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DINNER MENU

Fromage Board
Cheese suggestions for white wine
Formage d’Affinois – Supple like Brie
Sainte Maure – Sharp, Semi-Soft
Brillat Savarin – Creamy, Soft
Humboldt Fog – Sharp, Semi-Soft
Bucheron – Sharp, Semi-Soft
Haystack Mtn. Red Cloud – Milky, Semi-Soft
Cheese suggestions for red wine
Willapa Hills Little Boy Blue – Mellow, Bleu
Epoisse –Sharp, Soft & Stinky
Vella Jack One-Year Monterey –Sharp, Hard
Fleur de Marquis – Sharp, Semi-Soft
Fourme d’Ambert –Sharp, Soft & Blue
Capricious – Sharp & Hard
Bellwether Carmody –Soft & Mellow
Mimolette –Hard, Sharp
Selection of 3 cheeses 10.
Selection of 6 cheeses 17.

Charcuterie Plate
Selection of 4 meats 15.
Coppa, Prosciutto, Chorizo & Salami
Served with Apricot Chutney & Glazed Nuts

Shrimp & Sausage Gumbo
Small Bowl 9.
Andouille sausage and shrimp with green onion rice

Snacks
Olives 5.
Assortment of olives from California
Glaced Nuts & Fresh Fruit of the Season 5.
Glazed pecans and fresh cut fruit selected by the chef
Onions & Mushrooms with Miso Garlic Sauce 5.
A mix of fresh mushrooms in olive oil with pickled onions
Fried Cotija Cheese 8.
With chimichurri sauce
Nachos a la “Francaise” 8.
Toasted baquette, melted raclette cheese & roasted garlic oil

All menus subject to change without notice

SALADS
Frissee Lettuce & Persian Cucumbers 8.
Dijon Fourme d’ Ambert vinaigrette
Heirloom Beet Salad 8.
With chives, roasted garlic vinaigrette & parmesan mousse
Oro Blanco Grapefruit & Tot Soi Greens 9.
Pickeled leeks, avocado & miso vinaigrette
Fresh Burrata & Shaved Bosc Pears 11.
With walnut vinaigrette & parsley coulis

SEAFOOD
Crab Fritters 11.
Black pepper aioli & Carolina mustard sauce
Shrimp Remoulade 14.
Poached gulf white shrimp in its classic sauce & grilled
Treviso lettuce
Seared Sea Bass 17.
Roasted sunchokes & red wine sauce
Seared Scallops 17.
With red curried squash purée, caramelized cauliflower &
pomegranate seeds

MEATS
The Farwell Burger 12.
With tarragon, caramelized onions , remoulade sauce
& melted manchego
Wild Boar Chile Verde 14.
Roasted chayote squash
Roasted Stuffed Chicken Leg
ala Upright Clayton 15.
Stuffed with shiitake mushrooms, cotija cheese, tarragon,
mixed carrots & smoked tomato sauce
Braised Short Ribs 17.
Chippolini onions & horseradish creme fraiche
Veal Scallopini 17.
Porcini mushroom marsala wine reduction
Grilled Australian Lamb Chops 18.
Harissa sauce & wild mushrooms
Seared Bistro Steak 19.
With bleu cheese nagé, braised brussel sprouts and bacon
Seared Hudson Valley Foie Gras 19.
Raisin chutney

Sides
Pommes Frites 6.
Goat cheese chive, bell pepper ketchup & garlic aioli sauces
Haricot Vert 7.
Sautéed with garlic, shallots & mint
Pattypan Yellow Squash 7.
Pan roasted with fresh herbs
Parmesan Cheese Grits 7.
Chef Bryan’s homemade recipe
Roasted Fingerling Potatoes 10.
Wild mushrooms, fresh herbs & white wine broth