appetizers

scalloped oysters with bacon and leek    8-

japanese steamed custard with dungeness crab    9-
and white truffle oil

veal boudin blanc with foie gras and a mustard    8-

apple salad hot, bubbly local camembert dip with toast    7-

truffled oxtail soup    7-

salads

salads mixed green salad with a coarse mustard vinaigrette    4-

spinach salad with a balsamic-roasted beet    10-
vinaigrette (for two)

main courses

venison-wild boar meatloaf with sage mashed potatoes    17-
and frank's red hot sour cream sauce

roy's Indonesian spiced steelhead with coconut curry,    18-
black rice and cauliflower

grilled usda prime ribeye steak with grafton cheddar    22-
potatoes

grilled pork tenderloin with rosemary on a roasted    18-
garlic-sun dried tomato barley risotto

vegetarian canneloni with local fresh cheese, roasted    15-
vegetables, chestnuts and sublimity cheese

sybaris style shrimp scampi with leeks & winter greens    19-
on buckwheat pasta and a little chile

grilled lamb chops with a blood orange, fennel and    21-
red onion condiment on a crispy celery root
potato cake