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Menu subject to change due to seasonality. Last updated 3-14-2007
 
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| › Hummus & Pistachio and Red Pepper Muhummura with Spiced Pita |
| › Marcona Almonds with Rosemary and Sea Salt |
| › Artisan Breads, Herb Butter, and Olive Oil |
| › Orange & Red Chili Dusted Mixed Olives |
| › Crispy Gingered Calamari with Pepperoncini Aoili |
| › Yukon Gold " Tater Tots" with Lemon Chive Creme Fraiche |
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Images Coming Soon
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| › Sweet Corn and Crab Chowder with Sherry |
| › Romaine Salad, Blue Cheese, Toasted Pecans, Olives & Fig Vinaigrette |
| › Italian Bread Salad with Organic Greens, Salumi Salami, Peppers, Fresh Mozzarella & Olives |
| › Baby Spinach with Poached Organic Egg, Shiitake Mushrooms and Warm Bacon Vinaigrette |
| › Flatbread with Fig Jam, Oregon Blue Cheese and Rosemary |
| › Flatbread with Caramelized Onion, Pepper, Feta, Olive & Shiitake Mushrooms |
| › Duck and Shiita Spring roll, Soy Sesame and Sweet Chili Sauce |
| › Penn Cove Manila Clams, Linguica, Garlic, White Wine and Butter Sauce |
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Images Coming Soon
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| › Organic Baby Spinach and Parmesan Ravioli with Pink Vodka Tomato Sauce |
| › Truffled Vermont White Cheddar Macaroni |
| › Seared Sea Scallops, Sweet Potato, Turnip Greens, & Bacon Brown Butter |
| › Risotto with Duck, Mushrooms, Sweet Peas, Parmesan, and Truffle Cream |
| › Spicy Ziti with Prawns, Tomatoes, Olives, Anchovy, and Capers |
| › Spiced Pork Tenderloin with Braised Apple Cabbage, Butternut Squash & Maple Syrup |
| › Seared Flat Iron Steak, Fingerling Potatoes & Asparagus with Rosemary Jus |
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*We strive to use local, organic, and natural foods
Cheese Please
All cheese served with artisan bread, crackers and local honey
Apple Butter
| “Big Blues” |
| Amish Blue |
Iowa |
| Crumbly, grassy, tangy |
Cow |
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| Valdeon |
ES |
| Sweet, creamy, chestnut wrapped |
Sheep |
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| Rogue River Oregon Blue |
Oregon |
| Nutty, grassy, sweet |
Cow |
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| “Grab Your Goat” |
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| Humboldt Fog |
California |
| Soft, ash center line, tangy |
Goat |
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| Garroxta |
ES |
| firm, nutty, lemony |
Goat |
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| Tomme a la Cendre |
France |
| Creamy, buttery, ash center line |
Goat |
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| “The Sheep Stands Alone” |
| Zamorano |
ES |
| Nutty, crumbly, sharp |
Sheep |
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| Brescianella Stagionata |
IT |
| Semi-soft, strong, sour |
Cow |
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| San Simon da Costa |
ES |
| Mild, semi-firm, light smokiness |
Cow |
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| “French Connection" |
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| Bleu D'Auvergne |
France |
| Creamy blue, salty, mild |
Cow |
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| P'tit Basque |
France |
| Sweet, nutty, buttery |
Sheep |
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| Le Delice |
France |
| Triple cream, rich, buttery |
Cow |
Images Coming Soon
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| › Tiramisu with Rum and Marscapone, Espresso Bean Ice Cream |
| › Fried Washington Apple Pies, Ginger Ice Cream and Vanilla Syrup |
| › Lemon Vanilla Cake with Fresh Strawberries and Lemon Cream |
| › Vanilla Bourbon Brulue with Bowtie Butter Cookie |
| › Chocolate Decadence Huckleberry and Vanilla rum ice cream |
| › Key Lime Sorbet with MArgarita Tea Cookie |
| › Port Flight |
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