FIRSTS
California sardine fritto
A fresh quarter-pound sardine marinated in tarragon-garlic infused buttermilk, tossed in seasoned cornmeal and fried crisp, served with lemon-horseradish aioli and roasted tomato-pepper relish – 8
Plowman terrine
House made beef force meat layered with caramelized onions, garlic, gherkins and mushrooms, served with a hard-boiled egg, mustards and fresh baked breads – 12
Vegetable cheese fritters
Summer vegetable confetti filled fritters, served with blue cheese béchamel and romesco sauce – 10
Tenderloin mushroom
Sesame oil seared tenderloin steak layered with caramelized shiitake mushrooms – 8
SECONDS
Caramelized onion soup
Blend of onions, garlic and herbs served with a roasted vegetable broth topped with crostini and melted cheese – 5/7
Chicken and wild rice bisque
Grilled chicken served with a creamy wild rice and mushroom broth and topped with a wild rice cracker – 6/8
Brie salad
Mixed greens tossed with a Russian style dressing, topped with a brie terrine consisting of wilted spinach, house cured rainbow trout and chili-roasted shallots – 6
Chicken Caesar
Traditional Caesar salad topped with herb-marinated chicken breast – 12
Mixed greens
European field greens tossed with baby spinach, tomato, cucumber and red onion, dressed with sherry vinaigrette – 5
THIRDS
Grilled sockeye salmon steak
Hardwood grilled, hand cut steak served with sour cream twice baked potatoes topped with salmon roe, served with a bell pepper beurre blanc – 22
Black sable
Arctic sable glazed with lychee cream sauce and curry butter with a warm red coulsari rice salad filled with sautéed peppers and onions – 26
Summer vegetable spaetzle
Herb-infused homemade spaetzle tossed with a roasted tomato vegetable broth and sautéed summer vegetable medley – 22
Chicken mushroom Madeira
Seared chicken breast sautéed with mushrooms, garlic, shallots and glazed with a Madeira cream sauce served with a grilled vegetable-pasta napoleon – 21
Cherry pork
Grilled White Marble Farms pork loin medallions glazed with a cherry cream sauce, served with wild rice pilaf and brown sugar carrots – 24
Cates Family Farm T-bone
Hand cut 16 ounce T-bone of grass fed local beef, topped with a juniper-dried fruit veal demi glaze and finished with buttermilk mashed potatoes and sautéed vegetable medley – 38
Smoked ribeye
In-house smoked ribeye topped with a horseradish demi cream sauce, served with crispy sweet potato curls and sautéed vegetable medley – 37
