First Course Selections
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Mom’s Italian Chicken Mini-Samiches
Two Italian chicken sausage samiches topped with marinara & Mozzarella cheese
with fresh cut French fries.
seven-fifty
Oysters Rockefeller
We have searched far and wide for the original recipe and believe we have come as close as
anyone to the real recipe from Antoin’s in New Orleans. Indigenous oysters from the Oregon
Coast baked on the half shell with green herbs, garlic and shallots.
twelve
Cambazola and Slow Roasted Garlic
A twist on our signature Cambazola Fondue. A whole slow-roasted garlic bulb
served with soft warm Cambazola and oversized seasoned croutons.
eleven
Fra’ Mani Caesar
Creative Grower’s organic red, green and freckled romaine lettuces
served with shaved artisan salami from San Francisco, fresh oversized croutons
and finished with shaved Reggianito cheese.
twelve
Hey Bayles Farm’s Organic Field Greens
Tossed with your choice of creamy Stilton blue cheese dressing or
a white balsamic-honey vinaigrette.
six
Crispy Buttermilk and Semolina Crusted Calamari
The secret to this crispy, tender calamari is the time it is allowed to rest in the seasoned
semolina flour before it is flash fried. Served with jalapeno-sauce.
twelve
Grilled Beef Skewer
Beef sirloin lovingly grilled to perfection,
served with an olive oil, fresh herb, chimichurri sauce.
nine
Adam’s Sesame Chicken
Breaded in almonds and sesame seeds, and served with a sweet and spicy chili marmalade.
eight
Adam’s Roasted Red Pepper Hummus
Traditional hummus with a roasted red pepper twist and fresh off the grill pita breads.
eight
We strive to use local, all natural, organic, and sustainably raised products.
Special dietary needs can be accommodated, please ask.