Dinner Served
Monday – Wednesday 5pm – 9:00pm
Thursday – Saturday 5pm – 10:00pm

For Reservations Please Call (541) 485-6242 ext. 1

We wholeheartedly support our local, organic farmers and ranchers.

appetizers

Fruit and Cheese Plate – Three artisan cheeses, baguette, fresh fruit. 12

Barbecued Wild Boar Ribs – Dry rub, Bourbon glaze. 10

Antipasti – Cured meats, Italian cheeses, marinated vegetables. 12

Steamed Clams Cataplana – Linguiça sausage, proscuitto, tomatoes, chiles. 12

Steamed Mussels – Saffron, white wine, cream, shallots, chives. 12
                                                                                                                                                                       
Spiedino alla Romana – Rustic bread, smoked mozzarella, olive oil, garlic, parsley, anchovy. 8
 
Assorted Pâtés – Baguette, Dijon mustard, cornichons. 12

Crostini Fagioli – White bean purée, garlic, rosemary, rustic bread. 5

soup & salads

Soup of the Day – Please ask your server about our chef’s daily creations. 5/8

Duck Confit Salad  – Baby greens, tomatoes, polenta croutons, balsamic vinaigrette. 14

Warm Cypress Grove Chèvre Salad  – Baby spinach, hazelnuts, Granny Smith apples, raspberry vinaigrette.  12

Autumn Salad – House-cured pancetta, walnuts, Rogue Creamery blue cheese, pears, balsamic vinaigrette. 12

Caesar Salad 8

Dinner Salad – Mixed Greens, toasted almonds, balsamic vinaigrette. 4

entrées

Baked Halibut – Herb crusted, lemon-caper sauce, fried polenta, seasonal vegetable. 26
                                                                                                                                                             
Sautéed Red Snapper à la Dijonnaise – Breaded, Dijon mustard-tarragon sauce, roasted potatoes, seasonal vegetable. 22

Boullibaisse – Clams, mussels, scallops, white fish, prawns, fennel, leeks, tomato, white wine, Pernod, garlic crouton, rouillé.  24

Pan-Seared Rack of Lamb – Herbed rubbed, merlot-lamb jus, aïoli, roasted potatoes, seasonal vegetable. 32

Grilled Ribeye Steak – Horseradish-Maker’s Mark Bourbon sauce, mashed Yukon gold potatoes, seasonal vegetable. 29

Grilled Filet Mignon – Wild Oregon morel sauce, croquette potatoes, seasonal vegetable. 36

Hazelnut Crusted Pork Loin – Clear Creek Distillery pear brandy sauce, roasted sweet potatoes, seasonal vegetable. 27

Choucroute Garnie – Boudin blanc sausage, duck confit, bacon wheel, smoked garlic sausage, sauerkraut, roasted potatoes, Dijon mustard. 28

Oven Roasted Duck Breast – Cassis-gibier sauce, apple compote, wild rice pilaf, seasonal vegetable.25

Oven Roasted Chicken – Chanterelle mushroom sauce, mashed Yukon Gold potatoes, chanterelle crisps, seasonal vegetable. 25

Ragù alla Contidina – Penne pasta, ground beef, Italian sausage, prosciutto, pancetta, parmesan. 16

Salsa de Noci – Chitarra pasta, walnut pesto, parmesan.  15

Menu created by Chef Tim Washburn & Chef Bill Hatch
A 18% gratuity will be added to parties of 6 or more.
Please, no more than two forms of payment per table. Thank You!