Prima Menu Summer 2009

small plates crisp pork belly with apricot mustard…….6.00 fried spanish marcona almonds……..……7.00 burgundy snails in herb butter……..………8.00 seasonal local vegetables, sautéed and served in a cast iron skillet.…….….…8.50 warm marinated olives…… ……….....……3.50 chicken liver mousse…………..……………6.00 gougeres………………….…………………...5.50 salads prima greens mixed greens and red wine vinaigrette with oregon blue cheese or cypress grove chevre………………………………………..6.50/9.50 add chicken breast or bay shrimp….…….…11.50/14.50 island caesar romaine, grilled crouton, anchovies, roasted garlic vinaigrette and parmigiano-reggiano………….………………...7.50/10.50 add chicken breast or bay shrimp….……….12.50/15.50 salade lyonnaise frisee, bacon lardons, poached egg and warm sherry vinaigrette ………………………………...….....11.00 roasted beet salad bibb lettuce, candied walnuts, marinated onions, fourme d’ambert, vinaigrette……………...11.50 salade nicoise rare grilled ahi, fingerling potatoes, baby spinach, apples, ricotta salata, marinated olives, hard boiled egg and dijon vinaigrette……………..12.50 appetizers cheese please see our cheese menu for today’s selections. burrata and heirloom tomatoes cream infused artisan fresh mozzarella with organic tomatoes, basil, balsamic and extra virgin olive oil………………...…………………...11.50 paté honey-mustard almonds, cornichons, dijon

walnut

and sea salt…………….…………………………..……..8.00 farmer’s plate lyonnaise salami, landjaeger, prosciutto, tomme de savoie, normandy butter, and grapes………..…….12.50 confit of duck leg over a salad of puy lentils and frisée with a warm bacon vinaigrette……………………………12.50 pan fried veal sweetbreads with apricot and thyme gastrique…………….…….11.00 grilled lamb chops two lamb chops with fried polenta, lavender and a whole grain mustard and honey jus………..12.50 duck fried fingerling potatoes w/ aioli……………………………………………………..7.50 lunch entrees fish frites semolina dusted white fish with fennel-red onion slaw, french fries and caper remoulade…….15.00 bistro burger oregon country ground beef with watercress, red wine onions, grafton village reserve cheddar and french fries……………………………....12.50 prima reuben corned beef, emmenthaler, beer braised sauerkraut and rouille. with mixed greens or fries………………………..8.00/12.00 chicken sandwich caramelized-chevre onions, bacon and aioli. with mixed greens or fries…………………………..….13.00 quiche du jour with mixed greens……………………………………….10.00 croque monsieur french ham, gruyere, dijon mustard and béchamel. with mixed greens or fries……………………......8.00/12.00 croque madame french ham, gruyere, dijon mustard, béchamel and a fried egg. with mixed greens or fries…………….………….9.50/13.50 dinner entrees fish frites semolina dusted white fish with fennel-red onion slaw, french fries and caper remoulade…….15.00 bistro burger

oregon country ground beef with watercress, red wine onions, grafton village reserve cheddar and french fries……………………………....12.50 roasted free range chicken breast polenta, grilled asparagus, rosemarygorgonzola pan jus……………………………………....19.50 pesto macaroni and cheese fontina, mornay and breadcrumbs………................12.00 leek, bacon and mascarpone risotto with thyme and parmigiano-reggiano………..9.00/17.00 trout grenobloise pan seared rainbow trout with lemon-caper pan sauce, seasonal local vegetables and fingerling potatoes…………………………………………………...18.50

seafood prawn cocktail wild american gulf prawns with house made cocktail sauce…………………………………………10.50 manila clams and chorizo tomato coulis, basil and extra virgin olive oil……12.50 ½ dozen penn cove select oysters on the half shell white wine mignonette...........................................11.00 calamari fritti dusted with chickpea and rice flour with harissa rouille………………………………………8.50 1½ lbs of penn cove mussels “à la marinière” steamed in white wine with shallots, celery and garlic…………………………………......14.50 add a side fries for the classic “moules frites”.….18.50 hamachi crudo raw yellowtail tossed with lemon juice, fines herbs, shallots, chile and extra virgin olive oil……….…...10.50 dungeness crab and bay shrimp remoulade avocado, cilantro and lime vinaigrette………....13.50 steak frites natural raised oregon beef served with oregon blue cheese aioli, sautéed local greens and french fries. 8oz hanger steak 19.50

6oz filet mignon 26.50 prix fixe 30.00 per person first choice of: small prima greens small island caesar second choice of: hanger steak frites roasted free range chicken breast trout grenobloise third choice of any dessert no substitutions please on the side... french fries……………………………………..……………4.00 sautéed local greens …………………….……..…....….3.50 fried polenta with honey-mustard jus…………….…...4.00 grilled asparagus…………………...……………………..4.50 mixed greens with red wine vinaigrette...………..…..4.00 normandy butter.………….…………………….………..3.00 puy lentils……………………………………………………4.50