Dinner Menu

 

Hors d'oeuvre

Morel & Chanterelle Pate 18

gherkins, apple, pickled seasonal veggie, dijon mustard, buttered radish, micro herbs, grilled artisan bread

Scallop Le Pont 16
lemon juice, sea salt, arugula, brown butter sauce, lardon, fresh lemon

Northwest Seafood Boil 17
clams, prawns, steelhead, potatoes, chorizo, roasted fennel, shellfish broth, grilled ciabatta bread

Truffle Fries 9
kobe beef fat fried, black truffle salt, garlic aioli, smokey ketchup

Steamer Clams 15
white wine, lemon, red chili, garlic, grilled ciabatta bread

Charcuterie 20
house-made meats, cheese, pickled strawberry & blueberry salad, honeycomb, seasonal veggie terrain, pâté, cherry stone ground mustard, strawberry preserves, artisan crackers

Pepper Calamari 12
garlic aioli, chardonnay cocktail sauce, serrano peppers


Soupe Et Salades
Soup du jour Cup 5 Bowl 7
French onion soup Cup 8

Salad Additions
grilled chicken...6
prawns, or scallops...8
steak...10

Caesar half 7 whole 14
Past Thyme Farms romaine, parmesan cheese, toasted bread crumbs, marinated anchovies

Chateau Salad half 6 whole 9
local apples, shaved vegetables, brown sugar vinaigrette
(Gluten Free/Vegetarian/Vegan)

Heirloom Caprese Salad 15
tomato jam burrata, Next Mission tomato’s, raspberry balsamic reduction, aged balsamic reduction , fresh basil
(Vegetarian)

Fried Goat Cheese Salad 14
candied pecans, dried cherries, creamy basil dressing, balsamic reduction
(Vegetarian)

Double R Ranch Tenderloin Salad 17
garlic vinaigrette, blue cheese, bacon, toasted garlic bread crumbs, red wine sauce


Plat Principal
(add Surf & Turf option to any steak $8)

Grilled Stuffed Squash 21
tomato ricotta, fresh mozzarella, corn maque choux, caramelized fennel
(Vegetarian)

Chef's Seasonal Fresh Catch
ask your server for today's selection

Debe’s Wild Prawn Aglio E Olio 24
shaved garlic, red pepper, olive oil, parmesan cheese, over pasta

Cedar Plank Columbia River Steelhead 27
tarragon beurre blanc, grilled lemon, wild mushrooms

Saffron Seafood Risotto Á  Lois 28
prawns, scallops, steelhead, clams, tomato shellfish sauce

Pan Jambalaya 28
smoked mushroom, chorizo, prawns & scallops, lemon zest,wild rice, grilled bread

Rolled Chicken Washington 29
cured ham, reserved sharp white cheddar, Washington apples,morel cheddar béchamel, parmesan fingerling’s

Double R Ranch Beef Tenderloin 35
roasted fingerling potatoes, smoked wild mushrooms, blue cheese butter, red wine jus

Sous Vide Kobe Hanger 38
red chimichurri, chorizo hash, asparagus,ancho cherry merlot reduction

 

 


*
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*

An automatic gratuity of 20% will be added to every table of 8 or more