Fountain Cafe

Fountain CafeFountain CafeFountain Cafe

Fountain Cafe

Fountain CafeFountain CafeFountain Cafe
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    • Home
    • About
    • Main Menu
    • Dessert
    • Wine List

  • Home
  • About
  • Main Menu
  • Dessert
  • Wine List

Dinner Menu

Appetizers

Roasted Garlic with Melted Brie

15.

Roasted garlic with melted Brie, salsa fresca, and grilled  baguette 

Stuffed Mushrooms

18.

Filled with Crab & Oregon shrimp then baked with lemon-turmeric cream 

Local Clams

20.

Steamed in an organic (nut-free) basil pesto-chardonnay broth with fresh leeks, garlic, and diced tomatoes. 

Garlic Prawns (6)

16.5

Fresh herbs & garlic in a lemon-butter broth over baby spinach 

Natural Lamb Tacos (3)

18.

Ground halal Lamb, feta sauce, fresh diced romas & mint 

Mushroom Bruschetta

17.5

Sherry and fresh herb seared and served over grilled baguette

Olives & Baguette

8.5

Local organic baguette with oil, balsamic, and assorted olives. 


Salads

Insalate Mista

9.

Organic greens & fresh garnishes with a choice of house-made dressings: Creamy Gorgonzola, Fresh Herb Vinaigrette, Sweet Honey-Dijon, or Mango-Lime Vinaigrette 

Kale Caesar

sm 9./lg 18.

Chopped organic kale with our own dressing of fresh garlic, anchovy, capers, and olive oil. Topped with parmesan, fresh lemon & crostini. *add (4) Garlic Prawns or NW Smoked Salmon for 6.

Classic Warm Salad

22.

Copious organic greens tossed with sautéed Prosciutto, mushrooms, potato, and veggies in a warm balsamic dressing, topped with parmesan, pine nuts and fresh garnishes

Fresh Entrée Salad

20.

An abundance of fresh vegetables, tossed with organic field greens in our fresh herbed dressing and choice of cheese: Feta, Gorgonzola, or Parmesan

Duck Breast Salad

32.

Seared to perfection & thinly sliced over organic greens tossed with seasonal fruit, chevre, candied nuts and a Mango-Lime vinaigrette


Great Seafood

Scotch Fettuccine

28.

Smoked Wild Northwest Salmon, leeks, & spring onion, in a fresh dill and garlic cream sauce with a hint of scotch

Puttanesca

28.

Prawns, Anchovy, artichokes, capers, kalamata olives, and linguine tossed with in our zesty herb marinara, finished with parmesan 

The Chipotle

26.

Tiger Prawns with English peas, diced tomato, matchstick carrots, and chipotle peppers in a spicy-smoky cream sauce over fettuccine 

Crab Cakes

28.

House made, served with our famous lemon-caper remoulade alongside a small organic  green salad. 

Wild Sockeye Salmon

36.

Pan-seared filet finished with miso-butter and a honey-soy reduction over coconut risotto and sesame seared greens 

Paella

40.

Saffron risotto filled with local Clams, Prawns, Chicken, bell peppers, English peas, onions, and spicy Italian Sausage 

Bouillabaisse

36.

Local Clams, Prawns, and fresh fish, with leeks, tomatoes, and fresh basil in a rich Saffron-orange broth


Creative Pastas

*Add Chicken, Prawns (4), or Spicy Sausage for $6 * Ground Lamb $8.

Roasted Walnut Gorgonzola Penne

26.

In a rich cream sauce with fresh basil, spinach, and slow roasted tomatoes 

Greek

25.

Our feta sauce with artichoke hearts, sweet bell peppers, Greek olives and capers on penne 

Strogannoff

28.

Angus Steak Strips, mushrooms, onions, and fettuccine in a parmesan-horseradish-sour cream sauce

Aglio e Olio

22.

Cloves of roasted garlic, fresh chopped garlic, and fresh tomatoes in garlic olive oil with penne, fresh basil, and parmesan 

*add natural ground lamb $8.

Lemon Amore

26.

Chicken, fresh basil, diced tomato, capers, and angel hair pasta in a light broth topped with parmesan cheese and lemon zest 

Prosciutto or Chicken w/ Linguine

28.

With garlic, spinach, and wild mushrooms in a parmesan cream sauce topped with pine nuts

Pacha Curry

26.

Sweet yellow Indian curry & coconut milk sauce tossed with penne, carrots, English peas, bell pepper, tomato, onions, mushrooms, and finished with fresh cilantro


More Entrees

Wild Mushroom Risotto

28.

Italian Arborio rice with a medley of mushrooms, roasted garlic cloves, slow roasted tomatoes and fresh herbs topped with parmesan and pine nuts                             

Beth's Risotto

30.

Chicken, Bacon, mushrooms, English peas, spinach, and Italian arborio rice tossed in a 100-day smoked Italian mozzarella cream, topped with parmesan                             

Pollo Prosciutto

32.

A whole breast over herbed angel hair pasta, topped with house sliced Italian Prosciutto and smothered with a provolone-marsala cream sauce with vegetables                            

The Orleans

30.

Our NW version of the southern classic ‘Shrimp-N-Grits’ with Prawns, spicy Sausage, kale, fire roasted peppers, capers, buttery polenta and  parmesan cheese

Moroccan Chicken

32.

Prepared with an apricot & olive butter sauce over saffron-parmesan risotto and a bed of organic spinach

Chicken Marsala

32.

Whole Chicken Breast with mushrooms and cranberries in a sweet marsala cream reduction with the chef’s choice of sides to accompany 

Duck Breast

42.

Natural Maple Leaf Farms 8oz. breast seared, thinly sliced and topped with a fig jam-butter sauce and chevre over the chef’s accompaniments 

Rack of Lamb

46.

New Zealand’s best Lamb roasted with a Moroccan spice rub and finished  with an olive tapenade-butter sauce. Chef’s sides to accompany 

Fresh Steak

MP

Check our daily specials, or ask your server for tonight's cut and creative preparation

Ninos

For our younger patrons 12 and under, or as a side dish

Noodles

8. each

Noodles tossed with choice of sauce: marinara, alfredo, pesto, or butter. All come topped with parmesan cheese. 

**Consuming raw or under cooked foods may cause illness

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