Menu Date: February 2010
Served 5:30 - 10 p.m.
Appetizers
Braised Penn Cove Mussels - with Fennel and Grilled Sourdough Toast $14
Smoky Portobello Soup - with Roasted Shiitakes and Chive Oil $9
Spinach Salad - with crisp bacon, radishes, hard-cooked eggs, pickled onions, and mustard vinaigrette $9
Venison Pot Stickers - with tamarind Ponzu $11
Mixed Greens Salad - with roasted pear and champagne vinaigrette, Black Diamond cheddar and candied hazelnuts $10
A Selection of Artisan Cheeses - Midnight Moon, Fiscalini Bandage Cheddar, and Rouge River Blue Cheese with seasonal garnishs and walnut toast $14
ENTREES
Our Signature Plate - Cedar Plank Roasted King Salmon - with sourdough bread dumpling, broccolini, and mulled red wine brown butter $34
Grilled Beef Tenderloin - with roasted fingerling potatoes, sauteed baby spinach, blue cheese fritter and port wine reduction $40
Grilled Buffalo Striploin - with goat cheese polenta, ancho-cherry compote, baby golden beets, asparagus and dark chocolate red wine reduction $45
Note: Buffalo is usually on the menu but the cut of meat changes (short rib, rib eye, etc)
Marinated Smoked Berkshire Pork Chop - with butternut squash ravioli, wild mushroom ragout, and roasted garlic demi-glaze $31allearsnet
Seared Day Boat Scallops - with olive oil crushed potatoes, baby fennel, nicoise olives, grape tomatoes and corn cappuccino $34
Pan Crusted Black Cod - with wild mushroon, onion and bacon ragout, rutabaga puree and white truffle vinaigrette $31
Pan-seared Free Range Chicken - with Farro wheat, brussels sprouts, and Pedro Ximénez reduction $26
Potato Chive Pot Stickers - with edamame, spinach and soy vinaigrette $21
WINE FEATURE FLIGHT
Complement dinner with a selection of fine wines from the Pacific Northwest
Three courses $28.00
SIDES
Sweet Potato Hazelnut Gratin $4
Truffle Fries $4
Chef's Seasonal Vegetables $4
Tillamook Cheddar Macaroni and Cheese with Maytag Crust $4
Wild Mushroom Risotto $5
DESSERTS
Artist Point Cobbler - Seasonal berries and housemade black raspberry ice cream $9
Warm Fig Clafouti with buttermilk swirl ice cream and port wine reduction $12
Berries in Oregon Muscat Wine, Mint Mousse with Raspberry Sauce, a no sugar added desert $8
Double Chocolate Cheesecake with vanilla shortbread, raspberry coulis, Grand Marnier mousse, and candied orange $10
