Salads

Field Greens

Mixed greens, apple, Manchego, sherry vinaigrette − 6

Roasted Golden Beet

Golden beets, curly endive, mache, roasted almonds, dried cherries − 9

Bowls

Soup du Jour

Made fresh daily − 5 cup,  7 bowl

Lamb Bourguignon

Rustic lamb and red wine stew with mushrooms − 9

Tasting Plates

Blasted Brussels Sprouts

Balsamic reduction, Arbequina oil, fleur de sel − 6

Roasted Beef Marrow

Crostini, parsley salad, lemon vinaigrette − 6

Sauteed Squid

Ginger, garlic, sweet peppers − 9

Plates

Cheese Plates with Fresh Bread and Seasonal Accompaniments

One Cheese − 5

Three Cheeses − 10

Five Cheeses −15

Salumi

A selection of cured meats − 12

Meat and Cheese Plate

Two cured meats and three cheeses from our daily selection − 15

Entrees

Risotto

Melted leeks and lemon, asparagus, shredded Montasio − 14

Yakima Valley Lamb

Natural rib chops, garlicky Italian black kale, pomegranate jus − 14

Scallops

Pan-seared diver scallops, savoy cabbage, Satsuma beurre blanc − 15

Columbia River Sturgeon

Pan-roasted filet, sautéed French green lentils, pancetta and fennel, crispy sunchokes, roasted mushroom pan jus − 15

Idaho Bison Short Ribs

Creamy herbed polenta, smoked sweet onion marmalade, coffee demiglace − 15

Desserts

Apple and Rhubarb Crisp − 6

Chocolate Torte, peanut butter caramel and sea salt − 6

Vanilla Bean Panna Cotta with balsamic-roasted strawberries − 6

Garrett Michael Brown, Chef