In our Lounge: Happy Hour Small Plates From 4:30 to 6:00
3Nicoise Panisses with Citrus AioloThese chickpea "fries" are a staple of Nicoise cuisine.
4Housemade Bolognese SliderOur traditional Ragu alla Bolognese served slider-style.
5Chef Tim's Housemade Soup of the DayInquire about tonight's offering.
6Fried Calamari with Sweet Chili AioloCalamari dusted with flour and deep fried.
4Sweet Potato Shoestring Fries with Lime-Chipotle Aiolo.Yummy. GF
In Our Lounge: Happy Hour Libations From 4:30 to 6:00
Signature Cocktails2.00 off any signature cocktail.
Glass of Wine2.00 off any glass.
6Moscow MuleServed in an ice cold copper cup.
11Escargot a la BourguignonneFrench escargot baked in garlic-shallot butter. GF
13Roasted Candycane Beets with BurrataBurrata is a ball of fresh mozzarella filled with shreds of mozzarella soaked in cream. We are serving our roasted beets and burrata with wild arugula, toasted pistachios and balsamic reduction. GF
13Dungeness Crab Stuffed Mushroom CapsAn award winning recipe.
8Berenjenas La TabernaFried eggplant drizzled in local honey, garnished with rosemary and served with a small arugula salad.
8Jackalope Caesar SaladWhole leaf romaine, house-made Caesar dressing, warm parmesan frico. GF
7Chef Tim’s Soup du JourPlease inquire for tonight’s offering.
7Salad of Field GreensOrganic greens tossed with a tangy champagne-pear vinaigrette dressing and garnished with bleu cheese crumbles, hazelnuts, and dried cranberries. GF
10Steamed Totten Inlet Mussels "Marinieres"Fresh Puget Sound mussels steamed "Fisherman-Style" with Carlton Farms dry-aged bacon, white wine, shallots and parsley. GF
7Baby Kale SaladOrganic baby kale, mint and sliced almonds are tossed with a thai-style spicy peanut dressing. GF
7Grilled Romaine SaladRomaine heart grilled, then served with a champagne-pear vinaigrette, radishes, brown butter croutons, and minced hard boiled egg.
8Gnocchi al PestoFresh gnocchi with creamy sun-dried tomato pesto sauce topped with with a blend of Asiago and Pecorino Romano cheese and toasted pinenuts. GF
8Willapa Bay Oysters4 Fried oysters served with a S smoked paprika aioli.
12House Pheasant and Wild Mushrooom SausageGrilled and served with herb spaetzle, whole grain mustard and a chanterelle mushroom sauce.
19Ragu alla BolognesePerfect any time of year. Served on fresh pappardelle pasta.
27Fresh Pink GrouperServed over Meyer Lemon-Chanterelle mushroon risotto topped with a caper, sun-dried tomato basil butter. GF
38Imperial Stock Ranch Oregon Rack of LambRoasted and served with a red wine jus, fresh vegetables and mashed potatoes. GF
26Saltimbocca alla RomanaVeal cutlets with fresh sage and procuitto, quickly sauteed and finished with lemon, white wine and caper sauce. Served with mashed potatoes and fresh vegetables.
33Char-Broiled 13 Ounce Ribeye SteakPrepared to your specifications. Topped with gorgonzola butter and crispy onion rings. Served with roasted garlic mashed potatoes, and fresh vegetables.
28British Colunbia King SalmonBrown sugar cured and lightly alder cold-smoked King salmon served hot on top of buckwheat Japanese Soba noodles in a soy-mushroom-sesame broth with fresh shiitake mushrooms.
34Filet MignonPan seared seven-ounce filet of premium Angus beef. Served with a classic brandy & green peppercorn sauce and mashed potatoes. GF
28Cioppino-Style Seafood PastaA changing variety of fresh seafood including clams, prawns, calamari and mussels with pasta in a tomato, wine, and fresh basil sauce.
25Jaeger SchnitzelJaeger Schnitzel is German comfort food. We accompany our "Chairman's Reserve"pork loin schnitzel with traditional braised red cabbage, potato pancake, and a rich mushroom sauce.
26Cascade Farms "All Natural" Pork Osso Bucco"All-natural" pork from Oregon's Cascade Farms in the Willamette Valley slow-braised in red wine. Served atop creamy-style sun dried tomato polenta with gremolada and natural sauce. GF
6San Pellegrino Sparkling Mineral Water500 ml.
2.50Coffee, Tea, Pop, and Milk
15Corkage FeeFor a 750 ml. bottle. Purchase one bottle from us and one corkage fee will be wiaved.