Select a menu below

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

July 2014  

Bread and butter - 1  

Gougeres (cheesy bread puffs) - 2  

Salted almonds with rosemary - 2/4  

Pickled vegetables - 5  

Oysters on the half shell with champagne mignonette* - 3/7, 6/14, 12/27  

 

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

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

 

Walla Walla onion rings, beer batter, Green Goddess dipping sauce - 4  

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

Salmon belly tartar on house-made fennel sesame crackers with scallion kimchi, pickled sea beans* - 7  

Cacio e Pepe: Spaghetti, Pecorino and Parmesan cheeses, black pepper, cherry tomatoes, zucchini - 7  

Nicoise wraps: Albacore (seared or poached), cherry tomatoes, green beans, potatoes, olives and boquerones - 9  

 

Charcuterie:  

Potted rabbit - 8  

Duck liver and Madeira pate - 8  

 

Horton Road mesclun greens, bleu cheese, pistachios and a sherry vinaigrette - 7  

Arugula, peaches and fresh mozzarella with framboise vinaigrette and pickled mustard seeds - 9  

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  

Jerk chicken and prawns with rice and kale - 17  

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

Grilled Chinook salmon and basil pesto over sweet corn and cauliflower grits - 19  

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

Spicy house-made merguez sausage (Cattail Creek lamb and Tunisian seasonings) with skordalia, grilled zucchini and charmoula - 18  

Grilled hanger steak with sweet peppers, green beans, cherry tomatoes and chimichuri - 20  

 

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