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– Dinner

 

FIRSTS

Roasted Tomato & Parmesan Soup with Rosemary Cream† 7

Butternut Squash and Jarrahdale Pumpkin Soup with Coconut and Toasted Sesame† 7

Organic Greens Tossed in Sherry Vinaigrette with Pear, Spiced Almonds, and Shaved Manchego† 7

Cabrales Flan with Pear Relish and Walnut Crisp 6

Aunt Voula’s Taramasalata with Grilled Pita Bread 6

 

 

IN BETWEENS

Totten Inlet Mussels Steamed with White Wine, Garlic, and a Mustard–Caper Butter† 14

Thali Plate: Tandoori Chicken Wing; Five Spice Potatoes; Toor Dal; Eggplant Bharta; Housemade Garlic Naan; and Garam Masala Roasted Peanuts 16

 

 

SECONDS

Pan-Seared Arctic Char with Fingerling Potatoes, Feta Cheese, and Fennel Braised with Roasted Tomato and Ouzo 26

Butternut Squash Mac & Cheese with Goat Cheese Béchamel and Lacinato Kale 17

Grilled Leg of Lamb* with Warm Salad of Barley, Roasted Delicata Squash & Chard and a Pumpkin Seed Pesto 21

Lemon & Spice Roasted Chicken with Rice & Pistachio Pilaf, Brussels Sprouts, and a Pan Jus† 18

Carlton Farm Pork Loin* with Peanut–Lime Noodles with Shishito Peppers and Barbara Tropp’s Strange Flavor Eggplant 19

Grilled Northwest Beef Hanger Steak* with a Sauté of Potato, Red Onion & Autumn Vegetables and a Feta, Smoked Paprika & Almond Saltsa† 23

 

 

AFTERS

Chocolate Prune Torte with Chocolate Plum Sauce† 7

Autumn Fruit and Pecan Crisp with Brown Sugar Ice Cream 8
please allow 10 minutes

Housemade Ice Cream† and Cookies 7

Pineapple Streusel Cake with Pineapple Curd 7

‘Eva Trio’ Pumpkin Bread Pudding; Pumpkin Mousse; Pumpkin Hazelnut Cake with Nutmeg Whip 8

Bosc Pear and Bleu d’Auvergne Cheese Crêpes with Walnuts and Thyme Honey 8

 

†recipe can be prepared without gluten
Please notify your server of any food allergies.
All foods prepared in our kitchen may contain allergens.
Requests for substitutions will be politely declined
 

 

Amy McCray, Chef/Owner

 

 

 

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