Wine pairings feature prominent labels from Oregon, Washington and California.   

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Bistro 203

Beef tartare with quail egg
watercress and shallot reduction

Seared scallop & leek soup
with creme fraiche, white fish caviar and truffle oil

Homemade duck tortellini
in brodo with porcini mushrooms

Short rib ragu
over roasted fingerling potatoes

Chocolate molten cake
with blood orange reduction and
toasted walnuts 

American Underground

Prosciutto with port-marinated figs
and gorgonzola dolce

Chilled asparagus soup
with lump crab and avocado

Steamed halibut
in parchment paper with citrus
glazed carrots

Pork tenderloin medallions
with jerk rub over sauteed collard greens and grilled corn

Pear, apple and dried cranberry crisp
with cinnamon ice cream