Dinner menu (changes daily)
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