Appetizer
Ceviche shooter with crostini
Salad
Warm goat cheese served on a bed of fresh spinach tossed in Marionberry vinaigrette and topped with hazelnuts and fresh Marionberries
Entree (choose one)
Cedar plank roasted Salmon with a Lemon Dill Beurre Blanc
Pistachio-crusted Halibut
Smoked Duck breast with Marionberry glaze
All entrees served with a potato, leek, and mushroom tart and sauteed green beans with roasted peppers.
Dessert (choose one)
Chocolate Hazelnut Torte served warm with Frangelico Ganache and candied hazelnuts
Brandied Cherry Brulee served with fresh Cherries and an Almond Florentine
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