Seared and thinly sliced pepper crusted beef tenderloin with truffle oil, horseradish creme fraiche, parmegiano reggiano, and scallions
11.00 $
Sicilian Style Calamari
Tender rings and tentacles simmered in a slightly spicy tomato sauce with capers, currants, and toasted fregula
11.00 $
Bone Marrow
Roasted and served with rich beef reduction, parsley-shallot salad, grilled bread
12.00 $
Shrimp and Grits
Tender wild shrimp simmered with chorizo and cream over creamy polenta with cilantro
13.00 $
Sweetbreads
Agrodolce fried crisp and tossed in a sweet and sour glaze of honey, fennel pollen, and chile
13.00 $
Fondue
Gruyere, raclette, and emmental cheeses melted and served with apple, potato, pickled carrot, bread
12.00 $
Salads and Soup
Roasted Beet Salad
Organic ruby and golden beets roasted and marinated in shallot vinaigrette with watercress and cypress grove chevre sachet
9.00 $
Ariana Salad
Good earth farms greens tossed in basil vinaigrette with valencia oranges, red onion, and rogue river blue
7.00 $
Radicchio
Tossed in parmesan-anchovy aioli with oregon pear and croutons
9.00 $
Chef's Soup Du Jour
Seasonal ingredients
8.00 $
Entrees
Cod and Clams
Wild line caught oregon cod baked in a cazuela with clams, smoked pancetta, leeks, new potatoes, and crispy shoestrings
26.00 $
Scallops
Wild jumbo diver scallops seared and served over dungeness crab and herb carnaroli risotto
27.00 $
Pork Shank
Slow braised with maple, bacon brussels sprouts and creamy parmesan polenta
25.00 $
Duck
Roasted breast of duck with harissa butternut squash and frisee
26.00 $
Filet Mignon
With scallion crispy potatoes, garlic aioli, chanterelle mushroom sauce
29.00 $
Cannelloni
Organic spinach and fresh ricotta cheese wrapped in fresh house made pasta and simmered in a garlic-parmesan sauce with dad's marinara and crisp spinach