Own this business? Learn more about offering online ordering to your diners.
Warm frisee, bacon, rogue river blue cheese and croutons. Topped with a soft poached egg.
Roasted red beets, tomatoes, endives, goat cheese and walnuts. Dijon mustard vinaigrette.
Shails baked with parsley, pernod and dill butter. Homemade croissant pastry crust.
Assortment of cheese, homemade rillettes, saucisson and pate with french cornichons, dijon mustard and baguette.
Marsellaise fish soup with croutons, swiss cheese and rouille
Local mushrooms sauteed in cognac and mushroom stock reduction
Served half shell with champagne and shallot mignonette or we can poached them in parsley, dill and pernod butter topped with croissant pastry.
Weppler farm salad greens, raspberry and walnut oil vinaigrette to add rogue. Blue cheese, fresh fruit, local hazelnuts and walnuts $1.00
Local boston bibb lettuce, shaved parmesan, marinated white anchovies, local roasted sweet beets and tarragon soft poached egg.
Chef's Homemade Pate or rillettes, cornichons and sweet shallot confit
Classic french onion soup with swiss emmethaler and gruyere cheese. Made with vegetabl, red and white onion stock
Gluten and dairy free soup made each
Buffala mozzarella, roasted red pepper, tomatoes and red beets, salad of chick peas, butter beans and potatoes, white anchovies marinated in olive oil or french cured ham.
Gluten and dairy free puree. Vegetable stock base roasted chestnut, fall squash and chanterelle mushroom
Red alder farm pepper greens, cucumbers, carrrot roasted beets, bacon and tarragon soft poached egg, carrot ginger vinaigrette
Munoz farms sweet peppers, warm burrata cheese, fresh basil, cilantro puree and lemon olive oil
Homemade dill cured wild salmon gravlax and creme fraiche. Caper and red onion
Peaches, caramelized apples, shallots with gruyere cheese roasted roma tomatoes with basil and greens.
Sauteed chanterelles, chanterelle mushroom stock reduction, mashed parsnip and potato puree, sauteed vegetables.
Sauteed chanterelles, chanterelle mushroom stock reduction, mashed parsnip and potato puree, sauteed vegetables.
Served with jumbo gulf shrimp
Saute of local pears, reduction of veal stock, cognac and stone fruits, mashed parsnip and potato puree with braised red cabbage with fennel seeds
Red wine shallot and green pepperconr sauces, french fires, salad and sauteed spinach
Chicken, potatoes, wild mushrooms, onions and carrots in a rich pinot noir sauce
Hanger steak, shallot pinot noir reduction
Duck breast and leg braised for 6 hours, potted and crisped orange cognac sauce.
Boat caught wild chinook salmon with french green lentils and pommery mustard crust, dijon mustard and cognac reduction
Seared rib eye steak with crushed green peppercorn sauce
Homemade pasta stuffed with roasted butternut squash and ricotta cheese. Brown butter sauce with saute farmer market vegetables
Sirloin of angus beef ground to order and served raw with onion, capers and parsley.
Slowly braised stew of duck confit, lamb, garlic sausage and white beans. Lightly topped with a golden breadcrumb crust. Served with a green salad, dijon mustard vinagrette.
Sauteed garlic and oil with a touch of pernod and cream
Rosemary, fennel, tomato, roasted garlic and parsley
Oven rosted tomatoes, roasted garlic and harissa
Coconut milk, red curry, basil and fresh mint
Liquar and green apple vodka pear juice and elderflower water
Elderflower liquor, orange vodka, grapefruit jice, bitters and lychee
Liquar, vodka and juice are enhanced by cranberry bitters and poached cherries
Creme de violet liquor, blueberry vodka and violet syrup, lavender bitters and lemon.
Homemade lemoncello and lemonade, citrus vodka, fresh squeezed lemon juice
Poached peaches in orange blassan water, peach brandy, vodka and peach bitters.
French fries with homemade saffron aioli
Sauteed spinach with sweet garlic and oil
Mashed potatoes blended with root vegetables, hint of curry, cream and butter.
Dijon mustard vinigrette.
Gruyere, emmenthaler and white tilamook cheddar. Served with french bread. Add tomatoes, apples, pears, ham, potatoes, roasted beets, cornichons $2.00. Add an additional shot of clear creek kirshwasser $7.00
Emmenthaler, gruyere, white tillamook cheddar, oregon white truffle oil and truffle butter. Served with all local ham, apples, cornichons and bread $26.00
Warm caramelized apple tart served upside down, homemade whipped cream pommeau de normandy $5.00.
Freshly ground regular and decaffeinated coffee
Freshly brewed regular and decaffeinated coffee
Weppler farm salad greens, raspberry and walnut oil vinaigrette to add rague blue cheese, fresh fruit, local hozelnuts and walnuts.
Local boston bibb lettuce, shaved parmesan, marinated white anchovies, local roasted sweet beets and tarragon soft poached egg
Gluten and dairy free soup made each day.
Snails baked with parsley, pernod and dill butter. Homemade croissant pastry crust
Roasted red beets, tomatoes, endives, goat cheese and local walnuts. Dijon mustard vinigrette
Weppler farms organic greens of arugula, mizuna, mustard leaf, chervill, dill and mint added to a selection of local bacon, fruit cheese and nuts
Classic french onion soup with swiss emmethaler and gruyere cheese. Made the vegetable, red white onion stock
Choice of jean jacques homemade charcuterie wiht cornichons, sweet shallot confit and dijon mustard.
Oven grilled t9illamook and cured french ham with bechamel on rosemary bread. Served with pomme frites and french fries.
Served with green salad
Chef's selection of fresh and roasted ingredients served on a fresh baked baguette. Choice of pamme frites or salad.
Homemade soup du jor with a green salad, dijon vinaigrette
Chicken, potatoes, wild mushrooms, onions and carrots in a rich pinot noir sauce.
Warm grilled large breast of chicken or fillet of wild chinook salmon over salad greens, tomatoes, roasted red betts, hazelnuts and dried cherries.
Assortment of cheese, homemade rillettes, saucisson and pate with french cornichons, dijon mustard and baguete.
Mussels with white wine, pernod and shallots, served with french fries.
Omelets with local cheese with green salad
Freshly baked baguette with homemade pate saucission, french cured ham or pork belly rilettes with fresh butter, cornichons and homemade sweet shallot confit, green salad
Three cheese fondue served with baguette bread and choice of roasted red beets, cornichons or ham
Wild chinook salmon with french green lentils and pommery mustard crust, dijon mustard and cognac reduction
Roasted chestnut, fall squash and chanterelle mushroom
Red alder farm pepper greens, cucumbers, carrot, roasted betts, carlton farms bacon and tarragon soft poached egg. Carrot ginger vinaigrete.
Three egg omelet stuffed full of cured chinook salmon, local spinach and swiss emmenthaler cheese
Oregon coast dungeness crab, ricotta and fine herbs
Homemade pasta stuffed with roasted butternut and acorn squash with ricotta cheese. Brown butter sauce with saute farmer market vegetables
Grass fed NY sirloin hamburger served medium rare, salad or french fries.
Warm frisee, bacon, rogue river blue cheese and croutons. Topped with a soft poached egg.
Local boston bibb lettuce, shaved parmesan, marinated white anchovies, local roasted sweet beets and tarragon soft poached egg
Peaches carmelized apples, shallots with gruyere cheese. Roasted roma tomatoes with basil and greens.
House cured wild salmon with lemon, dill and sea salt. Creme fraiche, caper and red onion.
French dish from the savoie region. It is a gratin of potatoes, morbier cheese, caramelized onion and bacon.
Emmenthaler, gruyere, white tillamook cheddar, oregon white truffle oil and truffle butter. Served with all local ham, apples, cornichons and bread.
French fries with homemade saffron aioli
Dijon mustard vinaigrette
Freshly ground and brewed regular or decaffeinated coffee.