SPRING LUNCH
Served Monday - Friday from 11:30am - 3:00pm

Starters, Soups and Salads

WARM MARINATED OLIVES with house made focaccia  7

CHICKPEA FRITTERS with romesco sauce   7

WEST COAST OYSTERS with champagne & pink peppercorn mignonette  12

SEASONAL SOUP   4  /  7

SEASONAL GREENS with fava beans, pecorino & lemon vinaigrette   10

ALDER SMOKED SALMON with butter lettuce, radishes & creamy tarragon vinaigrette   12

ROASTED BEETS with blue cheese vinaigrette & arugula   10

GRILLED HANGER STEAK SALAD with goat cheese crostini, pickled asparagus &
frizzled onions   14

HOUSE CHOPPED SALAD with country ham, roast chicken, bacon, deviled eggs & blue cheese  13

Sandwiches with Seasonal Greens

OREGON ALBACORE TUNA with olive oil, balsamic, basil & hard boiled egg   12

FRIED SHRIMP PO BOY with housemade tasso ham gravy   13

DEACON'S FALAFEL with fava hummus, spiced feta & minted yogurt sauce  12

LAMB SAUSAGE with arugula, roasted peppers & saffron aioli   12

ROAST CHICKEN SALAD SANDWICH with avocado & applewood-smoked bacon  11

SHADOW MT. NATURALLY RAISED BEEF BURGER with frizzled onions & hand cut fries   10

Mains

ORCHIETTE with smoked ham, peas & preserved meyer lemon   14

GRILLED WHITE POLENTA with fennel sausage ragu & shaved reggiano 14

TUSCAN FISH AND SHELLFISH STEW with tomatoes, fennel & grilled bread 17

SEARED SCALLOPS with caramelized fennel, grapefruit & watercress   14

SLOW COOKED BEEF BRISKET with sweet & sour roasted squash   15

ALASKAN HALIBUT FISH & CHIPS with celery root slaw & tartar sauce 16

executive chef tommy habetz
sous chef nick wood
sous chef david siegel