December 31

FIRST COURSE
Parmesan Gnocchi, roasted cauliflower, and Pickled Pumpkin
Grilled Hearts of Romaine, Smoked Blue Cheese, & Champagne Poached Quince

SECOND COURSE
Red Wine Glazed Beef Short Ribs with parsnips and Winter Greens
Panchetta wrapped Rabbit Saddle with a Savory Apple & Hazelnut Bread Pudding
Bluebird Chestnut farro, caramelized cipollini onion, braised endive, mascarpone

THIRD COURSE
Chocolate Caramel Tart with Whiskey Prailine Ice Cream.
Spiced Pear Crème Brulee

December 24

FIRST COURSE
Roasted Pear & Parsnip Bisque
Gnocchi with House-made Rabbit sausage, and Roasted Chestnut Cream

SECOND COURSE
Braised Beef Short Ribs, Whipped Yukons, Buttered Brussels, and Sour Cherry Port Glaze
Apple & Cranberry Stuffed Pork loin with Maple Rosemary Glazed Sweet Potatoes
Butternut farro, caramelized cipollini onion, braised endive, mascarpone

THIRD COURSE
Spiced Gingerbread Cake, cranberry preserves, and vanilla bean Ice Cream.
Egg Nog Pot De Crème With Spiced Rum Chantilly

November 14, 7PM

Smoked Cod Rillette, Purple Potato Gaufrettes, Pickled shallots
Perfect Thyming
Grilled escarole, Boquerones fries, champagne vinaigrette
Bitter Leaf
Coriander Braised Wild boar shanks, Dutchess Parsnips, melted leek and fennel emulsion
Count Vespa
Honey candied Apple-Frangipane Tart, Rosemary Gelato
Enjoy the Silence

$80/per person

November 4-29, 2012

FIRST COURSE:
Grilled Romaine Heart Salad, Smoked Blue Cheese, & Bacon.
Sweet Onion Soup with crisp fried shallots and Tarragon cream.
Crispy Pork Belly with Bourbon Apple Butter, and Shaved Fennel.

SECOND COURSE:
Fennel Crusted Pork Tenderloin, Butternut Squash, & Cider Braised Brussels.
Honey Glazed Chicken Breast, Turnips & wilted greens.
Artisan Pasta with roasted winter vegetables and goat cheese cream.

THIRD COURSE:
Caramel Apple Pot de Crème with Cinnamon Chantilly
Ginger Cake with Spiced Cranberries
Bread Pudding with Pear Compote

November 2, 2012 – 3PM to 6PM

November 22, 11AM – 8PM, Dinner Menu Served All Day

3 Courses for $30

Butternut Squash Soup

Heritage Turkey, Rosemary Caramelized Onion Stuffing, Pan Gravy, Buttered Green Beans with Toasted Pumpkin Seeds, Fresh Baked Brown Butter Sage Biscuit and Cranberry Sauce

Pumpkin Cheesecake

$18 a la cart

Heritage Turkey, Rosemary Caramelized Onion Stuffing, Pan Gravy, Buttered Green Beans with Toasted Pumpkin Seeds, Fresh Baked Brown Butter Sage Biscuit and Cranberry Sauce

Side Dishes Available: $5 per
Creamed Brussels with Smoked Pork
Buttered Green Beans with Toasted Pumpkin Seeds
Brown Butter Sage Biscuits
Roasted Garlic Mashers
Spiced Yam Gratin
Rosemary Caramelized Onion Stuffing

Desserts:
Pumpkin Cheesecake
Pumpkin Pie
Spiced Cranberry Creme Brulee with a Gingerbread Tuile

October 14-25, Dinner Menu

APPETIZERS
Bacon and Smoky Blue Cheese Fritter
Pork Belly with Lentils
Butternut Squash Soup

ENTREES
Chicken Chasseur
Mushroom Stuffed Pork Tenderloin with Honey Sage Butter
Roasted Winter Vegetable and Mushroom Pasta

DESSERT
Pot de crème
Bread Pudding
Sugar Biscuits and Huckleberry Sauce

October 1-7, Offering Menu for Brunch, Lunch, & Dinner

Join us for a 4-course traditional dinner for $30.
4 Beers for $10!

First Course
Goulash

Second Course
Potato Pancakes, Apples, Chived Sour Cream

Third Course
Jager Schnitzel, Burgandy Mushroom Sauce, Potato Salad, Braised Red Cabbage

Fourth Course
Fall Apple Streudel

BEERS:
Maritime Windfest lager
Leavenworth Okterfest Celebration Ale
Elysian Night Owl pumpkin ale
Snoqualmie Harvest moon

All September Long

APPETIZERS:
Tempura Chanterelle……$9
Creamy Chanterelle Bisque….$7

ENTREES:
Pan Seared Ling Cod with Chanterelle Butter…..$18
Chanterelle Mushroom Polenta…..$13
Grilled Flank Steak with Chanterelle Fricasse…..$19

September 6, 2012 – 5:30 PM to 8:00 PM

Prepared by Chef Robert Green

STARTER:
Brown Butter Basted Chanterelle Mushrooms with Pappardella Pasta and Shaved Reggiano

ENTRÉE:
House Smoked Painted Hills Flank Steak, Cherry Port Glace, Summer Potato Gratin and Vegetable Nest

VEGETARIAN:
Warm Lentil and Chickpea Salad, Micro Slaw, and Onion Soubise

DESSERT:
Coeur A La Crème with Blackberry Jam