As a small, family boutique-style restaurant, it is our desire to bring you a warm and welcoming dining experience. We strive to keep our menu fresh and approachable. Because we are a small scratch kitchen, in order to ensure everyone's food is timely and consistent, no substitutions can be made
Croutes de Fromage
Gruyere cheese melted between slices of Artisan sourdough bread soaked in a sweet white wine sauce, apricot marmalade
Beet slices stacked between chevre cheese and finished with our tarragon and orange vinaigrette. GF
Creamy Roasted Brussels Sprouts
With shallots and finished with cream, gruyere cheese, parmesan and a touch of cayenne, then baked. GF
Jumbo Shrimp Sauteed in White Wine and Butter Sauce
With lemon, shallots, Italian parsley and red pepper flakes. GF
Soup de Jour
Crab Bisque with Tarragon
With our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese. GF
Sliced Pears Over Romaine
Tossed in our lemon and poppyseed dressing with gorgonzola crumbles and walnuts. GF
Mixed Green and Beet Salad
Beets, crumbled chèvre and pistachios tossed in mixed greens and our orange and pumpkin seed dressing with ginger, green onion and rosemary. GF
Green Goddess Salad of Hearts of Romaine
Cucumber and radish, roma tomato and served with our own creamy green goddess dressing with scallion, lemon and basil. GF
Split entree fee - $3.50. Fresh baked Artisan sourdough bread available upon request
10 Oz, Cab™* Rib Eye
Cooked to order and finished with thyme, garlic and rosemary butter. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables. GF
Two; Rendered. Granny smith apple & port reduction with cherries. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables
Wild Pacific King Salmon Filet in a White Balsamic Glaze*
With onion, garlic and crushed red pepper flakes and finished with lime, cilantro and scallion butter sauce. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables
Our Tuscan chicken, pan seared boneless skinless 8 oz chicken breast finished i our slow cooked red sauce of tomato, red onion, button mushroom, balsamic, garlic and finished with parmesan and basil. Served with red potato mashers with sour cream and chives, and seasonal roasted vegetables.
"In the Bowl" Meals and Pasta Dishes
Mushroom and Serrano Chili Pasta
Sautéed button mushrooms, garlic, yellow onion, tomato and serrano chili finished in our white wine and lemon coconut cream sauce and served with angel hair pasta.
Shrimp & Grits
Sharp cheddar stone ground creamy cheese grits with sautéed shrimp in a sauce of white wine, paprika, a touch of cayenne, celery, shallots & jalapeño, finished with butter and scallions. GF
Braised Boneless Short Rib Ragu
Slow cooked with red wine, carrot, tomato, celery, garlic and onion, seasoned with bay leaf and thyme, finished with a touch of cream and served over rigatoni, parmesan and basil garnish.
Our thick tomato sauce with red onion and mushroom with sausage of veal, pork and chuck, with spicy Italian sausage, layered with sliced zucchini, Monterey Jack, Sharp Cheddar & parmesan cheeses. GF
Jumbo Shrimp Pasta
With shallots and roma tomato sauteed and finished in white wine reduction, cream & basil. Served over linguine
Our hearty version of the traditional bolognese sauce of slow cooked pork loin, tomato, cherry peppers, crushed red pepper, garlic, thyme, oregano and onion, finished with cream and served over pappardelle with parmesan
Seasonal Roasted Vegetables
Pan Seared Boneless Skinless 8 Oz Chicken Breast
Substitute Gluten Free Pasta
Add Jumbo Shrimp
*These items to be prepared to your specifications. Washington State Law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
A thick layer of caramel with pecans topped with a layer of chocolate truffle, then finished with fresh whipped cream.
Earl Grey Pot de Cream
Earl Grey infused thick rick chocolate pudding topped with our fresh whipped cream.
Creamy Cheesecake in a Glass
Layered with our berry brandy sauce, topped with lime curd and finished with fresh whipped cream. GF
House Made Vanilla Ice Cream
topped with our house made caramel and sweetened pecans. GF
AIP and Paleo Vegan Dessert
Not quite a cheesecake, and not quite a pie, this is made with coconut butter, organic raw honey, blueberry, blackberry and raspberry in a crust made of ground dates, coconut flour and coconut flakes. Finished with whipped coconut cream. This is for those who have dietary restrictions as it is sugar free, dairy free, nut free and gluten free!
We are a small 40-seat, family, scratch kitchen boutique-style restaurant and it is our desire to bring you a warm and welcoming dining experience. We strive to keep our menus fresh and updated for every season, while rotating customer favorites as well. We source local products as much as possible, and it is our belief that real food is the best food and we cook what we love to eat. Dinner features various entrees including wild salmon, Certified Black Angus steaks, and varying starters, salads and desserts. Lunch features various sandwhiches and entree salads with daily soups. We have our yummy crab bisque on Fridays and every dinner hour as well.