Blue Hour Dinner Menu

PARMESAN BISQUE braised bacon, grilled potatoes and chili oil 9.00 TWENTY GREENS SALAD baby tomatoes, belgian endive and sherry mustard vinaigrette 9.00 BIBB, ENDIVE & FRISÉ SALAD with grilled bosc pears, roasted walnuts, buttermilk blue cheese and zinfandel vinaigrette 12.00 FRESH PACIFIC OYSTERS on the half shell with champagne mignonette half dozen 16.00 one dozen 28.00 eighteen 40.00 two dozen 54.00 “TOAST & EGGS” american sturgeon caviar, housemade brioche toast points with crème fraîche, hard cooked egg and chives 45.00 SELECTIONS FROM OUR CHEESE CART granny smith apple and toasted mixed nuts three 16.00 five 28.00 each additional 5.00 SEARED SEA SCALLOPS wrapped with smoked bacon, celery root purée and caper dressing 19.00 “MÉNAGE À FOIE” huckleberry gastrique, sour apple butter, candied pistachios, onion marmalade and brioche toast 25.00 GNOCCHI fresh oregon black truffles and fontina val d’aosta 18.00 SPAGHETTI dungeness crab, leeks, tomatoes, hot pepper and fines herbes 18.00 RISOTTO oregon white truffle and parmesan 17.00

prix d’occasion chef’s three course menu FIELD ARUGULA SALAD with shaved shallot, grana padano, grilled croutons and lemon vinaigrette BRAISED BEEF SHORT RIBS buttered baby vegetables and cabernet jus RIO STAR GRAPEFRUIT SORBET almond biscotti 25.00

Eighteen percent gratuity will be automatically added to parties of six or more Use of laptops and cell phones is strongly discouraged in dining room

PAN FRIED RISOTTO CAKES butternut squash, green lentils, yellowfoot chanterelles, braised fennel and baby greens with black truffle dressing 26.00

CRISP RUBY GROUPER clams, mussels, linquica, fennel, saffron and parsley oil 32.00

GRILLED DRAPER CHICKEN parmesan whipped potatoes, baby brussels sprouts, roasted onions and natural jus 28.00

PAN ROASTED COLUMBIA RIVER STURGEON with french green lentils, baby japanese turnips, crispy red onion and cabernet sauce 30.00

GRILLED CASCADE NATURAL NEW YORK STEAK braised cavolo nero, cipollini onions and potato gratin with leeks and thyme 39.00

chef de cuisine drew lockett’s recommended menu LOCAL HEIRLOOM BEET SALAD parmesan dressing, zinfandel reduction and field arugula SWEET BRIAR FARMS PORK IN TWO STYLES porchetta and shoulder confit, yellowfoot chanterelles, haricots verts, yukon gold potatoes and rosemary jus COMTE ST. ANTOINE franche-comte, france - raw cow’s milk CHOCOLATE AND AMARENA CHERRY TORTE crème fraîche ice cream 50.00 per person

white wine by the glass PINOT GRIGIO, Benvolio, ‘07, IT 6.50 VERDEJO, Con Class, ‘07, SP 9.00 RIESLING, J. Christopher, ‘07, OR 12.00 GARGANEGA, Soave, Villa Erbice, ‘05, IT 12.00 VIOGNIER, The Crusher, ‘07, CA 9.00 CHARDONNAY, Saintsbury, ‘05, Carneros, CA 14.00 red wine by the glass GRENACHE & SYRAH, J Vidal, Cotes du Ventoux, ‘05, FR 6.50 PINOT NOIR, Patricia Green Cellars, Reserve, ‘07, OR 16.00 CABERNET SAUVIGNON, Murphy Goode, Alexander Valley, ‘05, CA 11.50 BARBERA & DOLCETTO, Montaribalidi, “Nicolini”, ‘07, IT 9.00 SHIRAZ, Hill of Content, ‘05, AU 11.00 GARNACHA, Flor del Montgo, ‘06, SP 9.00 sparkling wine by the glass MOSCATO, Saracco, ‘07, IT 10.00 PROSECCO, Villa Sandi, NV, IT 9.50 CHAMPAGNE, Nicolas Feuillatte, NV, CA 20.00 SPARKLING, Schramsberg, Mirabelle, NV , CA 14.00