Bistro Menu
We strive to use organic produce and naturally raised meats whenever possible. All bistro menu items are accompanied by a mixed green salad.
Crevettes
au Beurre à la Lousiane
Linguine,
sautéed with gulf shrimp, garlic, white wine,
tomato,
parsley and paprika.
22.00
Poulet
Sauté à la Provencal
Boneless
breast and thigh of chicken sautéed with lemon,
garlic
and olive butter, with goat cheese mashed potatoes.
22.00
Cotelette
de Porc à la Viennoise
Fresh
Carlton pork loin, lightly pounded, breaded, sautéed and
served
with caper, watercress aioli and parslied potatoes.
23.00
Les
Entrées
All
of the following entrées are served à la carte.
Split
plate charge $5.00
Napoléon
à la Florentine
Layers
of grilled polenta, roasted eggplant, caramelized onions,
roasted
pepper, black olive tapenade and fontina cheese with
red
and yellow pepper coulis and sautéed spinach.
25.00
Magret
de Caneton au Cassis
Breast
of “Liberty Ranch” duck pan-roasted, sliced and
served
with a cassis demi glaze, seasonal fruit and a blend of
brown
and black japonica rices.
34.00
Fruits
de Mer
Chef’s
special seafood selections of the day.
(Market
Price)
Filet
Mignon à la Rossini
Filet
of Natural Angus beef, pan-roasted on a puff pastry croûte
with
duck liver mousse, mushroom duxelles, madeira demi-glaze
and
Peruvian duchesse potatoes.
37.00
Longe
D’ Agneau Roti
Fresh
Willamette Valley “Anderson Ranch” lamb loin, pan-roasted
with
lemon, pine nut crust, sliced and served with an asparagus
risotto
and pinot noir reduction.
39.00
Bon
Appétit!
Corkage: $15 per 750ml bottle * We request no separate checks.
Please refrain from “cellular phone” use within the restaurant
E-Mail
comments, suggestions or
Requests
for Reservations
to
the
Webmaster.