3 Square

roasted Asian red pears layered with smoked rogue river blue cheese and puff pastry, topped with crisp grapes and drizzled with walnut oil.

pan seared fresh dungeness crab cakes with roasted jalapeno aioli

black tiger prawns in an apple - brandy - mustard sauce with a smoked salmon spaetzle

sweet potato gnocchi tossed in a brown butter sage pan sauce with cherry tomatoes and baby spinach topped with fresh shaved Asiago cheese and drizzles of white truffle oil

crispy calamari tossed in a light batter and dusted with semolina, served with a lemon - caper remoulade

sushi - grade raw ahi tossed in a poke vinaigrette with fresh pineapple, set atop organic field greens and encompassed with sesame cracker

organic butter leaf lettuce tossed with rogue river smoked blue cheese, bacon, English cucumbers, cherry tomatoes and an oregon berry vinaigrette topped with cherry-barbeque pulled chicken and a rosemary infused hard boiled egg

organic field greens tossed in a balsamic vinaigrette with fresh strawberries, cherry tomatoes and English cucumbers topped with a hazelnut crusted goat cheese medallion

organic spinach with a pomegranate vinaigrette, topped with candied pecans, red pears, rogue river smoked blue cheese and bacon

pan seared black tiger prawns with Roma tomatoes, fresh basil and garlic set on Angel hair pasta with a lemon - shallot vinaigrette

pepper crusted, all natural shaved beef tenderloin with a petite organic field green salad tossed in a gorgonzola vinaigrette with plum tomatoes and shaved red onions accompanied by roasted garlic crustinos

crisp romaine tossed with house Caesar dressing. shaved parmesan and garlic croutons

organic field greens with tomatoes, cucumbers, red onions, carrots and garlic croutons

an all natural beef tenderloin topped with a bordelaise sauce with smoked gouda-white truffle scallop potatoes and an organic vegetable roulade, cabernet recommended

an all natural Frenched rack of lamb with a rosemary demi glace over a parsnip - potato puree and asparagus spears, bordeaux recommended

an all natural pomegranate glazed center cut pork chop topped with a sweet onion compote accompanied by sweet potato filled corn crepes and organic seasonal vegetables, pinot noir recommended

pistachio crusted chicken breasts topped with a white truffle - winter mushrooms pan sauce served over garlic mashed potatoes and organic seasonal vegetables, chardonnay recommended

house made toasted ravioli filled with roasted spaghetti squash, ricotta and goat cheeses tossed with roasted garlic and cherry tomatoes topped with a spicy tomato foam and basil puree, cotes du rhone recommended

sesame and black pepper crusted abi with a sweet soy glaze, mushroom ricotta and sauteed baby spinach, pinot gris recommended

pan seared king Salmon set atop a caramelized onion- crab barrlotto topped with a whole grain mustard sauce with a potato lyonnaise and asparagus spears, sauvignon blanc recommended

all natural house made meatloaf with a bacon maple glaze, basil butter mashed potatoes and glazed carrots, bordeaux recommended

our burger feature all natural, oregon grown free range beef and set on an organic bun, your choice of: beef, patty, chicken breast, boca burger, or a salmon burger add 1.00, served with lettuce, tomato and onion with your choice of one side and two toppings add 0.75 for each additional topping

side salad, potato salad, mashed potatoes, cup of soup or a cheddar-mornay baked penne

cheddar, smoked gouda, goat cheese, mozzarella, pepper Jack, Swiss, bacon, green chiles, salsa, guacamole, spinach, grilled onions or mushrooms