The Menu

Appetizers

Main Course

Desserts

Drink

Appetizers:
Six Greens Salad, Six different greens mixed with fresh tomatoes, feta cheese, walnuts and a light vinaigrette.

Early Onion Palette, Three types of sweet onions, sliced thin and brazed, drizzled with a vegetable broth.

Thin-Sliced Meats, a selection of thinly sliced Parma Ham, Italian Prosciutto and Boar’s Head Salted Pork. Served with a small aeoli bowl for dipping.

Mushrooms of season: a plate of lightly sautéed mushrooms, Lion’s Mane, Oyster and Chanterelle. Perfectly seasoned.

Main Course:

Grilled Salmon with Garlic and Lemon. Our Salmon is seasoned and allowed to marinate for several hours to retain the delicious flavor. Grilled over a wood fire to three levels of done-ness, your choice.

Gal’s Seasoned Steak. A fine cut of Organic Fed Beef, seasoned by Gal in a secret recipe with a peppery crust. Pan Cooked to four levels of done-ness. Over an inch thick and more then 18 oz.

Kaesespaetzle. The classic Swiss style, cooked noodles, then pan fried and covered with Appenzeller and Emmentaller Cheese. Topped with crisp-fried onions.

Ratatouile. A stew of vegetables and beef cubes, seasoned and slow cooked. Hearty and filling.

Portobello Platter. Gal sautees the portobellos in soy sauce and lemon juice, then cooks them over wood flames until the juices are soaked in but the mushrooms retain their flavor.

Bread is freshly baked by Three Miner’s Bakery, an assortment at your table. Please ask for olive, canola oil or Balsamic vinegar to dip.

Please ask server about deserts, all baked or prepared daily on premises.

Wine and liquors available through the Bar, server will request your ID and present you a menu.

Desserts and Libations:

Apple and rhubarb crisp with buttermilk ice cream and oatmeal streusel

Warm stuffed dates with lemon ice cream and a pistachio tuille

Frozen rhubarb mousse with almond pound cake
and strawberry-rhubarb compote

Chocolate pot de crème with kirschwasser-soaked cherries
and hazelnut macaroons

House-made ice cream or sorbet
served with a selection of cookies and sweets

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A selection of local and European specialty cheeses served with seasonal fruits and nuts
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DESSERT WINES

Domaine de Coyeau Muscat Beaumes de Venise,
1996

Smith Woodhouse, Late Bottle Vintage Port, 1986

Veuve Cliquot Demi-Sec (375 ml) Champagne xxx

Ragnaud VSEP Cognac
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DRINK SPECIALS

Chimney Sweep - Laphroig, vanilla ice cream and
espresso
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AFTER-DINNER BEERS

Belle-Vue Gueuze or Framboise, 12.67 ounces

Lindeman's Cuvee Rene, 750 ml

Guiness Stout, served room temperature, 0.5l

Pyramid Brewing IPA, Portland, Oregon Import. 0.3l

Menus change weekly and seasonally.