DINNER – SUMMER 2009

STARTERS

Pecorino romano garlic toast                                     4
Black bean, cheddar & scallion quesadilla with pineapple salsa                     6
Steamed ½ artichoke with lemon pepper cream and Mediterranean salsa        6
Roasted eggplant dip with tomato & cilantro served with crostinis,
sugar snaps, celery & carrots                                     6
Grilled chicken tikka skewers, 3 coriander, yogurt & spice marinated chicken skewers
served with cabbage slaw and jasmine rice salad made with marinated vegetables    7
Wild mushroom, spinach, chevre & caramelized onion tart                    8
Corn & Dungeness crab fritters with mango mustard drizzle                    9
Homemade pizza of the day (please allow 15 minutes)                     10
Golden ceviche of sea scallops with coconut mango marinade & corn chips         12

SOUPS & SALADS

Today’s freshly prepared soups                                     4, 6
Our house salad of mixed greens with sesame ginger vinaigrette                 7
Iceberg wedge with creamy Oregon blue cheese dressing and chopped tomatoes         8
Caesar,* traditional style with shaved pecorino cheese                         10
Roasted beet salad of spinach with green apples, chevre and creamy peppercorn drizzle    10
Quesadilla Salad, our quesadilla on the house salad                         13
Add to the above 5 salads:
Sesame maple seared tofu                                4
Sliced grilled chicken breast                                    5
Mint yogurt marinated halibut fillet                            6
2 Jumbo basil grilled prawns                                6

Fresh roasted turkey cobb salad, romaine, bacon, hard boiled egg, avocado,
diced tomato, Oregon blue cheese & garlic buttermilk dressing                 12
Granny Smith apple & grilled chicken salad* over a bed of romaine
with a balsamic vinaigrette and spiced candied hazelnuts                     12

Grilled romaine & jumbo prawn salad with basil, garlic,
sliced tomatoes and pecorino romano cheese                             15

ENTREES
Entrees are preceded by a whisper of our house salad
Ask your server about today’s fish and vegetarian specials                     ask

Steamed & stuffed ½ artichoke with lemony quinoa, pinenuts & olives served with a                      Mediterranean salsa of tomatoes, capers, onion & fennel and a mignonette vinaigrette     16

Sauté of yellow squash, zucchini, red onion and grape tomatoes tossed with garlic,                           basil and fresh linguine                                        16
Toppings are available for the above 2
Sesame maple seared tofu                                4
Sliced grilled chicken breast                                    5
Mint yogurt marinated halibut fillet                                 6
2 Jumbo basil grilled prawns                                6

Grilled meatloaf plate (hormone free beef) over mashed potatoes                                                                           with homemade gravy and vegetable of the day                        16

Cumin lime roasted ¼ chicken (hormone free) stuffed with pineapple & oranges                                  served with wedge of pineapple, brown rice and vegetable of the day            18
Banana leaf wrapped slow roasted pork seasoned with garlic, ginger and soy
served with Thai red curry sauce, brown rice pilaf & vegetable of the day        18
Coffee braised spoon lamb, over citrus quinoa and peas                                                                      served with roasted carrot spears                                19
Crack black pepper grilled culotte steak (hormone free) sliced & served over                                            Oregon blue cheese mashed potatoes with vegetable of the day                19
Mint yogurt marinated pan-seared halibut served over jasmine rice and vegetable                             salad with leaf spinach and vegetable of the day                        20
Chili-Lime rubbed beef tenderloin (hormone free) grilled to your preferred doneness                                                       served over au gratin potatoes with vegetable of the day                         25