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  • Dinner Menu
  • Lunch Menu
  • Dessert Menu
  • Wine List

Dinner Menu

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. Because we are a small scratch kitchen, in order to ensure everyone's food is timely and consistent, no substitutions can be made

Small Plates

Croutes de Fromage

14

Gruyere cheese melted between slices of Artisan sourdough bread soaked in a sweet white wine sauce, apricot marmalade

Beet Stacks

14

beet slices stacked between chevre cheese and finished with our tarragon and orange vinaigrette

Creamed Spinach

14

seasoned with garlic and onion, cream cheese and parmesan and served with our crusty sourdough bread

Jumbo Shrimp Sauteed in White Wine and Butter Sauce

16

with lemon, shallots, Italian parsley and red pepper flakes

Clams in Our White Wine Sauce

14

with shallots, garlic, Italian parsley and spicy Italian sausage

Soup de Jour

Crab Bisque with Tarragon

Cup

5

Bowl

9

Salads

Wedge Salad

10

with our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese

Sliced Pears Over Romaine

10

with dried cranberries, shredded gruyere and almonds, finished in our lemon and poppy seed dressing

Mixed Greens Tossed in Our White Balsamic

10

blackberry and thyme vinaigrette, with roasted butternut squash, sliced granny-smith apple and dried blueberries, finished with walnuts and parmesan

Green Goddess Salad of Hearts of Romaine

10

cucumber and radish, roma tomato and served with our own creamy green goddess dressing with scallion, lemon and basil

Entrees

Split entree fee - $3.50. Fresh baked Artisan sourdough bread available upon request

New York Steak 10 Oz, Cab™*

38

Cooked to order and finished with our bacon, scallion & blue cheese butter. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables

Duck Breasts*

36

Two; Rendered. Granny smith apple & port reduction with cherries. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables

Wild Pacific King Salmon Filet in a White Balsamic Glaze*

32

With onion, garlic and crushed red pepper flakes and finished with lime, cilantro and scallion butter sauce. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables

Creamy Sage Chicken

26

With grannysmith apples and white wine reduction. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables

"In the Bowl" Meals and Pasta Dishes

Vegetarian Ratatouille

19

with sauteed onion, garlic, eggplant, zucchini and yellow squash, green and yellow bell pepper and roma tomato, finished with parmesan, parsley and thyme

Butternut Squash

22

with sage and sauteed shallots, finished with cream and Gruyere, served over linguine

Braised Boneless Short Rib Ragu

30

slow cooked with red wine, carrot, tomato, celery, garlic and onion, seasoned with bay leaf and thyme, finished with a touch of cream and served over rigatoni, parmesan and basil garnish

Cioppino Seafood Stew

28

tomato, yellow onion, clam nectar with shrimp, calamari, mussels, cod & bay scallops

Jumbo Shrimp Pasta

26

With shallots and roma tomato sauteed and finished in white wine reduction, cream & basil. Served over linguine

Pork Bolognese

27

Our hearty version of the traditional bolognese sauce of slow cooked pork loin, tomato, cherry peppers, crushed red pepper, garlic, thyme, oregano and onion, finished with cream and served over pappardelle with parmesan

Lobster

28

cognac, oyster mushroom and green pea "Mac & Cheese" shallots, thyme, tarragon, nutmeg, cayenne, cream, penne pasta, gruyere and parmesan, House made croutons, Baked

Additional Sides

Seasonal Roasted Vegetables

6

Pan Seared Boneless Skinless 8 Oz Chicken Breast

10

Side Lobster Mac

14

Side Creamed Spinach

11

Substitute Gluten Free Pasta

1.5

Add Jumbo Shrimp

10

Lunch Menu

11:30 to 2:30 pm Tuesday through Saturday. 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 mush 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 $2.50. Because we are a small, scratch kitchen, in order to ensure everyone's food is timely and consistent, no substitutions can be made

Soup of the Day

Soup of the Day

Ask your server for the soup of the day. Fridays are always crab bisque

Cup

4

Bowl

8

Entree Sized Salads

(Bread available upon request) 1/2 salad with cup of soup $13 (chop salad $15)

Mixed Greens & Roasted Butternut Squash Salad

13

Roasted butternut squash salad with mixed greens, granny smith apple, dried blueberries and topped with roasted walnuts and parmesan, served with out blackberry, thyme and white balsamic vinaigrette

Chop Chop Salad

15

Romaine topped with kalamata olive, scallions, sliced chicken breast, mozzarella, chick peas, salami and tomato, finished with our snappy creamy dressing

Green Goddess Salad

12.5

Hearts of romaine, cucumber and radish, roma tomato and served with our own creamy green goddess dressing with scallion, lemon and basil

Wedge Salad

12

Iceberg lettuce with our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese crumbles

Sliced Pear Salad

12

Sliced pears over romaine with cranberries, gruyere cheese and sliced pecans. Served with our lemon poppyseed dressing

Lunch Entrees "Moon Style" from Our Kitchen

Cioppino Seafood Stew

25

tomato, yellow onion, clam nectar with shrimp, calamari, mussels, cod and bay scallops

Lobster "Mac & Cheese"

25

Oyster mushrooms, cognac, peas, and shallots, seasoned with thyme, tarragon, nutmeg, cayenne and finished with cream and penne pasta, gruyere and parmesan, topped with house made croutons and baked

Butternut Squash "Mac & Cheese"

19

with sage and sautéed shallots, finished with cream, gruyere and parmesan, topped with house made croutons and baked

Vegetarian Ratatouille

15

with sautéed onion, garlic, eggplant, zucchini and yellow squash, green and yellow bell pepper and roma tomato, finished with parmesan, parsley and thyme. (Delete parmesan for vegan option)

Sandwiches

Comes with side salad of the day, chef's choice. Sorry no substitutions. Gluten free pasta available for $1.50, Gluten free bread available for $1.50 (2 slices), Extra Artisan Sourdough available upon request $1 slice, 1/2 Sandwich and cup of soup $12.50 (cuban $14)

Cuban, Over The Moon Style

14

Our house made spiced pulled pork, provolone, sliced ham, pickled three ways, red onion, zucchini & yellow squash. Stuffed in our hoagie and finished with our chipotle aioli. Marvelous

Monte Cristo

13.5

Prosciutto and gruyere cheese melted between thick slices of Artisan Sourdough with honey dijon. Powdered sugar and raspberry preserves

Croutes de Fromage

12.5

A simple & elegant French farmhouse recipe. Gruyere cheese melted between slices of grilled sourdough soaked in a sweet white wine sauce

Sliver Moon

12.5

Warm sliced turkey on toasted ciabatta with sliced tomato, melted mozzarella, basil pesto mayo, greens. Classic OTM

Old Style French Dip

13.5

Warm sliced roast beef, melted provolone, au jus

Sliced Deli Roast Beef

13

served on sourdough, with our kicky horseradish and dill mayo, sliced roma tomato, dill pickle and mixed greens

Dessert Menu

Desserts

Turtle Pie

9

layer of carmel with pecans, layer of chocolate truffle, fresh whipped cream

Earl Grey Pot de Cream

10

Earl Grey infused thick rick chocolate pudding topped with our fresh whip cream

Creamy Pumpkin Mousse

7

with sea salt caramel and whipped cream

Granny Smith Apple Bread Pudding

10

with our bourbon ginger sauce, finished with lemon cream

House Made Vanilla Ice Cream

8

topped with our berry and brandy sauce

Berry "Cheesecake"

12

Not quite a cheesecake, and not quite a pie, this is made with coconut butter, organic raw honey, blueberry, blackberry and raspberry in a crust made of ground dates, coconut flour and coconut flakes. Finished with whipped coconut cream. This is for those who have dietary restrictions as it is sugar free, dairy free, nut free and gluten free!

Wine List

White Wines

Prescriptions Chardonnay, Napa, CA

Mercer Chardonnay, WA

White Haven Select, Sauvignon Blanc, New Zealand

Portlandia, Pinot Gris, Willamette Valley, OR

Tenuta Scaia Bianco, Deneto, Italy,

Lugana, Zenato, San Benedetto, Trebhiano, Italy

Yolo Signature White, Mendoza, Argentina

Dr. Loosen Riesling, Germany

Stoller Rose', Dundee Hills, OR

Zardetto Prosecco Brut Sparkling, Italy

Red Wines

Argyle, Pinor Noir, Willamette Valley, OR

Criss Cross, Petite Syrah, CA

Tamarack Cellers Merlot, WA

Educated Guess, Cabernet Sauvignon, Napa Valley, CA

Fidelitas Malbec, Red Mountain, WA

Leonetti Cabernet Sauvignon, WA

Marietta Old Vine Red, CA

Rabble Paso Robles, Zinfandel, CA

Chances R, Columbia Valley, WA

M100 Red Blend, Columbia Valley, WA

Argento Malbec, Argentina

Iris Pinot Noir, OR

Cloudline, Pinot Noir, OR

El Enemigo, Malbec, Mendoza, Argentina

Va Piano, Cabernet Sauvignon, Columbia Valley, WA

Mattews Cuvee, Columbia Valley, WA

Parcel 41, Merlot, CA

J. Bookwalter, Conflict, Columbia Valley, WA

Dessert Tawny Port

Dessert Tawny Port

Beers by the Bottle

Blue Moon White – Belgian Style Wheat Ale

Alaskan Amber Ale

Red Hook ESB

Ninkasi IPA

Pyramid Hefeweizen

Sierra Nevada Pale Ale

Black Butte Porter

Bud Light

Angry Orchard Cider

Non-Alcoholic Beverages

Old Fashioned Orange Cream Soda

Old Fashioned Root Beer Soda

Coke

Diet Coke

7-Up

Still & Sparkling Bottled H2O

Dry Sodas

Lavender, Cucumber, Vanilla

Home-Made Lemonade

In-House Brewed Ice Tea

Hot Tea

assorted varieties

Valhalla Coffee Roasting Co., Tacoma, Washington