Dinner

An eclectic selection of gourmet entrées by Chef Paul and Chef Steen.
Made from scratch. Locally sourced. Bad-free.

Starters

House Tomato Soup

5/9-

Lemon pepper sour cream and kalamata olive puree

Recommended
Classic Caesar Salad (Grilled or Chopped)

Classic Caesar Salad (Grilled or Chopped)

6/10-

Bistro Green Salad

5/9-

Organic greens, tomato spears, seedless cucumbers, pickled red onions and honey/sherry vinaigrette

C St. Salad

C St. Salad

11-

Organic greens, orange segments, dried cranberries, golden raisins, sliced almonds and white balsamic peach vinaigrette

Wedge Salad

Wedge Salad

12-

Crisp iceberg, diced tomatoes, house bacon, Rogue Blue dressing and shaved chicken egg

Shrimp Louie

Shrimp Louie

14-

Fresh Romaine, Oregon bay shrimp, Kalamata olives, cucumber, beet pickled chicken egg, tomato spears and Russian dressing

Brussels Sprout Sautée

Brussels Sprout Sautée

10-

Toasted garlic, organic olive oil, balsamic reduction

Bistro Burgers

6 oz. Angus Top Sirloin (ground to order) on a brioche bun.

Served with Roasted Fingerling Potatoes with your choice of seasoning:
Sea Salt & Sherry Vinegar, Garlic & Herb, BBQ Pit Rub. Truffle add 1-
Substitute Salant Family Ranch natural beef patty or black bean patty add 2-

Boucherie

14-

caramelized onion, Rogue Blue cheese, sliced tomato and organic greens

Slap n’ Tickle

17-

house pastrami, provolone, sunny side up duck egg, and grain mustard

Forager

16-

sautéed wild mushrooms, gruyere cheese, greens and Oregon truffle mayo

*Add A Starter to Your Entrée Below*

Bistro Salad, Chopped Caesar or Tomato Soup Cup 3-

Entrées

Spaghetti Aglio Pepperoncino

20-

Fresh Oregano, garlic slices, chili flake, parsley and shaved parmesan

Recommended
Duck Leg Confit

Duck Leg Confit

23-

Ranier and black cherry gastric, heirloom carrots and braised broccoli

Seafood Scampi

27-

Shrimp, langostino, scallop, tomato confit, garlic/lemon butter sauce

Dungeness Crab and Halibut Cake Trio

Dungeness Crab and Halibut Cake Trio

25-

Apple and fennel salad, stinging nettles and beet buerre blanc

Pork Belly Confit

Pork Belly Confit

24-

Seared peach, preserved fig, micro greens, pecans, Sherry vinaigrette

Green Tea and Miso Smoked Duck Breast

Green Tea and Miso Smoked Duck Breast

23-

Micro green salad, almonds, burnt orange and sesame vinaigrette

Surf and Turf

Surf and Turf

30-

Seared beef tenderloin, Dungeness crab, porcini mushroom, tomato confit, herb mashed potatoes and Red wine gastric

Forest Mushroom Risotto

Forest Mushroom Risotto

21-

Sautéed mushrooms in Farro grain with garlic, fine herbs and parmesan

Cheers! Chef Paul, Chef Steen, and Vanessa