Dinner

apps  

popovers  local honey butter  6

claybread  parmesan reggiano, red pepper and garlic aioli  6
fontina and fennel pizza  tomato ragout, oregano, arugula, white balsamic, parmesan and crumbly caso bollo  14

mushroom pizza  portobello mushroom, gruyère and caramelized onion  15
warm spanish olives  chili paste, roasted garlic, cracked fennel, fresh herbs and extra virgin olive oil     8
pei mussels  tomato, fennel, garlic and grilled bread  15
crispy chicken livers  sautéed spinach, housemade bacon and dried cherry compote  14/20
roasted banana peppers  housemade sausage and tomato ragout 12
indian chickpea fritters  wood-fired broccoli salad, pickled mango sauce, slaw, cilantro and almond milk-cumin dressing  12
local artisan cheese plate  seasonal fruits, jams, nuts and croustades   15
seasonal soup  7

 

salads

iceberg  grape tomato, shaved red onion, buttermilk bleu cheese and basil 8
local baby lettuces  golden beet coulis, pickled rittman orchards blueberries, fresh herbs, radish, toasted pistachios and lemon-poppyseed dressing  10
pearled barley and pea cucumbers, pea tendrils, pickled onion, radish, tahini, mint and rhubarb vinaigrette  10
mushroom  arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette 9
karen’s caesar  housemade focaccia croutons and parmesan reggiano 10

 

entrees

cumin rubbed moonfish chayote squash, crispy black beans, stone ground grits, salsa verde and red chile-peanut pipian 31
wood-fired half chicken fingerling potatoes, spring peas, pea tendrils, fonduta, meyer lemon, fresno chili and chimichurri 29
columbia river salmon  fingerling potato, heirloom tomato, pastrami smoked salmon, dill and caper butter sauce 33
painted hills hanger steak carrots, quatre épices, pomme purée, micro watercress, burgundy sea salt and red wine jus    22/32
tandoor new creations pork chop local corn spoonbread, pole beans, peach chutney and pork jus 35

miller farm grass fed cheeseburger  cheddar, tomato relish, mustard aioli and garlic fries  19   jj style  22
crispy duck confit  herb spaetzle, killbuck valley mushrooms, sautéed spinach and red wine jus  22/34
tandoor branzino wholefish  crispy cod-potato cakes, artichoke purée, arbequina olives, watercress and basil 31

tandoor ribeye  scalloped potatoes, mustard aioli, candied summer beets, petite mache and burgundy jus  38

summer vegan green pasted basmati, beets, carrot, pearl onion, cashew labneh, amba sauce, crispy legumes and micro sorrel 19

 

we support local farms, local businesses and use local meats whenever possible.
we use only sustainable seafood.
many ingredients are not listed on the menu; please let us know if you have any dietary restrictions.
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
8.5.15