Prix Fixe Menu changes weekly and includes 2 Glasses of Wine and 3-Course Dinner for $38.00
Appetizers, Soupes & Salades
Pâté Maison Country-style loaf of veal, pork, pistachio nut and cognac 11.00
Escargots á la Bourguignonne French “Burgundy” snails baked with garlic butter, parsley and Pernod 12.00
Soupe á L’ Oignon Onion soup baked with Emmenthal Swiss cheese. 9.00
Soupe du Jour Soup of the Day 9.00
Salade de Coeurs de Laitue et Blu Hearts of romaine served with a creamy buttermilk blue cheese dressing with shaved radish and European cucumber. 9.00
Salade a la Mediterrane
Organic mixed greens tossed with red onion, tomato, garlic crouton, saracena olive, white beans and sherry,
Dijon vinaigrette. 9.00
Fromage de Montrachet aux Noisettes et Betteraves Montrachet goat cheese crusted with toasted hazelnuts, baked and served with golden beet and endive salad. 13.00
Bistro Menu: All bistro menu items are accompanied by a mixed green salad.
Crevettes au Beurre a la Lousiane
Linguine, sautéed with gulf shrimp, garlic, white wine, tomato, parsley and paprika. 22.00
Poulet Saute a la Provencal Boneless breast and thigh of chicken sautéed with lemon, garlic and olive butter, with goat cheese mashed potatoes. 22.00
Cotelette de Porc a la Viennoise
Fresh
Carlton pork loin, lightly pounded, breaded, sautéed and served with caper, watercress aioli and parslied potatoes. 23.00
Fruits de Mer Chef’s special seafood selections of the day. (Market Price)
Les Entrees All of the following entrees are served a la carte.
Split plate charge $5.00
Napoleon a la Florentine
Layers of grilled polenta, roasted eggplant, caramelized onions, roasted pepper, black olive tapenade and fontina cheese with red and yellow pepper coulis and sautéed spinach. 25.00
Magret de Caneton au Cassis
Breast of “Liberty Ranch” duck pan-roasted sliced and served with a cassis demi glaze, seasonal fruit and a blend of brown and black japonica rices. 34.00
Fruits de Mer
Chef’s special seafood selections of the day. (Market Price)
Filet Mignon a la Rossini
Filet of Natural Angus beef, pan-roasted on a puff pastry croute with duck liver mousse, mushroom duxelles, madeira demi-glaze and Peruvian duchesse potatoes. 37.00
Longe D’ Agneau Roti
Fresh Willamette Valley “Anderson Ranch” lamb loin, pan-roasted with lemon, pine nut crust, sliced and served with an asparagus risotto and pinot noir reduction. 39.00
