JOIN US FOR RESTAURANT WEEK AND A SPECIAL 3 COURSE TASTING MENU! MARCH 1st- 7th
JOIN US FOR RESTAURANT WEEK AND A SPECIAL 3 COURSE TASTING MENU! MARCH 1st- 7th
Roasted garlic with melted Brie, salsa fresca, and grilled baguette
Whole mushroom caps filled with Crab & Oregon shrimp and baked to perfection with lots of lemon
Steamed in an organic (nut-free) basil pesto-chardonnay broth with fresh leeks, garlic, and diced tomatoes.
*Try over angel hair pasta as an entree 8.
Fresh herbs & garlic in a lemon-butter broth over baby spinach
Ground halal Lamb, feta sauce, fresh diced romas & mint
Sherry and fresh herb seared and served over grilled baguette
Local organic baguette with oil, balsamic, and assorted olives.
Organic greens & fresh garnishes with a choice of house-made dressings: Creamy Gorgonzola, Fresh Herb Vinaigrette, Sweet Honey-Dijon, or Mango-Lime Vinaigrette
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.
Copious organic greens tossed with sautéed Prosciutto, mushrooms, potato, and veggies in a warm balsamic dressing, topped with parmesan, pine nuts and fresh garnishes
An abundance of fresh vegetables, tossed with organic field greens in our fresh herb dressing and choice of cheese: Feta, Gorgonzola, or Parmesan
Organic greens tossed with seasonal fruit, chevre, almonds, and a Mango-Lime vinaigrette.
*add N.W. Smoked Salmon 6.
* add Seared Duck Breast 16.
Wild Salmon Filet over Organic greens tossed with sweet red bell pepper, matchstick carrots, scallions, and sesame seeds in our miso-ginger-honey vinaigrette.
Smoked Wild Northwest Salmon, leeks, & spring onion, in a fresh dill and garlic cream sauce with a hint of scotch
Local Clams, Prawns, and fresh Fish of the day tossed with leeks and garlic in a parmesan cream sauce, finished with fresh lemon
Large Prawns with English peas, diced tomato, matchstick carrots, and chipotle peppers in a spicy-smoky cream sauce over fettuccine
House made, served with our famous lemon-caper remoulade alongside a small Organic green salad
Pan-seared filet finished with miso-butter and a honey-soy reduction over coconut risotto and sesame seared greens
Saffron risotto filled with local Clams, Prawns, Chicken, bell peppers, English peas, onions, and spicy Italian Sausage
Local Clams, Prawns, and fresh fish, with Greek olives, capers, leeks, &fresh herbs in a bright but rich white wine-tomato broth. Served with garlic crostini
*Add Chicken, Prawns (4), or Spicy Sausage for $6 * Ground Lamb $8.
In a rich cream sauce with fresh basil, spinach, and slow roasted tomatoes
Angus Steak Strips, mushrooms, onions, and fettuccine in a parmesan-horseradish-sour cream sauce *Add extra Steak 10.
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.
Chicken, fresh basil, diced tomato, capers, and angel hair pasta in a light broth topped with parmesan cheese and lemon zest
With garlic, spinach, and wild mushrooms in a parmesan cream sauce topped with pine nuts
Sweet yellow Indian curry & coconut milk sauce tossed with penne, carrots, English peas, bell pepper, tomato, onions, mushrooms, and finished with fresh cilantro
Italian Arborio rice with a medley of mushrooms, roasted garlic cloves, slow roasted tomatoes and fresh herbs topped with parmesan and pine nuts
Artichoke hearts, capers, Greek olives, red bell pepper, and our signature Greek feta sauce *Add Natural Ground Lamb 8.
Chicken, Bacon, mushrooms, English peas, spinach, and Italian arborio rice tossed in a 100-day smoked Italian mozzarella cream, topped with parmesan
A whole breast over herbed angel hair pasta, topped with house sliced Italian Prosciutto and smothered with a provolone-marsala cream sauce with vegetables
Our NW version of the southern classic ‘Shrimp-N-Grits’ with Prawns, spicy Sausage, kale, fire roasted peppers, capers, buttery polenta and parmesan cheese
Prepared with an apricot & olive butter sauce over saffron-parmesan risotto and a bed of organic spinach
Whole Chicken Breast with mushrooms and cranberries in a sweet marsala cream reduction with the chef’s choice of sides to accompany
Natural Maple Leaf Farms 8oz. breast seared, thinly sliced and topped with a sweet orange-butter sauce and chevre over the Chef’s accompaniments
(2) boneless chops topped with Cognac-peppercorn cream sauce and served with the Chef’s fresh sides
New Zealand’s best Lamb roasted with a Moroccan spice rub and finished with an olive tapenade-butter sauce. Chef’s sides to accompany
10oz Steak thinly sliced & topped with French Brie cheese and fresh herb-sherry seared mushrooms & onions. Served with the Chef's nightly sides
For our younger patrons 12 and under, or as a side dish
Noodles tossed with choice of sauce: alfredo, pesto, or butter. All come topped with parmesan cheese.
*Add Chicken Breast or Prawns 6./ Wild Salmon Filet 14.
**Consuming raw or under cooked foods may cause illness