SMALL PLATES

BASKET OF BREAD 5.00

SOUP OF THE DAY 5.00/8.00

BASKET OF BREAD 5

SOUP OF THE DAY 5/10

FRIED CALAMARI

Soy Sauce & chipotle aioli dipping sauces

SHRIMP AND CRAB CAKES

Served with a corn pico de gallo, and chipotle aoli sauce 16

AHI TUNA STUFFED AVOCADO

Marinated ground raw sushi tuna served in a half avocado over Asian slaw spicy red chili, ginger, sesame seeds, and gluten free teriyaki sauce

SPINACH AND ARTICHOKE DIP

Homemade white corn tortilla chips 14

Salads

Add organic chicken $6 or shrimp $6

ORGANIC SPINACH SALAD

Pecans, red onions, dried cranberries, and crumbled Gorgonzola, honey mustard dressing

large 12 small 8

ROASTED BEET SALAD

Fresh local roasted beets served with mandarin oranges and chevre with an orange horseradish vinaigrette 14

CLASSIC CAESAR

Romaine lettuce, shaved Parmesan, and house croutons with a classic Caesar dressing

large 12 small 8

HOUSE SALAD

Baby mixed greens, cherry tomatoes, red onions, Gorgonzola cheese, cilantro herb dressing

large 12 small 8

Entrees

CAJUN SEAFOOD AND ANDOUILLE SAUSAGE PASTA

Radiatori pasta tossed with a Cajun cream sauce, and a tantalizing mix of shrimp, halibut, baby scallops, mussels, steelhead, Andouille sausage, red onions, red bell peppers, and Parmesan cheese 30

HAZELNUT CRUSTED FRIED CHICKEN

Hazelnut crusted Organic, free range chicken breast, fried and topped with Frangelico orange cream sauce and dried cranberries, mashed potatoes and seasonal vegetables

FRESH LOCAL CHINOOK SALMON

Pan Seared, with a lemon Saffron Sauce

Served with rice and seasonal vegetables

GNOCCHI

Gnocchi served with mushrooms, butternut squash, and onions in a creamy pesto sauce

FILET MIGNON

7oz sustainably produced, bacon-wrapped beef tenderloin topped with rosemary and red wine demi-glace. Served with mashed potatoes and seasonal vegetables

GRILLED RIBEYE

14 ounce choice Black Angus, served over mashed potatoes, seasonal vegetables and a rosemary and red wine demi-glace

SHRIMP TOPPED WILD MUSHROOM RAVIOLI

6 jumbo shrimp served over wild mushroom ravioli with onions, peppers, Parmesan cream sauce and panko crumbles

SESAME CRUSTED SUSHI TUNA

Pan seared raw tuna topped with wakame seaweed salad and pickled ginger. Topped with a wasabi and gluten free teriyaki sauce. Served with mashed potatoes and seasonal vegetables

BEEF MEDALLIONS AND SHRIMP

6 ounces of Black Angus Tenderloin medallions and shrimp topped with a Dijon and mushroom demi-glace. Served with mashed potatoes and seasonal vegetables

CRAB STUFFED SOLE

Local Oregon sole with crab, bell pepper, onion, and carrot stuffing. Served with a lemon, dill cream sauce, mashed potatoes, and vegetables topped with a shrimp

BRAISED LAMB SHANK

Savory lamb shank braised slowly in a red wine, rosemary, and thyme demi-glace. Served with mashed potatoes and seasonal vegetables 32

HALIBUT ALMANDINE

Fresh Pacific Halibut, lightly panco crusted, with a cranberry, citrus, butter sauce. Served with mashed potatoes and seasonal vegetables

HOMEMADE DESSERTS

9 each

Flourless Chocolate Cake

Rich dense dark chocolate cake Gluten Free

Crème Brule

Vanilla custard topped with a thin hard layer of caramel

Gluten Free

Peanut Butter Chocolate Cake

Layers of peanut butter mousse and chocolate cake

covered with a chocolate ganache and fresh whipped cream

Hood River Apple Cobbler

Topped with Vanilla Ice Cream and Caramel sauce

Carrot Cake

Homemade carrot cake with a vanilla cream cheese frosting

Tiramisu

This cake like dessert features Brandy, Kahlua, white and dark chocolate and Mascarpone cheese mousse

Chocolate Espresso Cake

Layers of chocolate cake and Espresso mousse

with a vanilla cream cheese icing

Cheesecake du jour

Served with raspberry sauce and whip cream