due to our small kitchen, orders are limited, and sometimes unavailable
appetizers & small meals
salmon tacos 14.
zesty fried salmon nestled in two soft flour tortillas with lime aioli, tomato, shredded lettuce, scallion and cilantro
*spicy cauliflower 14.
tossed with spicy sauce, served with blue cheese, and celery chips
vegetable dumplings 14.
six crispy dumplings; served with a trio of dipping sauces; chili, honey ginger, caramelized soy
goat cheesey fries 14.
fried potatoes, topped with bacon, rosemary, and scallions; with a goat cheese cream sauce
lamb meat balls 16.
whipped feta, roasted tomato, sriracha, and naan
ahi tuna 16.
seared and sliced. served with wonton, seaweed salad, cucumber, sriracha aioli, and soy
bang bang shrimp 14.
fried baby shrimp. served with sweet chili aioli, topped with scallion and sesame seeds
prince edward island mussels tossed with white wine garlic butter, diced tomato, scallions & mushroom
fried goat cheese 14.
with rosemary, and honey, served with toasted bread
topped with za’atar, and evoo; with cucumber, and focaccia
salads & soups
today’s soup 7.
french onion soup 8.
blue cheese salad 12.
romaine, tomatoes, bacon, croutons, blue cheese, and blue cheese dressing
caesar salad 12.
romaine, fresh grated parmesan, white anchovies, homemade croutons with caesar dressing
*beet salad 12.
greens, crispy quinoa, goat cheese, and orange vinaigrette
*bullfinchs salad 12.
gourmet greens with the richardson family vinaigrette; goat cheese, spicy pecans, and dried cranberries
trout française 28.
with a lemon/caper beurre blanc, wild rice and vegetables
wine pairing: gavi, la scolca bianco secco, piedmont, it
**lamb rack chops
two chops 34. three chops 40.
marinated and grilled; served with roasted artichoke couscous, kalamata olive/yogurt sauce, and vegetables.
wine pairing: vzinfandel, carol shelton wild things, california
*ben’s black and blue filet mignon
eight ounce 42.
topped with a blend of cracked, black pepper, savory blue cheese, and extra virgin olive oil; over crashed potatoes and crispy fried leeks
wine pairing: izadi, tempranillo
four ounce 30. eight ounce 38.
barbecue braised, served with warm dijon potato salad, and summer slaw.
wine pairing: malbec, bodega catena zapata, argentina
*pork osso bucco 38.
braised shank with mango chutney and honey ginger sauce; served with sticky rice and vegetables
wine pairing: pinot noir, dough, oregon
*roasted half duck 36.
served with wild rice, cranberry/orange sauce and vegetable
wine pairing: cǒtes du rhǒne, vidal-fleury 2017, france
cacio e pepe chicken
five ounce 22. ten ounce 28.
lemon crusted chicken over cheese filled pasta purses, tossed with sun-dried tomato, peas, and a creamy cheese and pepper sauce.
wine pairing: picpoul, bonny doon vineyard, california
four ounce 26. eight ounce 34.
ahi tuna crusted with black & white sesame seeds; served with sticky rice, bok choy, and grilled shiitake mushrooms; with caramelized soy and wasabi
wine pairing: riesling, weingut markus huber
four ounce 24. eight ounce 32.
seared salmon filet with spicy black bean/scallion rice, cucumber lime salsa, and vegetables.
wine pairing: albariño, paco & lola, spain
side dishes 5.
potato/scallion waffles, homemade frites, fresh seasonal vegetables, japanese sticky rice with shiitakes & soy & pickled ginger, grilled baby bok choy with sesame seed and soy, wild rice
*gluten free items / our blue cheese is gluten free
** gluten free option available