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velvety smooth custard infused with fresh ginger and a hint of vanilla, served with a shortbread cooki
pecans and caramel baked in a sweet pastry crust, topped with chocolate-Kahlúa mousse and a thin layer of ganache, served with caramel and chocolate sauces
pumpkin custard baked in a vanilla shortbread crust, plated with spiced crème fraîche and pumpkin seed brittle
individual cake studded with dates, smothered in a brown sugar caramel sauce, served warm with vanilla ice cream
individual tart tatin made traditionally with local appels and rich crust, served warm with walnut vanilla ice cream.
grilled crispy romaine lettuce with garlic croutons, Caesar dressing, and Grana Padano, topped with house-smoked salmon
with orange-sesame, green goddess, or balsamic vinaigrette with bleu cheese crumbles
assorted charcuterie an cannellini bean salad with olives, cured tomatoes, wine glazed mushrooms, and the chefs market selections
seared, sliced, and served with avocado, cucumber, and wasabi dressing
alsea acres goat cheese, baked with a pumpkin seed crust, served with roasted fall squash, radicchio, and pear vinaigrette
steamed in coconut milk, lemon grass, ginger, kaffir lime, chilies, and basil, garnished with curry dusted fried wontons
Painted Hills ground beef with crispy fried onions, housemade pickles, relish, and aïoli on our own herb- salted bun, with a choice of French fries or a seasonal green salad, with bacon add $1.50
served open-faced, layered with corned beef, sauerkraut, melted Gruyère, and housemade Thousand Island, with a choice of French fries or a seasonal green salad
served with housemade crackers, fresh fruit, seasonal fruit compote, and toasted hazelnuts
absolut citron muddled with lemon, shaken with Bonny Doon Framboise, served up with a sugared rim
chilled Crater Lake vodka poured over smoked blue cheese filled Spanish olives and roasted garlic, topped with olive juice
absolut raspberri and chambord muddled with raspberries puree, served up in a martini glass, topped with Terres Dorèes pink champagne
Crown Royal and sweet vermouth shaken and served up with Griottes brandy soaked cherries
clear creek apple brandy, Frangelico and Stoli Vanil Shaken with housemade apple syrup, served up, garnished with fresh nutmeg shavings
absolut Mandarin and triple sec muddled with candied mandarin pieces, shaken with fresh squeezed lemmon juice, served up with a sugared rim, garnished with orange zest
semillion Ice wine and hot monkey chili Infused vodka shaken until very cold, served up with a sweet habanero pepper garnish
rogue hazelnut spiced rum and Frangelico, steamed with housemade squash puree and cream, topped with whipped cream and fresh grated nutmeg
steamed in coconut milk, lemongrass, ginger, kaffir lime, chilies, and basil, garnished with curry dusted fried wontons
assorted charcuterie an cannellini bean salad with olives, cured tomatoes, wine glazed mushrooms, and the chefs market selections
seared, sliced, and served with avocado, cucumber, and wasabi dressing
chef's daily choices served with housemade crackers, fresh fruit, seasonal fruit compote, and toasted hazelnuts
spicy braised local chicken, topped with bean sprouts and peanuts, served with chili dipping sauce
mixed greens with choice of orange-sesame, green goddess or balsamic vinaigrette with blue cheese crumbles
tossed in a warm bacon dressing, finished with salumi pancetta, vine-ripened tomatoes, soft poached eggs, and shaved Grana Padano
alsea acres goat cheese, baked with a pumpkin seed crust, served with roasted fall squash, radicchio, and pear vinaigrette
grilled crispy romaine lettuce with garlic croutons, Caesar dressing, and Grana Padano, topped with house-smoked salmon
braised hind quarter and lightly smoked breast, plated with quinoa, pumpkin seeds, pasilla jus, and passion fruit coulis, finished with chimichurri
mustard crumb encrusted, pan-roasted, plated with carrot spätzle, finished with watercress crème fraîche
grilled, served atop a savory donut and ham hock jus, finished with a rhubarb compote
gougere surrounded in wild mushroom ragout, finished with alsea acres chevre and arugula coulis
steamed in coconut milk, lemon grass, ginger, kaffir lime, chilies, and basil, garnished with curry dusted fried wontons
assorted charcuterie an cannellini bean salad with olives, cured tomatoes, wine glazed mushrooms, and the chefs market selections
seared, sliced, and served with avocado, cucumber, and wasabi dressing
chef's daily choices served with housemade crackers, fresh fruit, seasonal fruit compote, and toasted hazelnuts
spicy braised local chicken served with bean sprouts and chile dipping sauce
served with housemade bread
with orange-sesame, balsamic vinaigrette with blue cheese crumbles or green goddess dressing
crispy romaine lettuce and Bistro-smoked salmon, tossed with horseradish-buttermilk dressing, fried capers, and cornichons
tossed in a warm bacon dressing, finished with salumi pancetta, vine-ripened tomatoes, soft poached eggs, and shaved Grana Padano
alsea acres goat cheese, baked with a pumpkin seed crust, served with roasted fall squash, radicchio, and pear vinaigrette
locally grown grilled breast, simmered in a sweet chili sauce and fresh cilantro, served atop Chinese noodles tossed in fiery peanut sauce (barbeque)
brioche bread dredged in egg batter, topped with arugula walnut pesto, smoked ham, turkey, and fontina, served with a pear radicchio salad
grilled fall vegetables and marinated portobello mushrooms atop a fried polenta cake, plated with a field green and chestnut salad
served open-faced, layered with corned beef, sauerkraut, melted Gruyére, and housemade Thousand Island, served with house-cut French fries or a seasonal green salad
seared rare, placed on a bed of roasted fingerling potatoes and braised fennel, topped with kalamata olive and fennel frond relish
cascade natural ground beef with housemade pickles and relish, crispy fried onions, lettuce and aïoli on our own herb-salted bun, served with house-cut French fries or a seasonal green salad, with smoked bacon add $1.50