Autumn 2014 Dinner Menu

Here's a sneak peek at our upcoming dinner menu!


Local "Antipasto" Plate - local *cheeses, local cured meats, pickled vegetables
Willamette Valley Baked Brie - dried Oregon bing cherries, crostini, candied walnuts

Entrees - Served with choice of soup or *salad

McK Ranch Beef Meatballs - organic root vegetables, organic mushrooms, red wine sauce, white beans
Draper Valley Free-Range Chicken - roasted hazelnuts, organic fig, organic mushrooms, capers, risotto
Tails & Trotters Pork - braised brisket, local apple chutney, organic mushrooms, risotto
Nicky Farms Venison & Rabbit Sausage - natural hog casing, cranberry "duxelles", peppercorn pasta
Penne Pasta - black pepper, Parmigiano Reggiano, cream, Olympic Provisions Cotto Salami
Cavatappi Pasta - late season organic tomato sauce, organic bell peppers, olives, Willamette Valley gouda
Acini de Pepe Pasta - organic mushrooms, non-GMO tamari, organic baby kale (vegan)
Gluten-free pasta is available upon request


Organic Apple Crumble - brown sugar streusel, whipped cream
Organic Chocolate & Peanut Pie - organic chocolate sauce, whipped cream
Organic Cream Cheese Tart - roasted hazelnut crust, preserved organic cherry sauce (GF)

If you have dietary restrictions, please alert our staff. Substitutions are limited. | *Consuming raw or undercooked eggs or poultry may increase your risk of foodborne illness. | $15 minimum food and beverage order per guest. | 18% gratuity is applied to parties of 6 or more.