appetizers
nonsweet pumpkin pie with curried pumpkin seeds 5-
french fried root vegetables with eddie's real tomato ketchup 5-
bistro classic duo- poached leeks vinaigrette
and celery root remoulade 5-
gratin of butternut squash with slab bacon
and willamette valley gouda 7-
cream of potato and fennel soup 5-
salads
mixed green salad with a coarse mustard vinaigrette 4-
romaine salad with a roasted onion vinaigrette and
apple croutons (for two) 10-
main courses
sybaris style veal saltimboca- veal chop with fresh sage, country ham and smoked mozzarella on roasted pepper cream pasta 23-
shellfish sausage with a parsnip cake and coarse grain mustard cream 18-
cassoulet - lamb, goose confit and sausage with white beans 17-
honey fried rabbit legs with a warm quinoa salad of fall vegetables 18-
vegetarian tagine of fall fruits, nuts & vegetables
with north african spices and couscous 15-
grilled oregon pork tenderloin with roasted garlic/sweet potato skordalia
and lemon potatoes 18-
parsley crusted monkfish with caper-brown butter vinaigrette
on caramelized cabbage and egg noodle casserole 19-
gratuity of 18% will be added on to parties of 6 or more
please, no separate checks. thank you for your patronage