LUNCH STARTERS & SALADS. Tart of figs & Bleu d Auvergne cheese with a salad of chicory and hazelnut vinaigrette $17.50

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1 LUNCH STARTERS & SALADS Tart of figs & Bleu d Auvergne cheese with a salad of chicory Tomato gazpacho with Oregon bay shrimp, garlic croutons, cucumbers, onions, & espelette pepper $18.50 Salad of summer greens, toasted hazelnuts and herb vinaigrette $10.50 with blue cheese add $2.00 Soup of the day $8.00 There will be an 18% gratuity added to parties of six or more. **Wild mushrooms Yellow foot, Chanterelle and Hedgehog not an inspected produ

2 LUNCH SANDWICHES served with cup of soup or salad $10.95 Honey roasted turkey breast with brie and pepper fig jam on toasted seeded whole wheat bread Fresh Oregon Bay shrimp melt on a toasted brioche with aged cheddar cheese and tomato Grilled flatbread with roasted late summer vegetables, spicy feta and sweet & sour shallots MAIN COURSES Open-faced sandwich of pastrami, grilled onions & sharp white cheddar $16.00 The Higgins burger of Carman Ranch grass-fed beef on a toasted hearth-baked roll* $16.00 bacon lardons and Parmigiano Reggiano cheese $18.50 Corn, chili & eggplant fritters with a wild rice & basmati pilaf, aji dulce sauce and grilled summer squash $17.50 Herb crusted Petrale sole with a tomato-caper relish, olive oil crushed potatoes and roasted eggplant $22.50 Whole pig plate Provençal-style potée of herb roasted pork loin, Morteau sausage, tomatoes, shell beans and vegetables $21.50 Acquerello risotto with smoked salmon, sweet onions, radicchio and Parmigiano Reggiano cheese $20.50

3 DINNER STARTERS & SALADS Tart of figs & Bleu d Auvergne cheese with a salad of chicory Tomato gazpacho with Oregon bay shrimp, garlic croutons, cucumbers, onions & espelette pepper $18.50 Salad of summer greens, toasted hazelnuts and herb vinaigrette $10.50 with blue cheese add $2.00 Soup of the day $8.00 There will be an 18% gratuity added to parties of six or more. **Wild mushrooms Yellow foot, Chanterelle and Hedgehog not an inspected product

4 DINNER MAIN COURSES bacon lardons and Parmigiano Reggiano cheese $25.50 Whole pig plate Provençal-style potée of herb roasted pork loin, Morteau sausage, tomatoes, shell beans and vegetables $39.50 Corn, chili & eggplant fritters with a wild rice & basmati pilaf, aji dulce sauce and grilled summer squash $23.50 Select steak of Oregon beef and chefs choice accompaniments* Market Price Caldo Verde Portuguese fisherman s stew of mussels, prawns, clams, linguiça sausage and calamari with onions, chilies, greens and crispy polenta $36.00 Herb crusted Petrale sole with a tomato-caper relish, olive oil crushed potatoes and roasted eggplant $36.50 Magret & confit of duck with brandied grapes, braised greens and aged cheddar polenta cake* $46.50 Acquerello risotto with smoked salmon, sweet onions, radicchio and Parmigiano Reggiano cheese $27.25 BISTRO MENU

5 Tart of figs & Bleu d Auvergne cheese with a salad of chicory The Higgins burger of Carman Ranch grass-fed beef on a toasted hearth-baked roll* $16.00 Oven-roasted heirloom potatoes with red pepper rouille $9.75 Tomato gazpacho with Oregon bay shrimp, garlic croutons, cucumbers & espelette peppers $18.50 Open-faced sandwich of pastrami, grilled onions & sharp white cheddar $16.00 bacon lardons and Parmigiano Reggiano cheese $18.50 Platter of smoked Northwest seafood & pickled vegetables $16.50 Herb-marinated chèvre cheese with olives & parmesan toasts $10.75 Honey & chile-roasted Oregon hazelnuts $9.50 Salad of summer greens, toasted hazelnuts and herb vinaigrette $10.50 with blue cheese add $2.00 Selected fruits & cheeses $16.50 Focaccia with tomatoes, hazelnut pesto and Parmigiano Reggiano cheese $12.00 with salami $14. **Wild mushrooms Yellow foot, Chanterelle and Hedgehog not an inspected product