© 2017 by Clay Dawson. 

Main Courses

Cracked Peppered Blue Cheese Certified Angus Filet Mignon - 36

on garlic crostini, arugula, Cabernet demi glaze

Citrus, Sesame Soy Marinated Seared Rare Ahi Tuna - 38

avocado slices, crispy fried rice noodles, citrus ponzu

Honey Mustard Crusted New Zealand Rack of Lamb - 38

Port wine-mint sauce

Duck a la Orange – 34

breast grilled, leg confit, charred orange slice, Cointreau-orange sauce

Blackened or Grilled Fresh Salmon with Seared Scallops - 33

grilled asparagus, sliced peaches, citrus-honey-pomegranate vinaigrette

Spicy Linguini with Shrimp or Chicken - 29

prosciutto, garlic, fresh tomatoes, garden basil, kale, evoo, Goat cheese

Provimi Veal Osso Bucco - 36

braised in natural juices, Provencal vegetables, fresh herbs, Madeira

Roast Half Stuffed Chicken Breast - 31

Feta cheese, roast pine nuts, spinach, balsamic glaze

Northwest Style Cioppino – 34

lobster, scallops, shrimp, mussels, and calamari, simmered in rich tomato broth

Grilled Certified AngusvNew York Steak - 36

Jack Daniels-rosemary butter, house steak sauce on side

Hazelnut Crusted Venison Medallions - 38

cracked black pepper, wild berry glaze

This is a Sample Menu, edited July, 1, 2018. Menu is subject to change