— Dinner Menu —

Descriptions, Prices and Menu Items May Vary In Person & Are Subject To Change

As a small, family boutique-style restaurant, it is our desire to bring you a warm and welcoming dining experience. Because we are a small scratch kitchen, in order to ensure everyone’s food is timely and consistent, no substitutions can be made. Please also know that we do offer gluten free options, however we are not a gluten free or vegan kitchen.

Please know that parties of 2 have a 1&¾ hour table time for your reservation and parties of 4 have 2 hour table times per reservation. Due to our limited seating, we cannot take table change requests. Thank you! Deanna & Staff

To Start

Jumbo shrimp sautéed in white wine and butter sauce with lemon, shallots, Italian parsley and red pepper flakes.   $16 GF

Creamy roasted Brussels sprouts with shallots and finished with cream, gruyere and parmesan cheese and a touch of cayenne, then baked. $15 GF

Lemon tarragon gnocchi pan seared and finished with herb cream sauce and gruyere cheese. $17

Salads

Wedge of iceberg with our creamy blue cheese dressing, bacon bits & roma tomato.. $10 GF

Caesar salad with sliced romaine, house made croutons and parmesan.

Served with our lemon garlic Ceasar dressing.  $10 GF

Arugula with beets and pickled grapes topped with crumbled chèvre and raw pepitas,

served with our maple balsamic vinaigrette. $10 GF

Soup

Crab Bisque with tomato, tarragon and finished with white pepper GF
Cup $7 Bowl $14

Entrees 
Additional pesky details: complimentary Artisan sourdough slice with purchase of entree,

additional bread $2 per slice Split entree’ fee $9.00 GF pasta $3 Add Shrimp $12

*Our hand cut Certified Angus Beef (TM) Ribeye cooked to order,  served with thyme, rosemary and garlic butter with a touch of lemon and accompanied with our sour cream and chive red potato mashers and seasonal roasted vegetables. $60 GF

*Duck breast, rendered to a crispy skin and a tender medium rare, with our granny smith apple, garlic and thyme port reduction finished with sweet red cherries. Served with sour cream & chive red potato mashers & seasonal vegetables  $50 GF 

*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. Served with sour cream and chive red potato mashers and seasonal vegetables. $50 GF  **Quantities available may be limited due to product limitations & delivery interruptions

"In The Bowl" Meals & Pasta Dishes

Braised short rib ragu, slow cooked with red wine, carrot, tomato, celery, garlic and onion, seasoned with bay leaf and thyme, finished with cream over rigatoni.   $44 (Gluten free option)

Seared sea scallops served on our creamy risotto with onion, garlic, white wine, thyme and sage, finished with mascarpone, parmesan and truffle oil, served with asparagus spears. $48 GF

Lasagna Over The Moon Style. Our red sauce of garlic, button mushroom, red onion, tomato, basil, balsamic vinegar & red pepper flakes, slow cooked with chunks of ground round beef & spicy Italian sausage layered between roasted sliced butternut squash, with cheddar and mozzarella cheese, finished with burrata béchamel & then baked to perfection Finished with basil pistou. $29 GF *this is gluten free and has no pasta included

Ratatouille with yellow onion, garlic, eggplant, zucchini, bell peppers and roma tomato, finished with bay leaf, parsley and thyme. Served over vegetarian baked cheesy polenta wedge.. $26 GF

*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.

Dessert
Turtle Pie. Chocolate cookie crust topped with a thick caramel layer with candied pecans and then covered in a chocolate truffle layer.  Topped with fresh whipped cream and our berry port reduction sauce. $12 

House-made bourbon vanilla ice cream topped with brandy berry sauce. $9 GF

Lemon Posset, creamy, elegant and simple, finished with blackberry, blueberry and raspberry compote. Naturally GF. $8

AIP and paleo vegan dessert. Not quite a cheesecake and not quite a pie, this is made with coconut butter, organic raw honey, blueberry, blackberry and raspberry, chilled in a crust made of ground dates, coconut flour and coconut flakes. Topped with whipped coconut cream and our berry sauce. This is for those of us who have dietary restrictions as it is sugar free, dairy free, nut free and gluten free. (whipped coconut cream and berry sauce does have sugar so hold for truly sugar free) $14 GF/DF/NF/SF 

Cake Fee $25