Dinner menu (changes daily)

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Scroll down for the Winter Brunch Menu

Appetizers

Herb Sausage Filled Agnolotti, hedgehog mushroom, light pork glace and shaved fresh Oregon black truffle.

Duck Nachos, braised and shredded duck confit on whipped chevre cheese with root vegetable chips

Crisp Calamari drizzled with saffron - lemon aioli

Pork Belly, gently braised and hickory smoked on creamy grits with traditional barbecue sauce.

Soup of Yukon Gold Potato - Fennel, pancetta, herb croutons, spinach coulis and basil oil

Artisan cheese plate - selection of three American Farmstead cheeses with Hillside Orchard's honey crisp apples, toasted nuts and house made crackers

 


Salads

Bosc Pear - Honey, field greens with pear and Heritage Prairie Market's Miel Nouveaux honey and toasted almonds

Baby Arugula, spinach and orange marinated shaved fennel with roasted beets and drizzled with orange beet vinaigrette

Lemon - garlic, field greens with roasted garlic, basil, lemon oil, herbed croutons and drizzled with goat cheese creme

Entrees
Oregon Yellow Foot Chanterelle Mushrooms,
herbed cheddar biscuit , scallion - sherry dressed petite greens and mushroom emulsion

Halibut Filet, horseradish encrusted and baked, pinot noir butter sauce, asparagus, fingerling potatoes and shaved white asparagus

Grilled Swordfish, cajun crawfish - andouille gumbo sauce, scallion laced basmati rice and fresh scallions

Dayboat Scallops thyme marinated and grilled, butternut squash laced white polenta and braised beef oxtail sauce

Certified Angus Beef 12 oz New York Strip Steak
, Labelle foie gras butter mounted chanterelle ragout, sweet potato gratin, herb grilled red onions

Szechwan Beef Flank Steak, crisp won-ton chips, toasted sesame aioli, spiced cashews and a tangle of fresh scallions

Maple Leaf Farm's Duck Breast, seared and roasted, arugula with Oregon huckleberry vinaigrette with orange infused oil and huckleberry essence

Braised Pork Shoulder, Vermont maple - mustard glazed, parsnip - yukon gold mashed potatoes, red wine braised cabbage, carmelized cippolini onion veal glace

Buttermilk marinated and pan fried Chicken Breast, fingerling potatoes, roasted laced poultry broth and cranberry orange coulis


Winter Brunch Menu


Starters


Scone, bosc pear - almond


Yogurt, orange infused with raspberries


Oatmeal, brown sugar, Crystal Ball Farm's milk, buttery Honeycrisp apples and toasted pecans


Duck Nachos, braised and shredded duck confit on whipped chevre cheese with root vegetable chips

Soup of potato - fennel cream, pancetta, sourdough crutons, spinach chiffonade and basil oil

Salads


Rome Apple, field greens with Hillside Orchard's Rome apple vinaigrette, apple and toasted almonds


Ginger - Sesame Heritage Prairie Market's baby mizuna and napa cabbage splashed with ginger - sesame vinaigrette and toasted almonds


Lemon - Garlic, field greens with roasted garlic, basil, lemon oil, sourdough crutons and drizzled with goat cheese - thyme creme

Entrees

Sunnyside Up Eggs, roasted fingerlings potatoes, farmers cheese and scallions


Biscuits and Gravy, house made sausage and spices in velvety Crystal Ball Farm's gravy over southern style drop biscuits


Dayboat Scallop, butternut squash laced polenta with sherry dressed arugula leaves

Szechwan Beef Flank Steak, crisp won-ton chips, toasted sesamie aioli, spiced cashews and a tangle of fresh scallions

Omelette, crisp applewood smoked bacon, scallion and farmer's cheese

Maple Leaf Farm's Duck Breast, Oregon huckleberry vinaigrette dressed arugula with confit kumquat and huckleberry essence

Belgian Waffle, blackberry sweet cream, Vermont maple - blackberry syrup, toasted pecans and applewood smoked bacon

Buttermilk Pancakes, whipped artisan butter, Vermont maple syrup and maple sausage patties

*We proudly serve Burgin Farm Fresh Eggs from Heritage Prairie Market

Sweets


Pecan Tart with "Banana's Foster" ice cream and caramel sauce

House Churned Sorbet

Cotton Candy, orange

Chocolate Espresso Truffle Cake, whipped sweet cream, Michigan cherries