Dinner

The belly rules the mind. ~Spanish Proverb

Dinner Menu

Served  4:30 to closing

As a small, family boutique-style restaurant, it is our desire to bring you a warm and welcoming dining experience. We strive to keep our menu fresh and approachable, and source local products as much as possible. Please let us know how we are doing.

Please note that for parties over 8 we require one check and automatic gratuity. Single entree’ split $3. Because we are a small, scratch kitchen, in order to ensure everyone’s food is timely and consistent, no substitutions can be made. Thank you

Starters and small plates

 Wild rice crab cakes with shallots, red bell pepper, lemon, cumin and crushed red pepper. remoulade.  $17

 Croutes de Fromage –  Gruyere cheese melted between slices of artisan sourdough bread soaked in a sweet white wine sauce. apricot marmalade.  $14

Roasted red bell pepper, stuffed with garlic, cherry tomato, kalamata olive, capers and fresh ricotta, finished with basil pistou and baked till creamy and tender. $16 GF

Old school cream spinach with an update, seasoned with garlic and onion, cream cheese and parmesan, served with our crusty bread. $15

A small order of our wild mushroom risotto topped with sun-dried tomato and arugula pistou.  $14 GF

A small order of our lobster mac & cheese entree. $14

 Soup de jour

Crab bisque with tarragon – cup $5 & bowl $9

Salads

 Caesar salad with our own caesar dressing, grated parmesan, prosciutto and homemade croutons.  $8

Arugula and mixed greens tossed in our white balsamic, blackberry and thyme vinaigrette, with roasted butternut squash, sliced granny smith apple and dried blue berries, finished with roasted walnuts and parmesan. $9

 Wedge salad with our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese crumbles. $9

Red and golden beet salad with crumbled chèvre & sweetened pecans, over mixed greens. mandarin orange and tarragon vinaigrette. $9

Entrees

Baked artisan sourdough available upon request.  Split entree fee – $3.  Served with side of the day and vegetable of the day.

*Duck breast; two breasts rendered. granny smith apple and port reduction with cherries, thyme.  $36  (gf)

*New York Steak 10 oz, Certified Angus Beef ™ (Less than 1.5% of beef achieves the high standards of Certified Angus Beef brand Prime)  with a light drizzle of our worcestershire and garlic sauce and finished with melted tarragon butter. $38 (gf)

*Wild Pacific King salmon filet in a white balsamic glaze with onion, garlic and crushed red pepper flakes and finished with lime, cilantro and scallion butter sauce. $31 (gf)

Skillet chicken cacciatore with our boneless, skinless, organically raised, no antibiotics, chicken breast. Red and green bell pepper, yellow onion and mushrooms, cooked slowly with rosemary, crushed tomato and red wine, finished with basil pistou and parmesan. Served with creamy cheesy rosemary polenta. $24

 Pasta & “In the Bowl” Meals

Braised short rib ragu, slow cooked with red wine, carrot, celery, garlic an onion, seasoned with bay leaf and thyme, finished with a touch of cream and served over rigatoni. parmesan and basil.  $29

Halibut cheeks pan seared and finished in a kicky creamy sauce with cilantro, garlic, red wine vinegar, dijon and sun-dried tomato, served over angel hair pasta. $32

Clams and mussels finished in a sauce of red bell pepper, yellow onion, diced tomato and finished with a touch of lemon, parsley and topped with parmesan, served over linguine. $26

Lobster & cognac, oyster mushroom and spring pea “Mac & Cheese.” shallots, thyme, tarragon, nutmeg, cayenne. cream. penne pasta. gruyere and parmesan. housemate croutons. baked. $27

Hearty wild mushroom risotto, three varietals of seasonal mushrooms (ask your server what we are doing this evening), sautéed and finished with white wine, chives, rosemary, mascarpone and parmesan. Topped with sundried tomato and arugula pistou. $25

Zucchini lasagna, “pasta-less.”  Thick tomato, red onion and mushroom sauce with sausage of veal, pork and chuck with andouille.  sliced zucchini, Monterey Jack, Sharp Cheddar & Parmesan. basil pistou.  $24 (gf)

Spring-in-to-Summer vegetarian ratatouille with onion, garlic, eggplant, zucchini and yellow squash, green and yellow bell pepper and roma tomato, finished with parmesan, parsley and thyme. $19 (gf)

Additional Sides

Seasonal vegetables $5

Pan seared boneless skinless chicken breast $10

*These items to be prepared to your specifications.  Washington State Law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

(gf) = gluten free.