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DINNER MENU

—  SEASONAL SELECTIONS  — 

 

Appetizers

— Roasted Eggplant Bruscetta —
grilled tomatoes, roasted garlic, herbs
$8

— Jalepeno Poppers —
smoked bacon, blend of cheeses
$6

—  Cheesy Bread Sticks —
fresh semolina dough, roasted garlic and herbs
$10

 

 

Soup, Salad and more

—Corn Chowder—
organic local corn, roasted bell peppers
$4/$8

—  Watermelon Feta Salad — 
Hermiston melons, fresh mint
$4/$10

— Reuben — 
corned beef, sauerkraut, swiss cheese
$15

 

Entrees

—  Chicken Supreme — 
provolone, smoked bacon, herbs
$22

—  Grilled Shrimp Zucchini Ribbons— 
creamy pesto sauce, roasted veggies
$20

— Eggplant Parmesan —
roasted eggplant, marinara
$20

 


Executive Chef Gabriel Barber

 


—  Dessert  —

 

Handmade daily, exclusively in-house

—   Baklava Cheesecake —
rose water, walnut and almond
$6

—  Salted Caramel Budino —
caramel custard, Jacobsen sea salt
$6

—  German Chocolate Tart —
Caramel pecan filling, german chocolate ganache, toasted coconut
$6

—  Pina Colada Sorbet —
Roasted pineapple, coconut cream
$4

—  Negrita —
biscotti, dark chocolate, pine nuts
$6

 

Pastry Chef Crystalyn Thorsen