SPRING DINNER MENU 2008
STARTERS …
OYSTERS ON THE HALF SHELL, PEAR, YUZU MIGNONETTE 2.5/per
LOWCOUNTRY OYSTER STEW, “OYSTER” CRACKER 14
CRAB CAKE, FENNEL, CLEMENTINE, 14
NIMAN RANCH PORK BELLY, APPLE NAPOLEON, APPLE BUTTER 12
KOBE BEEF SHORT RIBS, RICE “MIDDLINS,” CHICORY, TOMATO GRAVY, PULLET EGG 15/29
SOUPS and SALADS …
SWEET ONION BISQUE, CHIVE, BACON, BRIE GRILLED CHEESE 8
“CHICKEN NOODLE,” CHICKEN CONFIT AGNOLOTTI 8
BABY ASIAN LETTUCES, HAZELNUT BRITTLE, BLOOD ORANGE, CRANBERRY VINAIGRETTE 10
ARUGULA, BENTON’S PROSCUITTO, BUTTERNUT SQUASH, SORGHUM WHIPPED ST. ANDRE 12
ROASTED BABY BEETS, FROMAGE BLANC, ICE WINE VINEGAR 9
ENTREE…
ALASKAN HALIBUT, CAULIFLOWER, TOMATO, RAMP, MITAKE MUSHROOM, GRAPEFRUIT 28
HAWAIIAN BUTTERFISH, ARTICHOKE, WILD LETTUCE, SPRING VEGETABLES, MEYER LEMON 32
KING SALMON, HOMINY, CORN, FIDDLEHEAD FERN, BOK CHOY, BLUEBERRY 32
BELL AND EVANS CHICKEN, SUNCHOKE, SPRING ONION, HEN OF THE WOODS, RHUBARB 23.5
NIMAN RANCH PORK CHOP, BRUSSELS SPROUT, PUMPKIN, CHORIZO 27
BEEF TENDERLOIN, ROCK SHRIMP “CHOWDER,” SUMMER SQUASH 36
OREGON LAMB LOIN, FAVA BEAN, CELERIAC, TOMATO CONFIT, BAY LAUREL JUS 34
FOUR STORY HILLS VEAL LOIN, ENGLISH PEAS, MOREL MUSHROOMS, BORDELAISE 42
SPRING VEGETABLE ENTRÉE, CHEF’S SELECTION OF LOCAL SEASONAL VEGETABLES 25 FROM THE GRILL…
ALASKAN HALIBUT 28
KING SALMON 27
NIMAN RANCH PORK CHOP, BROWN SUGAR RUB 24
CAPITOL GRILLE BURGER 16
NATURAL HANGING TENDER 10oz 26
PAINTED HILLS NATURAL TENDERLOIN, 6oz /10oz 30/38
SNAKE RIVER FARMS KOBE TENDERLOIN 8oz 80
NIMAN RANCH RIBEYE 16oz 42
COLORADO LAMB CHOPS 12oz 32 On The Side…$7
BABY CARROTS, HONEY, THYME
ASPARAGUS, FORAGED MUSHROOMS
BRUSSELS SPROUTS, PEARL ONION
FRIED GREEN TOMATO, PEPPER RELISH
ROASTED POTATOES, GARLIC CONFIT, FINES HERBS
POTATO PUREE, BLACK PEPPER, BUTTERMILK
ANSON MILLS RICE “MIDDLINS”
TRUFFLE MAC & CHEESE
SHOE STRING FRIES, FINES HERBS, PARMESAN
Champagne/Sparkling Wine
Segura Viudas Cava Brut “Aria,” Spain 10.00
Louis Roederer Brut Premier, Reims, Champagne, France 19.00
White
Excelsior Chardonnay, South Africa 2004 9.00
Glen Carlou Chardonnay, South Africa 2004 10.00
Maso Canali Pinot Grigio, Italy 2004 13.00
Sonoma-Cutrer Chardonnay, Sonoma County 2004 14.00
Pascal Jolivet Sancerre, Loire, France 2004 16.00
Dr. Loosen Riesling, Mosel, Germany 2004 12.00
Vionta Albarino, Rias Biaxas, Spain 2004 13.00 Red
Cuvée de Peña, Vin de Pays des Pyrenées-Orientales, France 2004 9.00
Trapiche Broquel Cabernet Sauvignon, Mendoza, Argentina 2004 13.00
Joseph Phelps Cabernet Sauvignon, Napa 2003 28.00
Frei Brothers Pinot Noir, Sonoma 2003 17.00
Clos Du Val Merlot, Napa Valley 2002 15.00
Benton Lane Pinot Noir, Oregon 2005 13.00
Jaboulet, Beaumes-de Venise, Rhône, France 2003 10.00
St. Francis Zinfandel, “Pagani,” Sonoma 2002 13.00
Marquis Phillips Shiraz, Australia 2003 13.00
Ask your server to see our wine list - winner of the Wine Spectator Award.
Tyler Brown Executive Chef
David Bolton Executive Sous Chef
Steven Hartman Sous Chef |
