~Lunch from the Kitchen~
(Served 11:30am-3:00pm Thurs-Monday)

Soup~ $6
According to the Chef’s Whim

Bibb Lettuce Salad~ $7
Red Onion, Toasted Pumpkin Seeds, Buttermilk Blue Cheese Dressing

Mixed Baby Lettuces~ $6
Eggers Acres Hazelnuts, Goat Cheese Crouton, House Vinaigrette

Wine Country Duck Breast Cobb~ $16
Mixed Baby Lettuces, Muscat Grapes, Hazelnut Aillade, Rogue Blue Cheese, Wine Poached Figs

Semolina Crusted Onion Rings~ $5
Horseradish Cream

Seasoned Ground Chuck Burger~ $13
Brioche-Sesame Bun, Tillamook Vintage White Cheddar, House Made Sweet and Sour Pickles

Croque Monsieur~ $10
Brioche, Béchamel, Hill Brand Ham, Gruyere Cheese

Croque Madame~ $11
With a Sunny Side Up Farm Egg

Caper-Prosecco Battered Halibut~ $15
Billy’s Coleslaw, Lemon Aioli, Thick Cut Potato Chips

Penn Cove Mussels~ $11
Sopressata-Calabrian Chile Broth, Parsley Coulis

Slow Roasted Porchetta Sandwich~ $11
House Made Peppernata, Whole Milk Provolone

House Made Pasta
Ask Your Server for Today’s Preparation

All items prepared in house, sourcing the best local ingredients, always adapting to each season enthusiastically

Paul Bachand - Chef