Menu for September 2, 2010
STARTERS
OREGON STAR TOMATO SOUP 5
arbequina olive oil and chives
TORN BUTTER LETTUCE AND ARUGULA SALAD 6
green goddess dressing and buttermilk blue cheese
GRILLED SAUVIE ISLAND ORGANICS SWEET CORN SALAD 6
new mexico peppers, torpedo onion, cherry tomatoes and caramelized garlic vinaigrette
CORNMEAL FRIED WILLAPA BAY OYSTERS 11
slaw and sauce gribiche
MIZUNA GARDENS GREENS 6
heirloom tomatoes, lemon cucumbers, walnuts and goat cheese
ENTRÉES
CATTAIL CREEK LAMB RAGOÛT 11
creamy bob’s red mill polenta, grilled baby eggplant and gremolata
CRISPY CONFIT OF MUSCOVY DUCK 12
succotash, crème fraîche and arugula
GRILLED OREGON ALBACORE TUNA 14
crispy fingerling potatoes, roasted corn salsa and tomato water
SUCCOTASH STUFFED CHILE RELLENO 12
brown butter tomato sauce, pumpkin seed pesto and feta
GRILLED CORN AND LOBSTER MUSHROOM CANNELLONI 12
tomato puree, applewood smoked bacon and arugula
OREGON STAR TOMATO B.L.T. ON KEN’S COUNTRY BLONDE 8
bacon, butter lettuce, padron pepper cream cheese and roasted garlic aïoli
add fries 3
APPLEWOOD SMOKED SWEET BRIAR FARMS PULLED PORK SANDWICH 8
oregon star tomato barbecue sauce, cabbage slaw and house made dill pickle
add fries 3
SLOW ROASTED PORK BELLY AND GRUYERE PIZZA 14
roasted garlic, grilled torpedo onions, chile flake and baby greens
SKILLET ROASTED TOTTEN INLET MUSSELS 8 / 14
garlic, sun dried tomatoes, saffron and grilled bread
BEER BATTERED LING COD FISH AND CHIPS 12
slaw and sauce gribiche
sub salad 1
WILDWOOD POTATO CRUSTED DUNGENESS CRAB CAKES 17
shaved fennel, cucumber, basil, shaved onion, toasted almonds and aïoli
DRAPER VALLEY FARMS CHICKEN ROMAINE SALAD 7 / 12
creamy garlic dressing, balsamic roasted red onions, capers and grana padano
HOUSE GROUND CASCADE NATURAL BEEF HAMBURGER 11
house made bun, dijon aïoli, garlic confit and hand cut fries
add cheese, bacon or sub salad 1
~menu subject to change~
