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LIGHT ITEMS
FRESH OREGON BAY SHRIMP COCKTAIL - $14.00
“macedoine” of spring vegetables, basil aioli
LOCALLY GROWN HEIRLOOM TOMATO SALAD - $16.00
garlic oil, goat cheese and crispy eggplant
SANDWICHES
MAIN COURSES
FRESH SEAFOOD “PAELLA” -$16.50
saffron rice and spanish chorizo
PAN SEARED KING SALMON FILET -$18.50
comte cheese raviolinis and broccoli puree
SAUTÉED SWORDFISH STEAK -$22.00
caper lemon butter and seasonal vegetables
SAUTEED FRESH TROUT “ALMONDINE” -$16.50
spoon spinach, steamed yukon potatoes
DUO OF PAN ROASTED FRESH ALASKAN HALIBUT AND SEA SCALLOP -$24.00
saffron sauce and black angel hair pasta
FREE RANGE CHICKEN “FACON GRAND MERE” -$16.50
braised in white wine served with egg noodles
BRAISED VEAL PROVENÇAL AND
HOMEMADE SPINACH GNOCCHI -$17.50
tomato basil infusion with garlic, herbs and piccoline olives
GRILLED LAMB CHOPS AND LAMB SAUSAGE -$16.50
bell pepper couscous and harissa jus
PAN SEARED BRANDT FARM NEW YORK STEAK
sauce au poivre, potato mousseline
6 OZ: $19.50 10 OZ: $27.50
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