|
L U N C H
_____________________
STARTERS & SALADS
Totten Inlet mussels steamed in white wine with onions
and crispy chorizo polenta $12.00
Baked Lookout Point oysters with Walla Walla sweet onion soubise, spiced pork sausage and braised greens $12.75
Fresh mozzarella burrata with vine-ripened heirloom tomatoes, extra virgin olive oil and basil $14.50
Higgins charcuterie plate with house-made pickles $13.75
Spinach salad with Walla Walla onion rings, roasted beets
and a pink peppercorn vinaigrette $10.75
Salad of young lettuces with Oregon bay shrimp,
smokey chili & chive dressing and croutons $12.25
Salad of gathered summer greens, toasted hazelnuts
and herb vinaigrette $7.25
Soup of the Day $7.00
There will be an 18% gratuity added
to parties of six or more.
Come Taste Oregon’s Bounty: During October and November 2006, hotels and inns, chefs, winemakers and brewers and the folks who grow, produce and catch what you love to enjoy are opening their doors, vineyards and fields with up close and personal experiences and special lodging packages. Log onto traveloregon.com/bounty for more details.
________________
MAIN COURSES
Monday through Friday
11:30 – 2:00 p.m.
Daily sandwich & salad special $9.00
Open-faced sandwich of house-made pastrami, grilled onions
& sharp white cheddar $12.00
Risotto of summer squash, Walla Walla onions and chèvre cheese with a basil vinaigrette $17.50
“Whole pig plate” – roasted & braised cuts, sausage, baked beans, braised greens and Cumberland sauce $17.50
Broiled, freshly ground and spiced sirloin on
a toasted hearth-baked roll $11.25
Cretan tomato-zucchini cakes with basmati
pilaf and sauce viérge $13.50
Olive oil-poached Alaskan halibut with crushed potatoes, green beans, lemon vinaigrette and roasted garlic $17.50
Bucatini pasta with hazelnut & basil pesto, tomatoes
and grana padano cheese $15.50
There will be an 18% gratuity added to
parties of six or more. |
(503) 222-9070
Home Page
Lunch Menu
