Menu Date: March 2009
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
Butter
Poached Wild Boar Tenderloin - mushroom bread pudding and
huckleberry au jus $13
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 -- Fiscalini Cheddar, Midnight Moon, Echo Mountain Blue, seasonal garnishs and walnut toast $14
ENTREES
Our Signature Plate - Cedar Plank Roasted Pacific King Salmon with roasted potatoes, brussels sprouts, smoked pork belly, and honey-truffle brown butter $34
Grilled Beef Tenderloin with roasted fingerlink potatoes, sauteed baby spinach, blue cheese fritter and port wine reduction $43
Braised Buffalo Short Rib - with parsnip potato grain, glazed leeks, and red wine jus $36
Grilled Pork Chop with purple potato puree, broccolini, and grain mustard au jus $28
Seared Jumbo Day Boat Scallops with mild mushroom risotto and white truffle nage $31
Pan-seared Muscovy Duck Breast - with crips rice galette, cucumber salad, tempura asparagus and lemongrass black bean sauce $32
Potato Chive Pot Stickers with edamame, spinach and soy vinaigrette $20
WINE FEATURE FLIGHT
Complement dinner with a selection of fine wines from the Pacific
Northwest
Three courses $28.00
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
