The Stables

Manila clams and shrimp poached in a tomato, andouille, saffron, and garlic broth, served with sliced baguette

Chicken braised in pinot noir with pearl onions, mushrooms, and carrots served on a bed of whipped potatoes

Za'atar spiced lamb accompanied by shirazi salad, mint, feta, harissa, yogurt, and a zucchini fritter

12oz pan seared, hand cut prime NY strip served with yukon gold dauphinoise and a rotating seasonal vegetable. Choice of sauce: house steak, horseradish cream, chimichurri

Pan seared salmon dressed with a lemon, brown butter, and caper sauce, served over roasted sun chokes and lacinato kale

Penne ritorte in a 'hen of the woods' cream sauce, topped with lemon creme fraiche and fines herbes

Arugula tossed in a citrus vinaigrette, served on braised beets, topped with blood orange segments and toasted pistachios

Grilled chicories, apple, shaved fennel, tossed in a dry cider vinaigrette, topped with gruyere and rye breadcrumbs

Topped with aged Italian grana, shaved radishes, brassicas, an everything crumble, and local herbs

Jasper hill farm's award winning bloomy rind, spruce wrapped 'harbison' wheel, toasted pepitas, berries, toasted bread

Braised with garlic confit, served on a mushroom purée, garnished with fines herbs and served with sliced baguette

Country and chicken liver pâté alongside smokey rogue river blue cheese, cornichons, bacon onion jam, and sliced baguette

Fourme d'ambert blue cheese baked on a walnut crust, topped with balsamic reduction, served with crostinis

Cherrywood smoked salmon and jalapeno cream cheese folded into a sourdough batter, accompanied by a cajun remoulade

Citrus cured steelhead alongside an avocado mousse and a cucumber lime salsa verde, accompanied by sweet potato crisps