The Menu

October 21 2011

A selection of regional artisan cheeses . . . 14

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

Crispy fried quail with shaved asparagus and lavender honey . . . 12

A basket of crispy fried sweet onions . . . 6

Fresh spinach soup with cilantro and pine nuts . . . 9

Lemongrass beef with asparagus and spring onions . . . 12

Grilled Walla Walla asparagus with tarragon- lemon mayonnaise . . . 8

Braised duck and goat cheese ravioli with aged balsamic and hazelnuts . . . 10

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

Roasted heirloom carrots with Stones Throw Farm greens, Idaho lentils,
and horseradish crème fraiche . . . 10

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

Roasted Alaskan King salmon with a salad of giant corona beans, artichokes,
calamari and olives . . . 28

Locally raised, grass fed top sirloin steak with warm sheep's milk cheese . . . 30

House made pappardelle with duck and morel mushroom ragu . . . 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

Cannoli with house made ricotta, grapefruit marmalata and pistachios . . . 8

Rhubarb-brioche bread pudding with ginger ice cream . . . 8

Almond blancmange with rhubarb compote . . . 8

House made ice creams and sorbets . . . 7

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