Lunch Menu
Starter
Seasonal wild greens with pears, hazelnuts, and a grain mustard vinaigrette
Entrée
Smoke grilled “tri-tip” of beef with a goat cheese-chili turnover, roasted corn, Spanish manchego, and an ancho chili sauce
Vegetarian Entrée
Grilled marinated portabello mushroom napoleon with faro risotto, leeks, roasted onions, and pine nuts in an herbed goat cheese sauce
Dessert
Mixed wild berry cobbler with Northwest berries, a hazelnut cornmeal crust, and lemon gelato
