BRUNCH LUNCH DINNER DESSERTS BAR MENU

LUNCH MENU FOR THURSDAY, JULY 29th, 2010

Warm Chevre Crostini, Fresh Oregon Berries & Toasted Hazelnuts


Mizuna Garden Greens & Honey Pepper Vinaigrette 10.

Roasted Wild Mushrooms & Baby Spinach Salad


Buttermilk Blue Cheese & Pancetta Vinaigrette 10.

Caesar Salad


sm 9. lg 12.

Poached Egg, Smoked Bacon & Butter Lettuce on Crispy Cornbread


Pickled Onions and a White Cheddar, Buttermilk & Chive Dressing 12.

Mizuna Garden Greens


Sherry Vinaigrette & Local Radishes 10.

Soup and Mizuna Garden Greens Salad


Sherry Vinaigrette 12.

Seafood Stew


Mussels, Clams, Prawns, Calamari & Fish 14.

Red Lentil Ginger Soup


Coconut Milk, Red Curry & Cilantro 8.

Ken's Artisan Brown Bread with Butter or Olive Oil 3.

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Oregon Albacore Tuna Nicoise Salad


Butter Lettuce, Roasted Potatoes & Peppers, Olives, Capers, Sugarsnaps, Hard Boiled Egg & Heirloom Tomatoes 15.

Wild Rice & Toasted Pecan "Risotto"


Summer Vegetables & Morel Mushrooms 15.

Seared Flank Steak


Mashed Potatoes, Chimichurri Sauce & a Saute of Sweet Corn & Spinach 15.

House Made Rabbit Pate with Toasted Brioche


Prune Vinaigrette, Two Mustards & Sweet Pickles 12.

Fettuccine with Halibut Cheeks


Lemon Zest, Chile Flake, Parmigiano Reggiano, Cherry Tomatoes & Peas Shoots 15.

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Toasted Ham & Gruyere Sandwich on Sour Rye


Caramelized Onions, Arugula & Mustard Aioli served with Pasta Salad 11.

Veggi “Burger” with Lentils, Hazelnuts & Wild Mushrooms


Buttermilk Blue Cheese, Grilled Onion, Truffle Aioli
Served with a Green Salad 14.

Reuben on Sour Rye


Housemade Pickled Vegetables & Fries 11.

Grilled Chicken Breast on Focaccia


Sundried Tomato. Artichoke & Olive Relish,
Feta & Fresh Spinach served with Pasta Salad 12.

VQ Burger with White Cheddar


Lettuce, Pickled Vegetables, Basil Aioli & Fries 12.

Barbequed Pulled Pork Sandwhich


Fries & Pickled Vegetables 11.

$1 is added to all togo orders