LUNCH
STARTERS & SALADS
Pressed salad of Oregon Bay shrimp, shell & snap peas with dill yogurt
and orange infused olive oil$17.50
Charcuterie board of artisanal cured meats and pickles $21.00
Totten Inlet musselssteamed in white wine, gingered plum sauce & chilies
with cilantro and sesame crisps$17.00
Young summer vegetables and lettuces with almonds
and lemon-mint vinaigrette$16.50
Prosciutto di Parma with an arugula and stone fruit salad $18.50
Tomato gazpacho with Oregon bay shrimp, garlic croutons, cucumbers, onions, & espelette pepper$18.50
Salad of summer greens, toasted hazelnuts
and herb vinaigrette $10.50with blue cheese add $2.00
Soup of the day $8.00
Artisan bread and extra virgin olive oil $2.00/person
There will be an 18% gratuity added to parties of six or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Duck is cooked to medium, Steak and Burger are cooked to order, oysters are raw
**Wild mushrooms – Yellow foot, Chanterelle and Hedgehog – not an inspected product
LUNCH
SANDWICHES
served with cup of soup or salad $10.95
Honey roasted turkey breastapplewood bacon with Swiss cheese
andremouladeon seeded whole wheat bread
Fresh Oregon Bay shrimp salad on a toasted brioche bun
Grilled flatbread with spicy sheep’s milk feta spread, spinach, tomatoes
and sweet & sour shallots
MAIN COURSES
Open-faced sandwich of pastrami, grilled onions & sharp white cheddar $16.00
The Higgins burger of Carman Ranch grass-fed beef
on a toasted hearth-baked roll* $16.00
Radiatore pasta “Puttanesca”-roasted tomatoes, olives,
escarole, Albacore, Pecorino Romano & Anchoïade$18.50
Fava bean Tameya, basmati rice, lemon tahini sauce
with marinated zucchini and tomatoes$18.50
Grilled, marinated rockfish with hazelnut romesco sauce,
papasbravas and snap peas$20.50
Whole pig plate – “Portuguese Cozido” – braised pork shoulder, beef short ribs, Linguiça and Farinheira sausages, LomoIberico, vegetables and rice$21.50
“Risi e Bisi” – Acquerello risotto with peas, prosciutto
and Parmigiano Reggiano cheese$20.50
DINNER
STARTERS & SALADS
Pressed salad of Oregon Bay shrimp, shell & snap peas with dill yogurt
and orange infused olive oil $17.50
Charcuterie board of artisanal cured meats and pickles $21.00
Totten Inlet mussels steamed in white wine, gingered plum sauce & chilies
with cilantro and sesame crisps $17.00
Young summer vegetables and lettuces with almonds
and lemon-mint vinaigrette$16.50
Prosciutto di Parma with an arugula and stone fruit salad $18.50
Tomato gazpacho with Oregon bay shrimp, garlic croutons, cucumbers, onions & espelette pepper$18.50
Salad of summer greens, toasted hazelnuts
and herb vinaigrette $10.50 with blue cheese add $2.00
Soup of the day $8.00
Artisan bread and extra virgin olive oil $2.00/person
There will be an 18% gratuity added to parties of six or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Duck is cooked to medium, Steak and Burger are cooked to order, oysters are raw
**Wild mushrooms – Yellow foot, Chanterelle and Hedgehog – not an inspected product
DINNER
MAIN COURSES
Radiatore pasta “Puttanesca”-roasted tomatoes, olives,
escarole, Albacore, Pecorino Romano, & Anchoïade$25.50
Whole pig plate – “Portuguese Cozido” – braised pork shoulder, beef short ribs, Linguiça and Farinheira sausages, LomoIberico, vegetables and rice$39.50
Fava bean Tameya, basmati rice, lemon tahini sauce
with marinated zucchini and tomatoes$25.50
Select steak of Oregon beef and chefs choice accompaniments* Market Price
Kakavia – Greek fisherman’s stew of mussels, prawns, clams and calamari
with tomatoes, vegetables, dill and garlic toast$36.00
Grilled, marinated rockfish with hazelnut romesco sauce,
papasbravas and snap peas$34.50
Magretconfit of duck withbrandied cherry compote, braised greens
andflint corn polenta cake* $46.50
“Risi e Bisi” – Acquerello risotto with peas, prosciutto
and Parmigiano Reggiano cheese $27.25
BISTRO MENU
Pressed salad of Oregon Bay shrimp, shell & snap peas with dill yogurt
and orange infused olive oil $17.50
Young summer vegetables and lettuces with almonds
and lemon-mint vinaigrette $16.50
The Higgins burger of Carman Ranch grass-fed beef
on a toasted hearth-baked roll* $16.00
Oven-roasted heirloom potatoes with red pepper rouille$9.75
Tomato gazpacho with Oregon bay shrimp, garlic croutons, cucumbers &
espelette peppers $18.5
Open-faced sandwich of pastrami, grilled onions & sharp white cheddar $16.00
Totten Inlet mussels steamed in white wine, gingered plum sauce & chilies
with cilantro and sesame crisps $17.00
Prosciutto di Parma with an arugula and stone fruit salad $18.50
Radiatore pasta “Puttanesca”-roasted tomatoes, olives, escarole,
Albacore, Pecorino romanoAnchoïade$18.50
Charcuterie board of artisanal cured meats and pickles $21.00
Platter of smoked Northwest seafood & pickled vegetables $16.50
Herb-marinated chèvre cheese with olives & parmesan toasts $10.75
Honey & chile-roasted Oregon hazelnuts $9.50
Salad of summer greens, toasted hazelnuts and herb vinaigrette $10.50
with blue cheese add $2.00
Selected fruits & cheeses $16.50
Focaccia with tomatoes, basil and Black Sheep fresh cheese$12.00
withsalami$14.
Artisan bread and extra virgin olive oil $2.00/person
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Duck is cooked to medium, Steak and Burger are cooked to order, oysters are raw
**Wild mushrooms – Yellow foot, Chanterelle and Hedgehog – not an inspected product