Fall Menu

Crisp Autumn Rolls with Salad Wraps and Dipping Sauce 10-

Calamari Tempura with Rouille and Lemon 12-

Rosemary Grilled Quail Stuffed with Goat Cheese, Cappelini Frittata 12-

Homemade Mozzarella and Basil Pinwheel with Tomato Preserves 9-

Provençal Fish Soup with Croutons and Saffron 7-

Butternut Squash Soup with Granny Smith Apples and Cilantro 7-

Chicken Roulade Caesar with White Anchovies and a Parmesan Crisp 11-

Baby Lettuces with Apples, Pistachios and Gorgonzola with Red Wine Vinaigrette 7-

Watercress, Red Cabbage and Crisp Shallot Salad with Sherry Vinaigrette 6-

Falafel Cone with Hummus and Harissa 9- (add 12- for ½ a Lamb Rack)

Bump Burgers 2-per
(50¢: Gorgonzola, Cheddar & Caramelized Onions;
1-: Prosciutto, Wild Mushrooms, Piedmont Fries)

POW Burger 8- Available with Doubled up Bump Burger Garnishes, Fries Included

Lobster and Dungeness Roll with Slaw and Chips 12-

Seared Copper River Salmon Club with Fries or Slaw 10-

Linguine with Shrimp, Zucchini Cream and Pesto 17-

Fettuccine with Wild Mushrooms, Vermouth and Thyme 15-

Pappardelle with Braised Rabbit, Golden Raisins, Prosciutto and Olives 18-

Braised Lamb Cannelloni with Spaghetti Squash and Sage 18-

Buffalo Lasagna Verde with Homemade Mozzarella and Rapini 17-

Sautéed Sea Scallops with Cherry Tomatoes, Garlic Confit and Tarragon 24-

Salad Niçoise Salad with Seared Tuna and Aioli 21-

Roasted Halibut with Mashed Cannellini Beans, Celery Root and Parsley 25-

Grilled Salmon with Baby Lettuces, Chanterelles and Roasted Chicken Juices 22-

Grilled Chicken with Red Wine, Rosemary and Olives 19-

Seared Loin of Beef with Garlic Whipped Potatoes and Rogue-Peppercorn Sauce 25-

Rack of Lamb with Goat Cheese Gnocchi, Spinach and an Herbed Jus 28-

Chef: Mark May