DINNER

Starters

Mussels – steamed in verjus and white wine with fennel, lovage, serrano chili and garlic toast $19.50 

Marinated artichokes with carrot tzatziki, skordalia, & olives with garlic croutes $18.50 

Warm asparagus bruschetta with Black Sheep fresh cheese, roasted garlic chili oil and aged balsamic vinegar $18.50 

Oysters on the half shell with carrot habanero granite** $19.50*

Salad of spring greens, toasted hazelnuts

and herb vinaigrette $12.50  with blue cheese add $3.00

Soup of the day $8.50 

Artisan bread with extra virgin olive oil $5.00

Charcuterie

$10.00 Each - $40 grand platter

Terrines

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

Moussette

Brandied duck liver moussette with port wine aspic

Salami & Sausages

Salami, mortadelle & smoked mountain style saucisson

Cheeses

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

Main Courses

Casarecce pasta with espelette spiced pork chicons, peas, garlic bread crumbs and Grana Padano Cheese $26.00 

“Fabada” – Spanish style whole pig plate of roasted loin, butifarra and chorizo sausages, braised shoulder, beans and vegetables $42.00 

Buckwheat crêpe with asparagus, potatoes, oyster mushrooms & marinated shallots – chévre cheese or tofu ** $32.00

Select steak of Oregon beef and chefs choice accompaniments ** Market Price

“Saffron Bourride” – fisherman’s stew of fish, mussels, prawns, clams and calamari in a white wine broth with an aioli croute $39.00 

Magret, confit & sausage of Liberty duck with ginger rhubarb compote, braised greens and flint corn polenta cake** $46.50 

Carnarolli risotto with morel mushrooms, leeks, asparagus and Stompetoren Gouda** $35.00

 

Sides

Sauté of spring mushrooms and herbs with garlic & shallots** $14.50

Grilled asparagus with aged balsamic vinegar $10.50

Gratin of kale with a Grana Padano garlic crumb crust in a roasted shallot cream $13.50 

Herb roasted fingerling potatoes with a spicy rouille sauce $8.50