8.50Beet SaladPrairie creek farm roasted beets, marinated in champagne vinaigrette and served with crumbled feta cheese and white oak farm micro greens.
10.75Grilled Garlic and Pepper PrawnsMarinated wild prawns, grilled and served over local mixed greens in champagne vinaigrette. Served with house salsa and citrus aioli.
9.50Smoked Trout SaladCured and smoked idaho trout served over local mixed greens, capers, pickled onions and balsamic vinaigrette.
6.00Smoked Salmon and Trout MousseHouse smoked wild salmon and idaho trout with fromage blanc, cracked pepper and fresh herbs. Served with house lavash crackers.
10.00Pasta with Sundried Tomatoes, Olives and CapersArtisan pasta with sundried tomatoes, mixed olives, capers, extra virgin olive oil and grated grana padano cheese.
5.50Kid's PastaBowl of artisan pasta with butter and grana cheese.
5.50Hummus and YogurtHouse made hummus and greek yogurt served with house lavash crackers and harissa smoked pepper sauce.
5.00Olives and NutsGreen olives and roasted nuts.
4.00FriesHouse cut prairie creek farm gold potato fries.
8.00Herb Goat Cheese and Micro Greens SandwichFresh herbs and creamy goat cheese with white oak farm micro greens and house made tomato marmalade on toasted flour garden bread.
9.00Chicken and Cranberry Sausage HoagieHouse made chicken and cranberry sausage, grilled and served with wildflower honey mustard on a house hoagie roll. Served with a side of caramelized sweet onions.
9.00Ham and CheeseHouse made and smoked broken swan ranch ham and gruyere cheese, with dijon mustard and mixed greens on toasted flour garden bread.
9.50Oyster Po Boy SandwichSemolina fried pacific northwest oysters with homemade cabbage slaw on a house hoagie roll.
9.50Black Bean Veggie BurgerHouse made black bean, bulgar, cheese and vegetable patty, served on a flour garden roll with aioli and aged tillamook cheddar cheese.
11.00Salmon BurgerHouse made caper, fennel, lemon and wild salmon patty, served on a flour garden roll with spicy aioli and tillamook aged cheddar cheese.
9.75Sirloin BurgerHand packed patty of all natural beef*, served on a flour garden roll with aioli and tillamook aged cheddar cheese.
11.75Sirloin Burger with Bacon and Blue CheeseHouse sirloin burger* topped with crispy bacon and crumbled
9.75Skillet MusselsPacific coast mediterraneen mussels, oven roasted in cast iron with fresh fennel. Garlic. Red chili flakes and fennel pollen.
9.00Bay Scallop CevicheBaja coast fresh bay scallops, marinated in gin, juniper and juice with shaved fennel and red onion. Served with saur farm rapini in citrus juniper vinaigrette and flying fish roe.
10.00Cured Meats and PicklesHouse pork rillettes and dry-cured fennel salami. Served with plum and ginger preserve, assorted house pickled vegetables. Mustard and pickled mustard seed.
11.00Assorted CheesesWinnimere. Jasper hill, greensboro, vt, spruce bark-wrapped, cow's milk flagship, beechers handmade cheese, seattle. Wa. Semi-firm. Cow's milk glacier blue, cascadia creamery, trout lake. Wa. Organic cow's milk house mode artisan crackers, fruit marmalades and fruit preserves.
9.00Kale and Watercress SaladHood river organic kale and mosier wild watercress tossed in preserved lemon vinaigrette. Tossed with house cured anchovies, sugared niçoise olives, sliced sweet pickled peppers and shaved grana padano cheese.
5.50Mixed GreensMixed greens tossed with fresh thyme. Shallot and house champagne vinaigrette.
8.50Mache SaladHunter farm, first of the season, mache leaf salad. Tossed in aged sherry vinegar and organic extra vïrgïn olive oil. Topped with crumbled sheep's milk feta cheese and house made, crispy lamb pancetta.
6.00Sunchoke SoupPierre porhel's hood river valley sunchokes and mire poix vegetables in creamy soup. Finished with crème fraîche and extra virgin olive oil.
5.00Olives and Nuts
4.00Small Mixed Greens
4.50Prairie Creek Farm Potato Fries
5.50Beet SaladPrairie Creek Farm roasted beets, marinated and served with feta cheese and White Oak Farm micro greens.
7.50Skillet Roasted MusselsOven roasted in cast iron with fresh fennel, garlic, red Chili flakes and fennel pollen.
7.50Semolina Crusted Willapa Bay OystersSemolina crusted oysters with Caesar dipping sauce and organic micro greens.
9.75Mushroom PastaHouse made pasta with Hood River Organic crimini mushrooms and herbs.
5.50Hummus PlateHouse recipe hummus, babaganoush yogurt and harissa. Served with lavash crackers.
5.00Pickle PlateAn assortment of house pickled vegetables.
6.50Garlic and Pepper PrawnsMarinated, grilled wild prawn skewer with White Oak Farm micro greens and salsa.
12.00Steak FriteCascade Natural beef. marinated and grilled with red wine sauce and house fries.
9.75Sirloin Burger1/2 pound, naturally raised, hand packed patty with Tillamook aged cheddar on a Flour Garden roll with house fries.
16.00GemelliArtisan pasta with wïldwood farm flower sprouts. Marna lil's sweet peppers and garlic. Tossed with fresh herbs, chili flake, grated grana padano cheese and extra virgin olive oil.
17.00Papardelle with House MeatballsHouse made fresh pasta with beef and pork meatballs, aromatic vegetables, fresh herbs and tomato. Topped with extra virgin olive oil and shaved ricotta salata cheese.
25.00SalmonPan seared pacific coho salmon over sautéed wildwood farm flower sprouts. Roasted alby's gold potatoes. Confit fennel and house pickled beets. Served over prairie creek farm beet purée with horseradish crème fraîche.
20.00Gnocchi and VegetablesHouse made chick pea flour gnocchi tossed in brown butter with prairie creek farm carrots, parsnips, celery root, pea shoots, roasted sunchokes and shiitake mushrooms. Served over celery root purée and aged balsamic vinegar.
24.00Pork and BeansPan seared carlton farm pork loin with lemon infused garbanzo beans and slow cooked fennel, onion, leek and celery. Served with house made pork bratwurst, wilted hood river organic mustard greens and natural jus.
20.00ChickenSmoked confit chicken leg over alsacienne choucroute: house made sauerkraut with bacon and onions. Served with celilo chicken apple sausage. Roasted fingerling potatoes and house made whole grain mustard.
26.00LambCattail creek farm lamb loin and braised shoulder served over bluebird farm farro pilaf with wildwood farm sweet and sour carnival squash. Finished with lamb jus.
29.00Ribeye SteakGrilled cascade natural ribeye steak with prairie creek farm gold potato purée and sautéed wildwood farm shallots and flower sprouts. Served with red wine demi-glaze.
8.00Wy'east Chocolaté Volcano CakeRich chocolaté cake with valrhona chocolaté center. House made vanilla ice cream and chocolaté shavings. (Please allow 15 minutes)
8.75Taylor Fladgate. "10 Yr". Tawny Port
6.50Chocolaté and Hazelnut SemïfreddoFrozen bittersweet chocolaté and hazelnut custard with hazelnut caramel and chocolaté sauce.
7.00Fonseca. "Bin 27". Port
7.00Fruit TortSeasonal local fruit îart, served warm with house made vanilla ice cream.
7.00Emilio Lustau, Deluxe Cream Sherry
7.50Espresso Panna CottaBittersweet chocolaté and espresso panna cotta with chantilly cream, crème anglaise and espresso syrup.
7.00Poca's White Port
7.75Spiced Apple CakeHood river apple cake served with warm brown butter caramel and house made sour cream ice cream.
7.50Owen Roe, "Parting Glass" Lh Semillon
6.00Fruit Sorbet3 scoops of house made fruit sorbet.
11.00Assorted Domestic CheesesAssorted domestic cheeses served with house made artisan crackers and fruit préserves from or growers and shippers.
7.75Andrew Rich, Lh Gewurztraminer'Gluten free options if requested
7.50Milk and HoneyVanilla vodka, hazelnut liqueur and cream. Laced with honey.
7.75ChampearSparkling wine with clear creek pear brandy. Pure oregon bliss!