Week of May 9, 2008


STARTERS

VIRIDIAN FARMS PURÉE OF ASPARAGUS SOUP           
fennel frond and brown butter croutons

WILLAPA BAY OYSTER SALAD           
red wine braised bacon, spinach, levain croutons and kalamata olive aïoli

SKILLET ROASTED MANILA CLAMS           
garlic, sun dried tomatoes, saffron and grilled bread

SALAD OF MIZUNA GARDENS SEASONAL GREENS          
toasted hazelnuts, balsamic vinaigrette and currants 

ROASTED RED BEETS           
shaved ricotta salata, walnuts and sorrel

SMOKED WASHINGTON CHINOOK SALMON SALAD           
farro, oak lettuce, lemon crème fraîche and arbequina olives

ENTRÉES

WASHINGTON ASPARAGUS AND CARLTON FARMS BACON SANDWICH           
gruyère, fried egg, aïoli and house made chips

DRAPER VALLEY FARMS CONFIT OF CHICKEN           
oregano marinated king oyster mushrooms and grilled fennel

SAUTÉED BAY SCALLOPS           
herbed gnocchi, pea shoots, chili flakes and breadcrumbs

PAN ROASTED ALASKAN HALIBUT FISH CAKE           
bean sprouts, grilled asparagus, radishes and preserved lemon vinaigrette

HAND FORMED SPINACH AND RICOTTA LASAGNE           
garlic confit, creamed chard and walnut salad

CATTAIL CREEK LAMB SCALOPPINE            
roasted potatoes, asparagus, mint and pine nuts

DESCHUTES ORGANIC ALE BATTERED FISH AND CHIPS           
house made slaw and sauce gribiche

SHAVED PROSCIUTTO AND SNOW MOREL MUSHROOM PIZZA           
green garlic mascarpone, cheddar and rapini

WILDWOOD POTATO CRUSTED DUNGENESS CRAB CAKE           
fennel, radish, toasted almonds and aïoli

CHICKEN ROMAINE SALAD           
creamy garlic dressing, balsamic roasted red onions, capers and parmesan

GRILLED STRAWBERRY MOUNTAIN HAMBURGER           
cracked pepper focaccia bun, dijon aïoli, garlic confit and hand cut fries