– Dinner

 

 

FIRSTS

Chilled Sweet Pea Soup with Crème Fraîche 8

Chicken Posole with Radish and Cilantro 7

Organic Greens Tossed in Sherry Vinaigrette with Bosc Pear, Spicy Almonds, and Shaved Manchego    6

Asparagus and Dandelion Greens Salad with Warm Bacon & Anchovy Vinaigrette 8

Cabrales Flan with Pear Relish and Walnut Crisp     6

Aunt Voula’s Taramasalata with Grilled Pita Bread    6

 

 

IN BETWEENS

Taylor Shellfish Mussels Steamed in a Spicy Black Bean and Ginger Sauce 14

Prawn Shirazi: Persian Spiced Wild Gulf Shrimp with Cucumber, Roasted Tomato, and Herb Salad 14

 

 

SECONDS

Alaskan Rockfish Roasted with Tomato, Garlic, & Fresh Herbs with Brent’s Baby Potatoes and Roasted Eggplant & Feta Cheese 20

Asparagus and Goat Cheese Tart with Neal’s Peppercress and Walnuts 14

Grilled Chicken with English Pea & Cornbread Cakes and a Mint Vinaigrette 15

Roasted Duck with Coconut Rice, Botany Bay Spinach, and Tamarind Pickled Rhubarb 19

Pan Roasted Curried Chicken Breast with Toasted Cumin Raita and a Fennel & Cucumber Salad with Lemon and Mint 18

Carlton Farm Pork Loin* with Sweet Pea Spaetzle, Radish Salad, and Tarragon–Mustard Vinaigrette 18

Leg of Lamb* with Asparagus–Gruyère Bread Pudding, Mibuna Greens, and an Almond Pesto 20

Grilled Northwest Beef Hanger Steak with a Sauté of Roasted Potato, Red Onion, and Spring Vegetables & a Feta, Smoked Paprika and Almond Saltsa 21

 

 

AFTERS

Chocolate Hazelnut Brownie with Hazelnut Ice Cream 7

Banana Cheesecake with Chocolate Caramel 7

Housemade Ice Cream and Cookies 7

Lime Crème Fraîche Mousse with Vanilla Poached Rhubarb and Rhubarb Caramel 7

Willapa Hills ‘Big Boy’ Blue Cheese Ice Cream with Spiced Walnuts 8

‘Eva Trio’     Rhubarb Fool with Ginger Nut Cookies; Rhubarb Éclair; Rhubarb Crumb Cake 8

 

 

 

 

Amy McCray, Chef/Owner
Mary Cortez, Sous Chef