Summer 2010 Dinner Menu

[Due to availability, or simply at the whim of the chef, menu
items may change at any time. If you are intent on a particular
dish, please ask about availability when you call for reservations.]

Many of the fresh herbs & edible flowers are grown by chef & owner Gretchen.
Whenever available, we use organic & local ingredients.

Appetizer

Hand Made Cheese Chalupa
 With spicy cilantro garbanzo slaw, sharp Tillamook cheddar & Mexican style peanut sauce
7.00

Seared Alaskan Sea Scallops
Stacked with crispy duck confit, fresh watermelon, red grapes, goat cheese & tarragon
13.00
House Smoked Island Oysters
Baked and served hot from the oven with the chef’s choice of sauce.
13.00

  Pan Fried Calamari Filets
With ginger, garlic, fresh tomato, cilantro & a spicy sesame sauce
 9.00

Fresh Black Figs & Roasted Onions
Grilled with thyme & garlic, drizzled with blue cheese vinaigrette & served with
toasted walnuts & pecans
 10.00


 

0785067Dinner

Your dinner includes soup, organic salad made from local
produce, and house-made sourdough bread.

Ancho Chili & Cocoa Rubbed Duck Breast
Roasted & served with chorizo black beans, pineapple cabbage slaw & lime sour cream
32.00
Grilled Filet Mignon
 Marinated with fresh thyme & shallots, with a date espresso demi-glace, garlic mashed
 potatoes, Blue Moon Farm braised greens & toasted hazelnuts
35.00


Fresh States Inn Linguini
With wild shrimp, shitake mushrooms, garlic, Heritage Farm spinach, preserved lemon,
sugar snap peas & topped with brown butter bread crumbs.
33.00
Grilled Alaskan Sea Scallops
 Dusted with local kelp, served with spicy mitzutake sauce, cabbage slaw, orange ginger oil
& garlic mashed potatoes
32.00
Pan Seared Fresh Fish*
With purple sage roasted corn butter, pickled cucumber ribbons with poppy seeds,
Thai bird chili oil & creamy polenta
34.00
Steak Diane
 Medallions of beef tenderloin sauteed with butter, shallots, dijon mustard, brandy, cream
and black pepper. Served with rosemary roasted Yukon Gold potatoes and fresh vegetables.
32.00

Grilled Curry Tofu
With currant studded spicy lentils, braised Blue Moon Farm hazelnut greens & mint raita
27.00

Blueberry Habanero Chicken
Free range chicken breast lightly coated with breadcrumbs & herbes de Provence, topped with blueberry habanero chutney, goat cheese & served with creamy polenta
32.00

Large Soup & Salad
With house-made sourdough bread.
17.00

Small Soup comes with dinner. A la carte $4.50
 Small Organic Salad comes with dinner. A la carte $4.50
Child portions or simple noodles for children, on request.

*Consuming raw & uncooked meat, poultry, seafood, shellfish & eggs can cause food borne illness.

Please let us know if you have dietary or nutritional requests. Automatic gratuity on parties of 6 and more.
Please, no separate checks.