The Menu

December 28 2008

A selection of artisan cheeses . . . 14

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

"Soupe de Poisson": A fish soup with fennel, saffron, garlic rouille crouton,
and gruyere cheese . . . 10

Cured foie gras with hazelnuts, pear chutney, and buttered toast . . . 15

"Shaking Beef": Kobe beef stir fried with scallions, basil, and fish sauce,
served on greens with fried shallots . . . 12

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

Thai fish cakes with tamarind-sweet chili sauce . . . 12

Organic lettuces with red wine vinaigrette and house made crackers . . . 7

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

Fuji apples, fennel, maple pecans, Oregon blue cheese, and cider vinaigrette . . . 12

American Kobe beef tenderloin steak with red wine sauce, wild mushrooms sauteed in
foie gras butter, and French fries . . . 39

Truffle-potato ravioli with chanterelle mushrooms, squash, tarragon, and beurre blanc . . . 25

Alaskan king salmon baked on a stew of hedgehog mushrooms, flageolet beans, shoulder bacon, tomato, and cream . . . 30

Braised, grass-fed beef shanks with creamy brussels sprouts, raisins, and almonds . . . 25

Duck legs in dark red mole with white rice and a fried egg . . . 25

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

Simply roasted Canadian Walleye with polenta, Lacinato kale and lemon olive oil . . . 28

Locally grown pears baked in puff pastry with almond gelato and caramel . . . 8

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

Vanilla bean creme brulee . . . 8

Irish chocolate steamed pudding with brandied cherries . . . 8

Apple-spice cake with Southern Comfort-raisin ice cream . . . 8

House made ice creams and sorbets . . . 7

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