Love your Mother Menu

Happy Mother’s Day Cheers! Kir Royale & Mimosas Omelette $12 Made with farm fresh eggs and served with home fries, toast, plus our house made salsa & berry sauce your choice of classic: ham & cheese veggie: spinach, feta cheese, tomato and mushroom Rock Salt Breakfast $11 Bacon, farm fresh eggs, toast, home fries house made salsa [...]

fresh friday menu – May 3

Chef Matt Rissling presents the fresh menu May 3 Pan Fried Calamari $9 preserved lemon, Castelvetrano olives Italian parsley salad Grilled Oyster Mushrooms $9 fresh spinach, grilled bread boiled egg warm bacon vinaigrette Pan Roasted Halibut Cheeks $22 creamy polenta, mei qing choy caponata brown butter Cider Braised Pork Shoulder $20 crushed baby red potatoes, [...]

fresh friday menu – April 12

Fresh Friday Menu Chef Matt Rissling Warm Spinach Salad $9 grilled oyster mushroom, soft egg pancetta crisp Steelhead Tartar $9 gaufrette potato, mustard pearls creme fraiche Grilled Ahi Tuna $22 truffled carrot puree, baby bok choy buttermilk onion ring, pinot gastrique Del Vecchio Pasta Fresca $20 chicken confit, arugula, cream Grana Padano, garlic ‘pain de [...]

fresh friday menu – April 5

Goat’s Cheese Croquettes $9 roasted asparagus, sauce maltaise Smoked Albacore Tuna $9 malted local barley salad preserved lemon Grilled Lois Lake Steelhead $20 potato and nettle puree brassica shoots lemon and caper butter Chicken Confit $20 crispy leg and thigh, roasted wild mushrooms baby frisee salad, red wine gastrique  

fresh friday menu – March 22

Garlic and Goat Cheese $9 roasted garlic bulb, local goat’s cheese avocado, fresh mango, cranberry and crostini Baby Gem and Cucumber Salad $9 sweet pickled cucumbers parmesan beignet Seafood Vol-au-Vent $20 local fish and shellfish, champagne cream organic arugula Rosemary Braised Chicken $20 bacon, shiitake and zucchini ragout preserved lemon couscous        

fresh friday menu – March 8

Fresh Friday Menu March 8 by Chef Matt Rissling Goat’s Cheese Croquettes $9 organic arugula and citrus salad red wine syrup Baby Gem Salad $9 cherry tomato confit, marinated olives shaved Grana Padano Cider Braised Pork Shoulder $20 fennel risotto, roasted Brussels sprouts apple and onion relish Grilled Albacore Tuna $20 mussel and shiitake mushroom [...]

fresh Friday – Feb 22

Chef Matt Rissling presents the Fresh Friday menu ‘Frisee aux Lardons’ poached free run egg warm bacon vinaigrette or Oat Crusted Goats Cheese  apple slaw, red wine syrup West Coast Cioppino fresh local fish and shellfish melted fennel, smoked tomato broth or Braised Lamb Shank  winter squash and Yukon potato hash garlic sauteed spinach

feel the love – valentine’s dinner

Valentine’s Dinner Options $35 per person Cold Smoked Salmon Yukon gold potato blini, crème fraiche salmon caviar or Marinated Beet & Apple Salad frisee, hazelnuts, David Wood’s chevre sherry vinaigrette Pan Roasted Steelhead Trout Dungeness crab fritters, pickled red onion, baby arugula red wine gastrique or Tomato Braised Lamb Shank black olive risotto, fennel confit [...]

Fresh Friday Menu – Feb 8

Fresh Friday with Chef Matt Rissling Menu choices for Feb 8th Roasted Beet Salad toasted hazelnuts, fresh citrus Grana Padano, fennel vinaigrette $9- Chevre Arancini David Wood’s goat cheese, baby arugula truffle mayo $9- Grilled Albacore Tuna roasted cauliflower, capers, raisins lemon and brown butter sauce $20 Herb Roasted Chicken Supreme wild mushroom friccasse, swiss [...]

gypsy soup

This recipe was inspired from a classic Moose Wood  recipe & is oh, so very good! Sauté until onions are translucent: 1/4 cup of olive oil 1 yellow onions (minced) 1/4 diced garlic (minced) 2 Tablespoons paprika 1 Tablespoon tumeric 1 Tablespoon basil 1 teaspoon salt 1/2 teaspoon cinnamon pinch of cayenne 2 bay leaves Then add [...]

Next Page »