Cuisine - Menus - Lunch

SMALL PLATES

Salmon

soy-cured sashimi with green pear and ginger salad finished with puffed wild rice and sesame seeds

7

Pickled Mango Ravioli

Dungeness crab, puffed wild rice, watercress, curry vinaigrette, basil oil

12

Brussels Sprouts

roasted, foraged mushroom, goat cheese, truffle oil

10

Duck Liver Mousse

served with toast rounds, riesling-poached rhubarb and pickled jalapenos

6

Saffron Hummus

cucumbers, pita

5

SALADS & SOUP

add grilled chicken breast 5

Green Salad

fresh greens, basil, mint, balsamic vinaigrette, ricotta crostini

6

Waldorf

apples, celery, grapes, crisp pancetta, celery root puree, poppy seed dressing

8

Grilled Romaine Hearts

lemon vinaigrette, white anchovy, parmesan

6

Bistro Salad

sweet greens, radish, hard eggs, green bean, avocado, cherry tomato, bleu cheese vinaigrette

10

Chopped Salad

beets, walnuts, dry aged beef, smoky bleu cheese and oranges

12

Tomato Basil Soup

basil, cream

cup 3; bowl 7

SANDWICHES

all burgers and sandwiches are served with house fries

BLT

pearl bakery multi grain bread, bacon, romaine lettuce, fresh roma tomato, aioli

10

H₅O Burger

tillamook cheddar, russian dressing, shredded lettuce, tomato, red onion

12

Pork Burger

bacon, lettuce, mama's lil peppers, aioli

12

Chicken Sandwich

grilled chicken breast, serrano ham, ricotta, arugula, lemon oil

10

Reuben

corn beef, swiss cheese, sauerkraut, russian dressing

12

Deviled Ham Sandwich

grilled with tillamook cheddar and onion

10

ENTREES

Omelet

crab, grilled asparagus, hollandaise sauce and small green salad

15

Steak Frites

grilled NY, fancy fries, foraged wild mushrooms, madeira cream

16

Ramen Noodles

served in a duck broth with grilled bok choy, turnips finished with green onion ginger relish

12

Fettucini

smoked chicken, porcini mushrooms, tomato sauce, parmesan cheese

12

Fish and Chips

cod, tempura-fried, house fries, slaw, garlic aioli, malt vinegar

15

Ploughman's Platter

serrano ham, salami, duck liver mousse, deviled egg, pickles and baguette

15

Risotto

with foraged mushrooms, watercress, shaved parmesan, red wine reduction, and leeks oil

14

Executive Chef - Ron Baker

Sous Chef - Ryan O'Conner

Prices and items are subject to change without notice.

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