Small Plates Small plates are intended to be served family style and are delivered to the table as the kitchen prepares them Terrestrial Tasso-Cured Pork Cheeks with Braised Red Cabbage, Creole Mustard Sauce, and Maple Gastrique 17 Smoked Duck Breast with Cranberry Mostarda and Pear 17 Crispy Pork Belly Confit with Ginger Pineapple Relish 18 Smoked Pork with Spaetzle and Braised Greens 13 Housemade Sausage of the Moment 12 Nagano Beef Skewers 13 Oceanic House Cured Salmon with Citrus and Curry Aioli 17 Oysters on the Half Shell 18 Clams Puttanesca 17 Cultivated Roast Asparagus with Bacon, Shallot, and Mustard Whip 11 Butternut Squash Risotto with Fresh Sage and Hazelnuts 14 Assorted Olives 7 House Salad 6 Spreadables Melted Brie with Maple Bourbon Fig Jam 17 House Smoked Salmon Spread 11 Housemade Chicken Pate 10 Edamame Hummus 8 Miscellany Soup, Choice of Two, Housemade 7 House Baked Bread Basket (after 5pm) 5

To allow us time to properly cook entrées to order, they are offered as three course meals with a choice of two soups, house salad, and assorted freshly baked breads with whipped butter and a surprise Potato Wrapped Halibut with Pinot Noir Beurre Rouge 36 Sautéed Alaskan Halibut Wrapped in Potato “Scales” and Served with a Pinot Noir Butter Sauce, Herb and Mushroom Risotto, and Seasonal Vegetable ’15 Walnut City Pinot Noir La Cantera Vineyard Chehalem Mountains Grilled lamb 34 Marinated and Grilled Lamb Sirloin Served on Roasted Vegetable Couscous with Cucumber Salad, Mint and Hazelnut Pesto, and a Cured Olive Vinaigrette ’15 Hence Cellars Cabernet Franc Henderson Orchard Estate Walla Walla Short Rib of Beef 35 Braised in Red Wine and Served on Rosemary-Roasted Fall Vegetables - Butternut Squash, Sweet Potatoes, Parsnips, Carrots, and Brussels Sprouts - with Braising Jus, Honeycrisp Apple and Roasted Garlic Confit ’15 Dunham “Trutina” (Cabernet Blend) Columbia Valley Grilled Shoulder Tender of Beef 35 Grilled Shoulder Tender Crusted with Smoked Peppercorns, with Creamed Fresh Sweet Corn with Roasted Hatch Chile Peppers, White Cheddar and Roasted Garlic Mashed Gold Potatoes, and Grilled Asparagus, Finished with Garlic and Herb Butter and Sea Salt ’11 Cliff Creek Cellars Claret Southern Oregon Seared Scallops 36 Seared Sea Scallops Served with Creamy Leek and Fennel Fondue with Bacon and Honeycrisp Apple, Roasted Delicata Squash, and Finished with a Whole Grain Mustard Cream and Apple Cider Reduction ’16 Basel Cellars Chenin Blanc Old Vine Horse Heaven Hills Seafood Zarzuela 34 Scallops, Shrimp, Clams, and Fish Skillet Roasted in a Rich Saffron and Almond Sofrito with Peppers, Onion, Garlic, Fennel, Tomato, and Linguisa Sausage ’13 Domaine Pouillion GSM “Katydid” Horse Heaven Hills Pork with Leek and Mustard 32 Tender Carlton Farm’s Pork Shoulder, Seasoned and Roasted, and Finished in a White Wine, Dijon Mustard, Caper, and Leek Cream Sauce, with Roasted Garlic Parsnip and Potato Puree, and Seasonal Vegetable ’14 Coeur de Terre Pinot Noir “The Heritage Reserve” Estate McMinnville Grilled Chicken Breast 33 Basil and Lemon-Marinated Grilled Chicken Breast Served on Creamy Polenta with Wild Mushroom Ragout, Roasted Garlic, and Gorgonzola, and Topped with Wilted Spinach ’15 Et Fille Viognier Deux Vert Vineyard Yamhill-Carlton Autumn Spätzle 31 Sautéed Spaetzle with a Coconut Milk Bas, Curried Butternut Squash and Apple Purée, Sherry-Braised Cippolini Onions, Honeycrisp Apples, and Toasted Pumpkin Seeds ’16 Denison Cellars Pinot Noir Willamette Valley