Dinner Menu


Hors d'oeuvre

Lambcetta & Foie Gras 16
house cured lambcetta, pan seared foie gras, poached pear, arugula,
apple cider vinaigrette, rosemary roasted almonds

Scallop La Pont 16
lemon juice, sea salt, arugula, brown butter sauce, lard-on, fresh lemon 

The Mezze Platter 12
roasted beet hummus, baby carrots, artichokes, olives, tomato wedges, celery,
rice crackers, rosemary roasted almonds

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

Bacon Wrapped Shrimp 14
sriracha honey, arugula, pickled onions

Charcuterie 20
meats & cheese, pickled strawberry & blueberry salad, honeycomb, seasonal veggie,  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 Add Ons
grilled chicken...6
prawns or scallops...8

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)

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

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

Blackened Steelhead Salad 14
poached pear, apples, shaved vegetables, tossed with merlot vinaigrette

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

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

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

Chefs Fresh Catch
weekly creation of seasonal veggies and fresh fish

Saffron Seafood Risotto 28
prawns, scallops, steelhead, lobster, tomato shellfish sauce

Hickory Smoked Cap Steak 40
porcini mushroom demi, sea salt crusted fingerlings, grilled asparagus

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

Duck & Grilled Pear 32
pan seared duck, grilled pear and smoked apple salad, foie gras emulsion, sweet potato soufflé

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

Osso Bucco 30
pork shank, smoked cheddar polenta, natural jus, grilled broccolini, topped with gremolata

Veggie Creation
weekly vegetarian and vegan friendly dishes created with seasonal vegetables



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