Lunch Menu

Our lunch menu is written on a large blackboard daily. This is but a sample of the dishes that you may find when you visit. The menu changes daily according to the whim of the chef and what's fresh that day.

Appetizers / Small Plates

Served Cold
Ceviche Cocktail del día - Rotating ceviches from Latin America, served in a large Martini glass. Cool and refreshing, this exotic blend of fish 'cooked' in citrus juices always hits the spot for something light yet satisfying.

Parisian Steak Tartare - This is the real thing - what is becoming a forbidden pleasure here in America. We use the highest quality sirloin steak. Raw eggs. Capers. Dijon mustard. Worchestershire sauce and a hint of Tabasco. Served with twice fried French Fried potatoes.

Served Hot
Sweet Onion Tart - Caramelized Walla Walla sweet onions nestled in a rustic pastry shell drizzled with reduced balsamic vinegar.

Smoked Rib-Eye Goat Cheese Empanada - Smoky. Rich. Intense. This mini pastry is paired with a Santa Fe corn relish to make the perfect small plate snack.

Lamb Strada - This bread and egg casserole is a meal in itself without being too filling. Breakfast, lunch or dinner, this is what to eat.

Dungeness Crab Cake - Served with mango papaya salsa and a citrus beurre blanc.

Tandoori or Sate Marinated Chicken Skewers - (Tandoori: Roasted garlic, ginger, cayenne pepper, cumin & lime rub on skewered chicken. Served with a cucumber yogurt sauce) (Sate: Chicken tenderloin marinated in blend of peanuts & thai spices on skewer. Served with peanut sauce)

Pulled Pork Sandwich - This incredible sandwich takes 10 minutes to eat and 9 hours to prepare. Sweet and smoky Rocky Mountain barbecue sauce adds layers of flavor to this already delicious smoked meat.

Soups and Salads

African Peanut Soup - Thick, peanutty and spicy. This soup is intoxicating on a crisp fall morning or a cold winter day.

Spicy Sweet Corn and Poblano Soup - We combine fresh corn, toasted cumin, jalapeño chili, Walla Walla sweet onions and cream to play layers of flavors off one another.

Caesar Salad - Prepared traditionally with Focaccia croutons, lemon and garlic dressing with a hint of anchovy.

Seasonal Green Salad - Greens including arugula and mesclun right from our garden with your choice of a house Oregon Blue Cheese or Cumin Vinaigrette dressing.


Desserts

Chai Crème Brulee - A rich vanilla cream flavored with cardamom, nutmeg, cinnamon, served cold but with a hot crispy caramelized sugar coating.

Peanut Butter Pie - Served with Mexican chocolate sauce. A dense, decadent pie with a hint of both cinnamon and heat in the Oaxacan chocolate sauce.

Warm Apple Tart - Surrounded by a Clear Creek brandy cream anglaise with a ginger cream garnish.

Seasonal Fruit Cobbler - Served with vanilla bean ice cream.