appetizers

gratin of leeks with leek-morel mushroom cheese    7-

pig in a blanket on a lentil salad    6-

chilled spicy smoked venison tenderloin with pickled    9-
apples

fromage fort- a garlicky cheese spread with toast    6-

portugese potato, kale & sausage soup with a farm egg    5-

salads

mixed green salad with a coarse mustard vinaigrette    4-

spinach salad with a chinese black vinegar-sesame    10-
vinaigrette (for two)

main courses

veal chop "french onion soup"- sauteed veal chop with    22-
roasted onions, little bread dumplings, veal jus and
roth kase cheese on top

caramelized onion crusted cod on a salt cod potato    18-
cake with a sun dried tomato-caper condiment

grilled buffalo liver with a port-dried blueberry    16-
reduction on a cabbage and spaetzle stirfry

vegetarian pasty of winter fruits, vegetables,    15-
hazelnuts and cheese

roasted african pheasant (aka guinea fowl, pintade)    19-
with oregon white truffled pasta and winter greens

grilled usda prime 1 lb t-bone steak with garlic-parsley    26-
potatoes

clam-arama- stuffed cherrystone, white wine steamers    19-
and a simple panfried razor on herbed rice with a
lemon-pepper mayo