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DINNER MENU

—  SEASONAL SELECTIONS  — 

 

Appetizers

—MEDITERRANEAN NACHOS —
toasted pita chips, fresh hummus, tzatziki sauce, tomatoes, kalamata olives, onion
$8

—WALNUT CRUSTED BRIE—
spiced walnuts, Oregon berry compote
$8

— MANAEESH ROLLS —
zaatar herbs, three cheeses, sun dried tomatoes
$10

 

 

Soup, Salad and more

—SPRING MINESTRONE—
spring veggies, rich tomato broth
$4/$8

— STRAWBERRY SPINACH SALAD — 
baby spinach, fresh berries, feta, candied walnuts
$4/$10

—PULLED PORK SANDWICH — 
slow roasted pork, fresh coleslaw
$14

 

 

Entrees

—CAPRESE CHICKEN— 
fresh basil, sun dried tomatoes, mozzarella, balsamic reduction
$22

— SEARED AHI ZUCCHINI RIBBONS— 
roasted garlic rub, light cream and herb sauce
$22

— SMOKED TROUT—
line-caught local fish
$22

 


Executive Chef Gabriel Barber

 


—  Dessert  —

 

Handmade daily, exclusively in-house

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

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

 

Pastry Chef Crystalyn Thorsen