appetizers

local leek egg fu yung with roasted garlic gravy    7-

oregon white truffle fettucine with a little butter    10-
and vella dry jack

beet-almond-chipotle granola with almond milk    7-

gratin of belgian endive, ham and local cheese    9-

smoked pheasant, potato and kale soup    7-

salads

mixed green salad with a coarse mustard vinaigrette    5-

romaine with creamy ginger-sesame vinaigrette (for 2)    11-

main courses

sturgeon tagine- chunks of sturgeon with olives,    20-
lemon and winter vegetables on couscous

w.p.'s beef cheek goulash with cheese spaetzle and    18-
fried onions

seared ahi on stirfried quick kim chee of napa    23-
cabbage on yakisoba

northwest cassoulet- slow cooked lamb confit, duck,    18-
sausage, winter vegetables, magic beans and hazelnuts

tofu and winter vegetables with soy, garlic & vinegar    15-

grilled usda prime flat iron steak with old fashioned    19-
hash browns

pan fried oysters in a horseradish crust with a    20-
warm spinach cheesecake and frank's sour cream