spring menu
~Appetizers~
antipasto -
artisan charcuterie and spring vegetables with farm eggs and fava bean toasts
triple cream - cowgirl creamery cheese with poached rhubarb and vine raisins
~First course~
mushrooms - galette of Hood River Organics crimini mushrooms topped with arugula
~Second course~
halibut - pan roasted with red wine butter
asparagus - from Outback Farms with olive oil, lemon and cracked pepper
new potatoes - from Groundwork roasted with garlic and thyme
~Dessert~
local strawberries - with almond infused angel food cake
Photo by Andie Petkus