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Calamari- Lightly battered and served with a jalapeño aioli. 8
Brie En Poof- Triple creme brie wrapped in phyllo and baked until golden brown. 9.5
Sweet Pots- Sweet potato waffle fries served with a smoky adobo chili aioli. 6.5
Rosemary Garlic Shoestring Fries– Thin cut fries, parmesan, garlic, rosemary, jalapeño aioli. 6
Bruschetta- Baguette bread, garlicky Asiago cheese spread, tomato, onion, bacon, basil, Monterey Jack cheese, balsamic reduction. 9
Anthony’s Brussel Sprouts- Sautéed Brussel sprouts, peppers, garlic, bacon and brown sugar. 7 GF
Dolmades- Traditional Greek seasoned rice, grape leaves, local honey, Israeli feta cheese. 5.5 GF
Artichoke & Black Truffle Dip- Artichoke hearts, secret cheese blend, black truffle oil, baguette bread. 8
Meddi Plate- Amadeus hummus, kalamata olives, marinated artichoke hearts, cucumbers, Israeli feta cheese, peppadews, warm Naan bread. 8.5
Mexican Street Corn- Grilled corn, cotija cheese, chicken stock, garlic aioli, corn tortilla chips. 8
Add Draper Farms Chicken 4 Add Grilled Shrimp 4 Add Wild Caught Salmon 10
Small Mixed Greens- Arcadian greens, tarragon vinaigrette. 4 GF
Caesar– Green Leaf and Arcadian greens, garlicky dressing, shaved parmesan, house made croutons.
Half 5/ Whole 10
The Fancy- Arcadian greens, slivered almonds, dried cranberries, blue cheese crumbles, tarragon vinaigrette.
Half 5.5/ Whole 10GF
Spinach Salad- Sautéed portabella and crimini mushrooms, peppers, onion, cranberries and pecans, baby leaf spinach, Israeli feta cheese. 13GF
All pizzas served on thin crust made with Italian 00 flour, rubbed with olive oil.
Spring Bounty- House made fig spread, thinly sliced pears, blue cheese and topped with an Arugula salad. 13.5
Popeye- Fresh basil pesto, baby leaf spinach, roasted garlic, Monterey Jack cheese. 12
Bruschetta- Garlicky Asiago cheese spread, tomato, onion, diced pancetta, basil, Jack cheese, balsamico. 13
Pepperoni- Zenner Meats thin sliced pepperoni, house made tomato sauce, Mozzarella, Monterey Jack cheese. 12
Ratatouille- Braised seasonal vegetables, basil pesto and mozzarella. 13
Served with rosemary garlic shoestring fries.
The American- ½ pound Kobe beef burger topped with Jack cheese, bacon, mayo, lettuce, tomato. 14.5
Painted Hills Brisket Burger- ½ pound Kobe beef burger topped with our Painted Hills brisket, Tillamook cheddar, frizzled onions, and angel hair coleslaw, mayonnaise. 17
Spiced Lamb- Marinated in rich spices and roasted. Served atop Israeli couscous with tomato, onion and peppers. 20
Pork Ragu- Slow cooked Carlton Farms pork in a rich tomato sauce and tossed with pappardelle pasta. 19.5
Pork Aromaticco- Carlton Farms pork loin, pounded thinly and flashed with Marsala and red pepper flake. Finished with cream, basil and capers and served on pappardelle pasta. 18
Steak Argentina- Snake River Farms flat iron marinated in a Latin chimmichurri sauce, chargrilled and served with smashed potato. 23 GF
Le Mac- A blend of four cheeses, cream, penne pasta baked in the oven . 15
Add chicken apple sausage 3 Add crumbled bacon 2.5
Shrimp and Bacon Risotto– Fresh shrimp, diced hickory smoked bacon, pork belly, creamy parmesan risotto. 19.5 GF
Chicken and Mushroom Risotto- Rich portobello mushrooms, onion, chicken, creamy risotto, fresh baby leaf spinach and Israeli feta cheese. 19 GF
Painted Hills Brisket- Smoked overnight with English Breakfast tea, shredded and tossed in an ancho chile cream. Served over creamy polenta with frizzled onions and a balsamico. 18
Saucy Chicken- Baked Draper Farms chicken breast, served atop cheesy bacon mashed potatoes, mushroom and marsala cream. 20GF
Of The Sea
Grilled Salmon- Wild caught Coho, mashed potato, sautéed cabbage, asparagus, Latin herb sauce. 23 GF
Leeky Boat- Baked wild caught Alaskan cod encrusted in potato, baby leaf spinach, warm leek sauce. 22 GF
Shrimp Etouffe– Cajun Mir poix, fresh large shrimp braised in a spicy tomato broth. Served over creamy polenta. 19 GF
For The Carnivore
The “Classic”- Chargrilled Snake River Farms beef medallions, mashed potatoes, seasonal vegetables, red wine demi glace. 23 GF
Stroganoff- It’s back! Pappardelle pasta, portobello mushroom cream, Snake River Farms beef medallions. 25
Maple Farms Duck Breast- Seared in a cast iron skillet, finished in the oven and served with an Asian inspired sauce and creamy lemon risotto. 25
Beef Bourguignon- Tender beef, braised in red wine with portabella and crimini mushrooms, pearl onions, carrots, herbs du Provence - served over smashed Yukon potatoes. 23
All paleo items are gluten and dairy free.
Harissa Chicken– Draper Farms chicken breast, Middle Eastern spices, roasted and mashed cauliflower, and vegetable ratatouille. 22
Stuffed Sweet Potato- Roasted and stuffed sweet potato, Carlton farms pork shoulder, grilled pineapple salsa 17.5
Paleo Salmon- Grilled wild caught salmon, sautéed cabbage, slivered avocado, orange infused olive oil, red pepper flakes. 23
Catch of The Day- Fresh, wild caught Alaskan cod served with roasted and mashed cauliflower with charred peppers. 22
Korean Short Ribs– Slow cooked boneless beef ribs in a Chinese five spice sauce with butternut squash “pasta” and house made kimchi. 22
Twisted Sister– Spiral cut spaghetti squash, zucchini, cauliflower, grape tomatoes, gremolata, macadamia nuts. 19 V/GF
Oregon Ravioli– Butternut squash, sage, caramelized leek sauce, Oregon hazelnuts, “Ewe Calf To Be KIDding Me” blue cheese. 19
The Stuffed Vegetarian- Roasted sweet potato stuffed with roasted winter vegetables and drizzled with balsamic. 16 V/GF