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Dinner Menu Dessert List Wine List Drink List Taqueria Menu Taqueria Drinks

September 2014  

Bread and butter - 1  

Gougeres (cheesy bread puffs) - 3  

Salted almonds with rosemary - 2/4  

Pickled vegetables - 4  


House specialty: Crispy pork confit with roasted cherries and polenta - 8  

Steak tartare* - 10  

Mexican potato and masa sopes with arbol-tomatillo salsa, herb salad and chevre (vegetarian) - 7, and bay shrimp and calamari - 9  


Papas Bravas: Traditional Spanish style fried potatoes with a spicy tomato sauce and aioli* - 5  

Grilled Walla Walla onions with salbitxada (Catalan condiment of tomato, almond, jalapeno and garlic) - 5  

Green beans, warm bleu cheese cream sauce, cashews - 7  

Salmon belly tartare on house-made fennel sesame crackers with kimchi and pickled sea beans* - 7  

Griddled three cheese sandwich with gruyere, cheddar, fontina and cherry tomato-sweet onion salad - 8  



Potted rabbit - 8  

Duck liver and Madeira pate - 8  


Horton Road mesclun greens, with bleu cheese, walnuts and a sherry-walnut vinaigrette - 8  

Grilled watermelon salad with cherry tomatoes, feta, mint, almonds and arbol-lime salt - 8  

Wedge salad with buttermilk bleu cheese dressing , heirloom tomatoes and bacon bits - 8  

Soup of the day - 5  


Saffron papardelle with Moroccan spiced butter, pine nuts, mint, breadcrumbs and broccolini - 16  

Fried chicken, grilled peaches and field greens - 16  

Hoisin and bourbon-marinated pork spare ribs with collard greens and onion rings - 18  

Cedar-planked Chinook salmon with new potatoes, arugula, and red wine butter - 20  

Pan seared halibut with red cabbage and pistachio-yogurt sauce - 23  

Tunisian braised lamb cheeks with garlicky zucchini, herbed farro and charmoula - 18  

Grilled cumin-coriander hanger steak with pole beans, cherry tomatoes and salsa verde - 20  

Seared Oregon albacore tuna, tomatoes, green beans, nicoise olives, Spanish boquerones, new potatoes* - 16  



*Consuming raw or undercooked seafood, shellfish, eggs, or meat can increase your risk of food borne illness