• lamb
redmartini

Starters

Pommes Frites
Premium fresh fried potatoes tossed with Rosemary
& white truffle oil
7

Bacon Wrapped Scallops
Three jumbo Diver Scallops wrapped with pepper bacon.
Served with a spicy maple drizzle
15

Tapenade Trio
A trio of Provençal spreads of puréed olives, garlic and
wild mushrooms. Served with french baguette or Rice
crackers
9

Sautéed Maine Lobster Bites
Served with Avocado lime purée
17

Artisan Charcuterie & Fromagerie
Chefs choice cured meats, imported & domestic cheeses.
Served with sliced French baguette
14

Baked Brie for Two
Baked Brie with French baguette crostini, Granny Smith
apple slices and apricot chutney
8

Jumbo Poached Prawn Cocktail
Served with house made cocktail sauce
14

 

Soups & Salads

Soup Du Jour
Served with French baguette
Cup 5
Bowl 8

Gratinee
Classic French onion soup topped with crostini &
melted Gruyère cheese
9

Classic Wedge Salad
Served with Oregon blue cheese dressing and & topped with
bacon, red onions & diced tomatoes
8

Marinated Warm Burrata Cheese & Walnut Salad
Warm Burrata cheese, candied walnuts & celery tossed
with rosemary balsamic vinaigrette atop of tri color
tomatoes, basil & crostini
11

Artisan Green Bounty
Mixed organic field greens tossed with sweet pepper,
matchstick apples, golden raisins, candied walnuts,
Asiago cheese & apple cider vinaigrette
9

Seasonal Vegetables

Barigoule of Spring Vegetables
Snow peas, green beans, baby carrots & fennel topped
with vegetable broth
7

Chefs Choice Seasonal Mushrooms
Seasonal sautéed mushrooms
9

Grilled Asparagus
Topped with Asiago cheese & a grilled lemon wedge
8

Small Plates

Dungeness Crab Cakes
Mixture of Dungeness crab meat, scallops, white
fish & fresh herb. Served with tomato jam &
Cajun aioli
17

Wild King Salmon
Served on a bed of spicy green rice with fresh corn.
Topped with orange cream sauce
18

Elk Tenderloin
Served with lentil & barley risotto. Topped with a
cherry-port reduction
30

Chicken Fricassee
Slow cooked chicken, sweet peas & bacon tossed in
Crown Royal Apple & house made creamy Béchamel
sauce
16

Cod Meunière
Oregon Ling Cod topped with lemon Beurre blanc &
capers. Served on a bed of roasted potatoes & asparagus
17

Lamb Chops
Herb crusted lamb chops topped with a mustard shallot
sauce and served with roasted root vegetable purée
26

French Pot Roast
Beef Bourguignon of braised roast beef with carrots,
mushrooms & pearl onions in a red wine shallot sauce
over white truffle chive mashed potatoes
16

Roasted Duck Breast
Served with braised French red lentils. Topped with
lavender pomegranate glaze & house made Fig jam
17

Beef Tenderloin Medallions
Served with wild mushroom Merlot sauce on a bed of
white truffle chive mashed potatoes
25

Prosciutto Wrapped Pork Tenderloin
Served with sweet potato hash & lavender pomegranate
glaze
18

Mussles Marinière
White wine steamed mussels with shallots, Andouille
sausage, green onion, garlic & butter sauce. Served with
French baguette
13

Bison Burger
Topped with crispy onions, smoky tomato steak sauce &
smoked Gouda cheese. Served with your choice of
pommes frites or organic mixed green salad

15

Baked Penne and Cheese
Penne pasta simmered in a light creamy three cheese
sauce. Topped with seasoned bread crumbs
12

Add Peppered Bacon $5 or Lobster $8