Dinner Menu

Appetizers

Garlic Prawns
Prawns sautéed in olive oil, garlic and smoked, sweet Spanish paprika 8~

Crab Cakes
Chilean rock crab, garlic and shallots are pan-fried and served on a bed of mixed greens, fried capers and lemon aioli 9~

Grilled Polenta & Mushrooms
Polenta triangles grilled and served on a bed of wilted spinach and sautéed wild mushrooms with marinara sauce 7~

Mediterranean Sampler
Warm pita bread with a medley of spreads including, hummus, Aegean, and artichoke dip accompany an olive plate and marinated mushrooms 9~

Stuffed Portabella Mushroom
An earthy, organic portabella mushroom is sautéed with cream sherry before being stuffed with fresh crab meat or our house-made Italian sausage 9~

Gnocchi
Gnocchi (potato pasta) served in a light, creamy sun-dried tomato pesto sauce Appetizer portion 8~ Entrée portion 11~

Soups & Salads

Soup du jour
Ask your server about today’s house made special, cup 4~ bowl 5~

Vegan Chili
Thick & Hearty with just the right heat, but no meat!, cup 5~ bowl 6~

House Salad
Mixed greens, tomatoes, cucumbers, red onions, croutons and fresh herbs with our house balsamic vinaigrette 6~

Caesar Salad
Crisp romaine hearts tossed with grated imported parmesan cheese, and garlic croutons in our own classic Caesar dressing, Regular 8~ Small 6~ add chicken, shrimp or salmon, Regular 3~ Small 2~

Greek Salad
With cucumbers, Kalamata olives, red onions, roasted red bell peppers, capers, feta cheese and our house balsamic vinaigrette 8~

Grilled Salmon Salad
Grilled Pacific salmon served on a bed of baby spinach and organic spring greens and drizzled with a chardonnay vinaigrette 11~

Rogue Valley Pear Salad
Organic field greens with local Rogue River Valley pears is topped with toasted walnuts, gorgonzola cheese and a raspberry vinaigrette 8~

Pasta

Served with garlic bread and choice of soup or house salad

Capellini al Pomodoro
Angel hair pasta lightly tossed in olive oil with chopped tomatoes, garlic, fresh basil and shaved imported parmesan cheese 11~

Seared Sea Scallop Carbonara
Sea scallops are seared with apple wood smoked bacon, shallots and peas served over spaghetti with carbonara sauce 14~

Linguini & Clams
Baby clams & garlic sautéed in a white wine butter sauce with thyme and red pepper flakes and tossed with linguini pasta 13~

Smoked Chicken Penne
Tender, smoked chicken breast with wild mushrooms in a sun-dried tomato cream over penne pasta 13~

Spaghetti & Meatballs
House-made meatballs simmered in marinara sauce with fresh oregano & basil served over spaghetti 12~

Ravioli della Casa
Portobello mushroom ravioli in creamy marinara with a parmesan crouton 13~

Baked Lasagna Bolognese
Classic meat lasagna layered with lean ground beef, our house-made Italian sausage, tomato sauce and seasoned ricotta cheese, topped with mozzarella and baked until golden brown 12~

Smoked Salmon Fettuccini
Smoked Pacific salmon on a bed of fettuccini with capers and roasted red bell peppers tossed in a light alfredo sauce 14~

Entrees

Served with soup or house salad

Ribeye
12 oz., hand cut, Certified Angus beef ribeye steak brushed with a balsamic reduction served with horseradish mashed potatoes and fresh seasonal vegetables 19~

Grilled Northwest Salmon
Wild Pacific salmon grilled and topped with a citrus beurre blanc and served with rice pilaf and fresh seasonal vegetables 18~

Char-grilled Center Cut Pork Chop
Tender and juicy pork chop grilled perfectly with a sauce of apples, brandy and cinnamon garlic mashed potatoes and fresh vegetables 15~

Baked Chicken Breast
Chicken breast marinated in olive oil, rosemary and lemon thyme, baked and served with creamy polenta, and fresh vegetables 14~

Braised Lamb Shank
New Zealand lamb shank slowly braised in red wine, garlic and root vegetables with a lamb demi glace served over orzo pasta 18~

Veal Scaloppini
Tender, veal medallions are served with pasta and fresh vegetables with choice of: Picatta (lemon juice, butter and capers) or Marsala (Marsala wine sauce with wild mushrooms) 17~

Duck Breast
Maple Leaf Farms duck breast is pan seared and finished in the oven with a port wine and pomegranate reduction, served with rice pilaf and fresh vegetables 18~

17% gratuity added to parties of 5 or more