Dinner

Caramelized Sea Scallops - Velvet white truffle grits, hock meat, demi glace

Jumbo Fighting Prawns - Saffron rice, roasted red pepper nage, charred scallions, chili oil

Aromatic Steamed Manila Clams - Finished with a purée of garlic confit, roasted Oregon mushrooms & scallions

Crab Cakes - Pan-roasted crab, watermelon radish, cucumber, served with chili-garlic aioli

Fresh-shucked West Coast Oysters - Served with wildflower honey mignonette & guava habanero hot sauce six/dozen

Soup du Jour

Local Mixed Greens Salad with Summer Honey Vinaigrette - Berries, goat cheese & fine herbs

Micro Organic Bibb with Oregonzola Dressing - Warm bacon lardons, pickled red onion

      - Add grilled marinated chicken breast to either salad

      - Add grilled salmon to either salad

Black Angus Ribeye - With creamy Reggiano risotto, grilled asparagus & hotel butter

Golden Seared Pacific Halibut - Butter poached fingerlings, grapefruit buerre blanc, asparagus

Rack of Local Lamb - Farmers veggies, potato gratin, pomegranate-port demi

Grilled Chinook Salmon - Citrus emulsion, roasted garlic bread pudding, oblique carrots & peas

Pork Porterhouse - Bourbon Blacklock chanterelle sauce, Yukon gratin, farm veggies

Filet Mignon - Broccolini, potatoes Lyonnaise, pinot demi

Pan-roasted Chicken Supreme - Savory bread pudding, peas & carrots, natural pan jus

Cioppino - Salmon, crab, halibut, and clams, smoked roma fumet, grilled baguette

Redfish Burger - Angus beef, warm ciabatta, caramelized Vidalia onions, applewood smoked bacon & Tillamook cheddar cheese

Chevre & Wild Mushroom Cannelloni - Seared Crimini, chanterelle, ‘bellas and buttons, egg pasta, red pepper nage

Peanut Butter and Chocolate Crème Brulée 

Chocolate Decadence