appetizers

magic baked beans with maine lobster    10-

asian flavors fried oysters with wasabi sour    8-
cream, blood orange ponzu and sesame oil mayo

boneless pig's feet with a cranberry mustard    7-

oregon gourmet cheese yule log- a pinwheel of    8-
local cheese, herbs and dry jack spongecake

dungeness crab, leek and potato soup    8-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine with beet and cranberry vinaigrette (for 2)    10-

main courses

dungeness crab and squash wellington- dungeness    22-
crab, butter poached local squash and white wine
cabbage in housemade puff pastry with a cashew mole

grilled pheasant boudin blanc (traditional french    19-
christmas sausage) with foie gras and truffled
mashed potatoes

slow cooked local lamb shanks on a spanish flavors    18-
stew of ham, garbanzo beans, garlic, greens and
smoked paprika

grilled usda prime flat iron steak with "coq au vin"    19-
potatoes

vegetarian barley risotto with winter vegetables    16-
and white truffle oil

cracked pepper-molasses wapiti elk rack with bacon,    27-
chestnut and brussel sprout saute

roasted rockfish with wild mushrooms, cauliflower    18-
"velvet" and wild rice baklava with a shallot jam