorn, pan seared and served with soy ginger lemon sauce.
Seared halibut filet with sauce verte, paired with grilled and sliced NW teres major served with Romesco-infused red wine butter sauce.
Luscious organic pumpkin cheesecake with buttery gingersnap crust and spiced sour cream topping.
With organic maple crème anglaise.
With Hachiya persimmons, candied orange and hard sauce.
Layers of chocolate cake, hazelnut meringue, bittersweet chocolate ganache,
cream and Cointreau caramel.
*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