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DINNER MENU

—  SEASONAL SELECTIONS  — 

 

Appetizers

— Grape Leaves & Tabouli Salad —
hand rolled dolma, fresh tabouli
$8

— Caprese Salad —
heirloom tomatoes, basil, fresh mozz, balsamic
$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

—  Grilled Potato Salad — 
heirloom tomatoes, grilled red potatoes, zaatar herbs
$6/$14

—Greek Burger— 
grilled kafta, kalamata tapenade, pickled onions
$14

 

Entrees

—  Caprese Chicken Roulade — 
garden grown basil, sun dried tomatoes, mozzarella, balsamic reduction
$22

—  Dungeness Crab Zucchini Ribbons— 
Fresh Oregon crab, roasted veggies
$20

— Roasted Eggplant Gnocchi —
handmade potato dumplings, roasted eggplant and garlic, toasted pine nuts
$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