Starters
Escargots
butter, garlic, brandy, cream, puff pastry
Sauteed
Mushrooms
seasonal sauté with whiskey, cream, butter & herbs
Grilled
Goat Cheese & Roasted Garlic
pine nut crusted chevre, olive oil & roasted garlic with crostini
Garlic
Prawns
Gulf prawns, cream sherry, garlic, butter & breadcrumbs
Creole
Crab Cakes
on corn fried tomatoes & chipotle cream
Soup
and Salads
Soup of the Day
Chef's selection of regional faire
House
Organic Greens
organic field greens, spiced pecans, mandarin oranges, pecan vinaigrette
Caesar
Salad
romaine lettuce, anchovy dressing, Parmesan croutons
Warm
Spinach Salad
bacon, egg, red wine vinaigrette
Bistro
Classics
Seafood Crepes
seasonal fish and shrimp baked with béchamel & fontina, rice and
veggie
Portobello Mushroom Ravioli
brown butter, Hood River Pears, red onions & walnuts
Coconut
Crusted Chicken
seared in olive oil with lime butter and rice pilaf
Wiener
Schnitzel
breaded pork cutlets with lemon butter, capers & garlic mash
Main
Courses
Served with organic house salad, bread and vegetables,
substitute soup, Caesar salad or warm spinach salad for just 3.00
Seafood Linguini
fresh seafood, prawns and alfredo cream
*Falesco, Sangiovese/Cabernet/Merlot, Italy
Fresh
Salmon
lemon-thyme beurre blanc, basmati rice
*Winters Hill, Pinot Noir, Amity, OR.
Sambuca
Shrimp
large gulf prawns, dried peppers, licorice liquor, anise butter,
rice
*Flerchinger, Pinot Gris, Hood River, OR.
Flame Broiled Pork loin
topped with a brandy & diced apple demi glace, garlic mash
*Hood River Vineyards, Pinot Noir, OR.
Seared Ahi Tuna
served rare with ponzu & wasabi cream, basmati rice
*Caymus, Conundrum, CA.
Chicken Cordon Bleu
panko crust, black forest ham, gruyere cheese, frangelico butter,
rice
*Chateau St. Jean, Fume Blanc, CA.
Filet
Mignon
tower-cut choice filet, green peppercorn sauce, garlic mash
*Bergevin, Meritage, Walla Walla, WA.
Steak Diane
tournedos of beef, garlic, bordelaise, mustard, mushrooms, garlic
mash
*Liberty School, Cabernet Sauvignon, CA.
Roast Rack of New Zealand Lamb
Rosemary & Dijon rub, zinfandel reduction, garlic mash
*Desert Wind, Merlot, WA.
The
House Dessert
Stonehedge Gardens Flaming Bread Pudding
A new twist on an old favorite:
Our cinnamon baked baguette bread is topped with
crème brûlée then served flaming.