The Menu

July 22 2010

A selection of regional artisan cheeses . . . 14

Vietnamese style deep fried calamari with ginger and two dipping sauces . . . 11

Crispy fried quail with snap peas and honey . . . 12

A basket of crispy fried Walla Walla sweet onions . . . 6

Cured foie gras with fresh roasted figs and toast . . . 16

Duck and goat cheese ravioli with aged balsamic and hazelnuts . . . 10

Warm spinach salad with smoked trout, bacon, grilled onions,
and mustard vinaigrette . . . 12

Organic greens with roasted beets, Monteillet feta cheese, sweet onions,
oil cured olives and lemon dressing . . . 12

Wagyu beef tenderloin steak with red wine sauce, mushrooms sauteed in
foie gras butter, and mashed potatoes . . . 39

Wild mushroom croquettes with sweet and sour spinach, garbanzos,
and piquillo pepper sauce . . . 25

Alaskan sockeye salmon with a spiced carrot puree and quick pickled
cucumbers with basil . . . 28

Grilled chops and braised shoulder of Upper Dry Creek Ranch lamb
with local vegetables . . . 32

Roasted wahoo with soba noodle salad and spicy lemongrass-basil sauce . . . 26

Whitehouse-Crawford burger with bacon, cheddar, mustard aioli, and fried sweet onions . . . 16

Twice baked chocolate cake with vanilla ice cream . . . 9

Vanilla bean creme brulee . . . 8

Peach and almond turnover with blueberry-spice ice cream . . . 8

Italian cherry-polenta cake with brown sugar ice cream . . . 8

Rhubarb-brioche bread pudding with ginger ice cream . . . 9

House made ice creams and sorbets . . . 7

...