Our Menu

With whipped seasonal compound butter

Quenelle of Bleu Auvergne cheese

Salmon, corn, and potatoes in a creamy chowder. (GF)

Arugula and mixed greens with dried cranberries, sunflower seeds, and blue cheese, finished with a golden raisin and pink peppercorn dressing.

Rose Spiced Lamb Stew with Couscous.

spruce tip beurre monté, butternut squash risotto, and garlic sautéed broccolini

zesty blood orange baby squash, caramelized onions, and mashed potatoes

Crispy duck confit with golden potato pavé, button mushrooms and onions, finished with red wine cream sauce infused with garlic and fresh herbs.

Aromatic wild rice, seasonal vegetables, warm Mediterranean spices

Poached sliced pear, pine needle syrup, and meringue

with Berry compote

served with ginger ice cream

Peach sauce, cheddar cheese, mixed greens on a bolo roll

Chutney made with mango and mangosteens, braised corn beef, corn relish, romaine, white cheddar, sumac aioli on ciabatta roll | *Sesame allergy

Sliced turkey breast, crisp bacon, romaine lettuce, tomato, cheddar cheese, and herb aioli on baguette

Spiced lamb & beef sliced thin, walnut dukkah yogurt, pickled asparagus, muenster, tomato, romaine on herb focaccia

Crispy chicken schnitzel with red wine reduction aioli, blackberry cream cheese, romaine lettuce, and tomato on ciabatta.

PNW Rainier cherry sauce, garlic aioli, pickled red onions, and fresh arugula on ciabatta.

Braised pork in a tangy pineapple BBQ sauce, shaved sweet peppers, crisp romaine, and creamy Gouda cheese sauce, served on a baguette.

Daily vegan sandwich of the day

Toasted cheese sandwich- brioche with Beechers cheese