STARTERS

Mixed Greens Salad with Roasted Beets, Hazelnut Gremolata, Echo Mountain Blue Cheese, and Blackberry Vinaigrette  8

Duck Confit with Frisée-Anjou Pear Salad, Cherry Vinaigrette, and Duck Prosciutto 12

Crispy Venison Spring Rolls with Hot, Sweet, and Sour Sauce  8

Smoky Portobello Soup with Roasted Shiitakes and Chive Oil   7

Braised Penn Cove Mussels with Fennel and Grilled Sourdough Toast  12

Baby Iceberg Wedge with Crispy Bacon, Radish, Hard-cooked Eggs, and Creamy Cucumber Dressing  8

A Selection of Artisan Cheeses
with Riesling-poached Raisins, Dried Cranberries, and Walnut Toast  13

Entrees

Cedar Plank Roasted Wild King Salmon with Pear and Smoked Pork Belly Hash, and Pear ginger Glaze  34

Grilled Beef Tenderloin with Roasted Garlic Potato Cake, Wild Mushrooms, Spinach, and Caramelized Onion Sauce  37 

Pan-seared Halibut with Roasted Fingerling Potatoes, Asparagus, and Rose Beurre Blanc  36

Pan-seared Pork Chop on Tillamook Cheddar Macaroni & Cheese with Maytag Crust  28

Grilled Buffalo Sirloin Steak with Sweet Potato-Hazelnut Gratin and Sweet Onion Jam 42

Roasted Chicken Breast with Quince-Root Vegetable Mash, Haricot Vert, and Port Anise Reduction  26

Pan-seared Scallops with Fire-roasted Corn, Fava Beans, Caramelized Onions, Nueske's Bacon, and Corn Nectar  29

Potato-chive Pot Stickers with Edamame, Spinach, and Soy Vinaigrette  20  

Desserts

Artist Point Cobbler...Seasonal Berries and House-Made Black Raspberry Ice Cream  8

Coffee Two Ways...Mochaccino Bread Pudding and Vanilla Latté Crème Brûlée  8

Seasonal Sorbet served in a Lemon Tarragon Broth with House-Made Short Bread   7

Hazelnut Chocolate Torte, Blood Orange Sauce, and Honey-Lavender Ice Cream  8

Warm Heirloom Apple Tart with Buttermilk Ice Cream, Candied Pecans, and Spice Syrup  9