DINNER

Starters

Totten Inlet mussels simmered in gingered plum sauce with chilis, cilantro & sesame crisps $24.50

Tomato gazpacho with Oregon bay shrimp, summer vegetables, extra virgin olive oil & garlic croutons $26.50

Bruschetta of tomatoes, fresh mozzarella, prosciutto, basil & aged balsamic $23.50

Sesame miso glazed eggplant with cucumber sunomono $22.50

Salad of summer greens, toasted hazelnuts and herb vinaigrette $14.00 with blue cheese add $3.00

$15.50 Each - $65 grand platter

Alsatian – duck, pork cherries & hazelnuts
Pasztet – chicken, liver, bacon, & almonds

Brandied duck liver moussette with port wine aspic

Salami, mortadelle & cotto

Select domestic and imported cow, goat or sheep cheese with accompaniments

Roasted tomato ragu with braised beef, fusilli pasta, parmigiano reggiano, basil & garlic breadcrumbs $37.50

Honey & citrus braised pork shoulder, loukaniko sausage, basmati rice & fennel salad $48.50

Select steak of Oregon beef and chefs’ choice accompaniments -- Market Price

Tomatillo Caldo - fisherman’s stew of mussels, calamari, clams & prawns in a white wine, roasted chilis & cilantro base with tostadas $47.50

Magret, confit & sausage of pasture raised duck with with brandied cherries, polenta cake and braised greens $53.00

Risotto of applewood smoked salmon, sweet corn & walla walla sweets, with parmigiano reggiano $40.50

Tameya – crispy fritters of fresh fava beans and chickpeas with marinated zucchini, basmati rice pilaf and lemon tahini sauce $35.50

Garlic-chili green beans with toasted almonds $14.50

Sauté of mixed mushrooms with herbs and garlic $18.50

Chilled beets with labneh, toasted walnuts, sumac & extra virgin olive oil $14.50

Herb roasted fingerling potatoes with a spicy rouille sauce $13.00