Sample Menu - Last Updated 5/4/2008

STARTERS

OYSTERS-ON A HALF SHELL

Fanny Bay, Fanny Bay
2.50 ea

Hama Hama, Washington
2.50 ea

Malpeque, PEl
3.00 ea.

Kmnamoto:BC
3.00 ea

Soup of the day 8.00

Butter lettuce, Fuji apples, candied walnuts and blue cheese dressing
9.50

Heirloom tomato salad, watercress, Mt.Vikos feta and caper basil vinaigrette
11.50

Crispy squash blossoms, four cheese stuffing, pesto and roasted cherry tomato vinaigrette 13.00

Baked oysters, Crystal hot sauce and lemon parmesan bread crumbs
13.00

Charred calamari, house made chorizo and romesco stew
13.00

Tuna tartare, fried green tomatoes, garlic chips and Tabasco green onion vinaigrette
14.00

Blackened hamachi, shaved fennel, avocado, chilled ambrosia melon broth
15.00

Barbecued shrimp, spicy Worcestershir~ sauce and garlic herb toast
15.00

Buttermilk biscuits, Johnston family country ham and Dry Creek peach marmalade
13.00

Faith's warm ham and cheese toast with poached egg and jalapeno cream
12.50

Smoked andouille sausage, green garlic onion marmalade and Zataran's mustard
12.50

Roasted veal meatballs, potato puree and green peppercorn sauce
12.00

MAIN COURSES

Bacon wrapped rainbow trout, crushed herb potatoes, Blue Lake beans and pecan brown butter
24.50

Sauteed dayboat scallops, smoked andouille jambalaya, scallions and crab butter
27.00

Pan roasted Alaskan halibut, Umbria truffles, collard greens and potato bacon broth
27.00

Buttermilk fried chicken, Brentwood white corn, Yukon Gold smashed potatoes and bacon gravy
19.50

Pan roasted stuffed pork chop, sun dried tomatoes, fontina, mozzarella and spicy dirty rice 24.50
Blackened Cedar River rib-eye, corn maque choux, crispy onions and brown butter garlic sauce
28.50

Grilled lamb chops, spicy SlllIllIler bean salad, potato cake and ni~oise olive aioli
27.00

Sunnner corn risotto, fava beans, chanterelles and truffle oil
18.00

SIDES

Squash, cherry tomatoes, shaved pannesan Smoked andouille jambalaya Warm jalapeno cornbread

All sides
6.00