DINNER     DESSERT     COCKTAILS     WINE LIST

STARTERS

XO GLAZED OCTOPUS A LA PLANCHA
cucumber | cilantro and basil tossed in a yuzu ponzu | toasted sesame   22
STEAK TARTARE
bagna càuda | grilled sour dough seasoned with za’atar  19
ARTISAN LOCAL BREAD
kalamata olive loaf | seeded loaf | baguette | sourdough | trio of house made butters
bread for two 8 | bread for four 14
MUSHROOM, MUSHROOM
savory porcini flan | porcini consommé | saute of local mushrooms  18
TUNA CARPACCIO
ginger vinaigrette | cucumber jalapeno salsa | wasabi mayo | potato chips  19
CHEESE BOARD
selection of three cheeses from the Oregon Cheese Cave | accompaniments  24
HARISSA SEARED SCALLOPS
celery & caper salad | crispy prosciutto | yuzu hollandaise  market price

MARKET

RAVIOLI
butternut squash & ricotta filling | sunflower seeds, olives & basil | silken squash puree | pecorino froth   19

A SIMPLE SALAD
market greens | poppy seed, lemon & dill | fermented house ranch  13

SEASONAL SOUP DU JOUR
please inquire with our staff  14

KURI SQUASH GNOCHETTI EN BRODO
saffron broth | dill | wild arugula  15

PERSIMMON & CHÈVRE CRÊPE
warm crêpe with chèvre | macerated persimmon | quinoa, sunflower, & poppy seed | whiskey maple | frisee  17

MAINS

DRY-AGED RIBEYE STEAK
bone marrow butter | Rogue Valley grower’s market vegetables | truffle red wine jus  52

BRAISED LAMB SHANK
broccolini & onions | pappardelle pasta | achiote vinaigrette | rosemary sherry wine jus  43

CURRIED MUSSELS
Salt Spring Island mussels | steamed in beer, coconut & spices with garlic & butter | jasmine rice congee  35

DUCK FETTUCCINE
house fettuccine pasta | shredded duck confit | forest mushroom duxelle | roasted chicken demi-glace  39

MARKET FISH
please inquire with your server for tonight’s preparation  market price

FILET MIGNON
beef tenderloin basted in butter & thyme | market vegetables | chimi churri | red wine truffle jus  48

*Menu and prices subject to change without notice.