dinner

Main Course
All entrees come with the chef’s vegetable of the day unless otherwise specified

½ pound Angus beef burger, thousand island dressing, Tillamook cheddar cheese and housemade
pickle on a brioche bun with choice of Yukon Gold fries or veggie chips     15

Tenderloin tip stroganoff, housemade fettuccini    23

Herbed duck fat fried chicken, sweet potato buttermilk waffle, milk pan gravy    21

G/V Gluten Free Fusilli, sun dried tomato pesto soy milk cream,
portabello mushroom, grilled asparagus   16     add chicken +$7

G Grilled ruby red trout, quinoa cake, sweet red pepper essence    20

Dry aged buffalo and waygu beef meatloaf, crème fraiche mashed potatoes, Hunter’s sauce   22

G  Bourbon maple glaze pork loin, homemade baked beans      23

Mediterranean spiced lamb sirloin skewer, tri-colored couscous, coriander
tzatziki sauce, cabernet syrup   26

Sides

  Carr Valley mac and cheese     8.5

Yukon Gold fries, truffle salt, parmesan  6.5   

V  Crispy veggie chips     5

G Crème fraiche mashed potatoes 4

G  Red quinoa cake    4

Baked Beans    6

V  Chef’s vegetable moment of the day     4