핑크 솔트 레스토랑

forged Wild Mushroom Chowder

Carrots, Beets, Cucumber, Walnuts and Honey Balsamic Vinagrette

with shaved Parmesan & Baguette Croutons

with Feta Cheese & Walnuts

with Caramelized Onions & Applewood-Smoked Bacon

with spicy Aioli and pickled Vegetables

Sage Gravy, traditional Bread Stuffing, glazed Yams, Spiced Orange - Cranberry Sauce & Bacon-tossed Green Beans

16oz. Beef Ribeye Au Jus with Garlic-Mashed Potatoes, Bacon-tossed Green Beans & Horseradish Cream

Pan-roasted with Wild Mushrooms-Bread Roulade, roasted Brussels Sprouts and baby Carrots

New Zealand Lamb with a Dijon-Herb Crust, Polenta, Natural Jus and roasted Brussels Sprouts with baby Carrots

Alaskan Salmon wrapped in Puff Pastry with Mushroom & Spinach, topped with a Lemon-Tarragon Sauce and served with Autumn Vegetables

Butternut Squash, Shiitake Mushrooms & Kale in a Sage-Brown Butter Sauce with Parmesan & fried Sage

with Sabayon and Spiced Pecans

with Olympic Mountain Cinnamon Ice Cream & Caramel Sauce

Accompanied with Bee Pollen yogurt

With Honey Greek Yogurt

Hard-Boiled Egg Cappers Red onion and herbed Cream Cheese

Root Veg Slaw and Aquavit dressing Buttered Pumpernickel Bread

Duck Prosciutto Chips and Quail Eggs Grilled Pears with a Sherry-Honey Herb Vinaigrette

Apple-Juice infused Steele Cut Oatmeal topped with Apple Chip and Cinnamon Cream

Michael's Sausage Gravy atop Texas Biscuits

Manchego Cheese Caramelized Onion Arugula, Bacon and served with Hash Browns

French Crusty Bread stuffed with grilled Achiote Pork, Red Onions, Tomatoes, Fall Greens, Queso Cotija, and served with Pickled Veggie Slaw

House Smoked Pork loin Bacon with Poached Eggs on Toasted English Muffin topped with Hollandaise Sauce served with Hash Browns

Crab Cakes with Poached Eggs on toasted English Muffins topped with Hollandaise Sauce served with Hash Browns

Smoked Salmon with Poached Eggs on a bed of wilted Spinach on English Muffins topped with Hollandaise Sauce and served with Hash Browns

Sunny side up Eggs on fried Corn Tortillas with Ranchero Sauce accompanied with Black Beans and Spanish Rice topped with spicy Tomatillo sauce and served with Hash Browns

10 oz. NY grilled to temp with your choice of Eggs accompanied with Hash Browns

Egg Custard with Cinnamon on Texas Toast topped with Bushmills Irish Whiskey Caramel and Himalayan Pink Salt

Painted Hills Beef Patty topped with Applewood Smoked Bacon, Sunny Side Up Egg, Tomato, Lettuce, Pickle and Onion Spicy Aioli and served with French Fries

Vermouth - Tomato - Saffron broth with Fennel, touch of Cream and grilled Garlic Crostini

Warm Salad of Rye Berries with Red and Golden Beets and Lacinato Kale

Baked with an Oatmeal-Brown Sugar Crumble served with Olympic Mountain Cinnamon Ice Cream

Flourless Chocolate Cake with ground Ibarra Chocolate and Cinnamon served with a New Mexican Chile Gelée

Served warm with Ginger-Caramel sauce and Olympic Mountain Vanilla Ice Cream

Lime, Orange and Grapefruit Custard on Graham Cracker Crust with Whipped Cream and Berries

Rosemary Goat Cheese, Brie and Manchego with Spiced Walnuts

House infused Pineapple, Jalapeno, Red Bell Pepper Vodka and house made Bloody Mary Mix

Villa Sandi Bubbles with fresh Orange Juice or Giffards Abricot Liqueur

Espresso, 360 Vanilla Vodka, Godiva White Chocolate Liqueur

House infused Pineapple, Jalapeno, and Red Pepper Vodka as a Bloody Mary

Pickled vegetables and saffron aioli

Caper-olive tapenade, tartar & cole slaw

Pork cutlet with Munster cheese, pickled onions, lettuce, tomato, mayo & stone-ground mustard

Tossed with cherry tomatoes, kalamata olives & capers with lemon & olive oil

Smoked salmon, potato pancake, dill- sour cream

dailyselection

Onion jam, bacon & Mahón cheese

Potato, green bean, pea, asparagus and carrot fritters lightly fried in a chick pea batter and served with coconut-tamarind curry

Sauerkraut, potato salad and stone-ground mustard

Ron Zacapa 23 rum, lemon soda, cucumber, mint, fresh fruit sugar cane stick

Charro silver agave tequila, rosemary syrup, pineapple spritz of mescal

bourbon, apricot, amaro, lemon angostura bittersBourbon, apricot, amaro, lemon Angostura bitters

Gin, grapefruit, Aperol, prosecco Scrappy's orange bitters

House-infused lemongrass-kaffir lime vodka chilled, lime sour ginger beer

Habanero-infused tequila, mango puree, triple sec, lime chili-salt rim - Spicy

Encanto Pisco, orange sherry, lemon sour, egg white bitters

Oregon Valleys, OR '13

North Canterbury New Zealand '12

Beaune FR '11

Paso Robles CA '12

Columbia Valley WA '11

Medonza ARG '12

Mendoza ARG '12

Columbia Valley WA '12

Willamette Valley OR '11

Alsace FR '10

Full Sail, Hood River OR

Fremont 'Summer Solstice', Seattle (in aluminum)

Fremont 'Universal', Seattle (in aluminum)

Ninkasi 'Total Domination', Eugene OR

21st Amendment, San Francisco CA (in aluminum)

Scuttlebutt, Everett WA

Deschutes 'Black Butte', Bend OR

Mahou 'Cinco Estrellas', Madrid Spain

Amstel, Amsterdam, Netherlands medium

summer berries and fresh stone fruits baked with an oatmeal-brown sugar crumble served with olympic mountain cinnamon ice cream

flourless chocolate cake with ground ibarra chocolate and cinnamon served with a new mexican chile gelée

served warm with ginger-caramel sauce and olympic mountain vanilla ice cream

lime, orange and grapefruit custard on graham cracker crust with whipped cream and berries

vanilla flan with caramel sauce and toasted coconut flakes

rosemary goat cheese, brie and manchego with spiced walnuts

vanilla or cinnamon with chocolate, caramel or raspberry sauce and whipped cream

seasonal flavor

Ron Zacapa 23 rum, lemon soda, cucumber, mint, fresh fruit sugar cane stick

Charro silver agave tequila, rosemary syrup, pineapple spritz of mescal

bourbon, apricot, amaro, lemon angostura bittersBourbon, apricot, amaro, lemon Angostura bitters

Gin, grapefruit, Aperol, prosecco Scrappy's orange bitters

House-infused lemongrass-kaffir lime vodka chilled, lime sour ginger beer

Habanero-infused tequila, mango puree, triple sec, lime chili-salt rim - Spicy

Encanto Pisco, orange sherry, lemon sour, egg white bitters

Oregon Valleys, OR '13

North Canterbury New Zealand '12

Beaune FR '11

Paso Robles CA '12

Columbia Valley WA '11

Medonza ARG '12

Mendoza ARG '12

Columbia Valley WA '12

Willamette Valley OR '11

Alsace FR '10

Full Sail, Hood River OR

Fremont 'Summer Solstice', Seattle (in aluminum)

Fremont 'Universal', Seattle (in aluminum)

Ninkasi 'Total Domination', Eugene OR

21st Amendment, San Francisco CA (in aluminum)

Scuttlebutt, Everett WA

Deschutes 'Black Butte', Bend OR

Mahou 'Cinco Estrellas', Madrid Spain

Amstel, Amsterdam, Netherlands medium

Fresh baked, served warm with stone–ground mustard

Assorted herb marinated mix olives topped with feta cheese lemon

Fresh chorizo stuffing with Manchego cheese green onions with house pickled vegetables saffron aioli

Potato croquettes with Chef's choice of ingredients. Ask your server for current selection

Pacific NW oysters, muffaletta, tartar, lemon spicy cole slaw

Cherry wood–smoked salmon on an herbed potato pancake topped with capers dill sour cream

Garlic–paprika rubbed eye of chuck beef skewers with papas bravas

Chef's seasonal selection of local and imported cheeses served with capicola, prosciutto, salami, spiced walnuts, seasonal fruit crostini

White wine, butter, chili flake, garlic seasoning

Pickled vegetables harissa spicy aioli

Potato, green bean, pea, broccolini carrot fritters lightly fried in a chickpea batter served with tomato–coconut–curry sauce

With crouton topped with Swiss cheese

Sirloin beef, pork loin, aromatic vegetables, herbs wine

Salmon filet, Polenta cake, grilled broccolini with a green onion roasted garlic emulsion

House–made Caesar dressing, artisan romaine, shaved Parmesan cheese, Mama Lil's spicy peppers herbed croutons

Iceberg wedges with warm blue cheese–apple wood bacon red wine vinaigrette, tomato green onion

Beets marinated with sweet onions, served with arugula feta cheese

Organic seasonal greens tossed with green onion, tomatoes Granny Smith apple with honey–thyme–balsamic dressing spiced walnuts

Seasonal fish filet with grilled broccolini, beluga lentils on saffron–cream sauce

Seared scallops with arugula, Granny Smith apple, fennel, carrots, julienne fingerling potatoes. Topped with walnut oil vinaigrette

Polenta cake, grilled broccolini with a green onion roasted garlic emulsion

Large prawns in a garlic sauce atop risotto with cherry tomatoes, broccolini topped with shaved Parmesan cheese. Vegetarian - May be served vegetarian with grilled portobello summer vegetables

Chorizo, prawns, calamari, clams mussels in classic saffron rice

Airline breast wrapped in prosciutto stuffed with gorgonzola cheese with golden raisin–Marsala sauce served with seasonal vegetables garlic mashed potatoes

Breaded pork cutlet, wild mushroom sauce, red cabbage–cheese spätzle seasonal vegetables

10oz. natural New York steak with frites topped with tarragon– roasted shallot compound butter served with french fries

10oz. bone–in pork chop topped with apple–craisin chutney, served with garlic mashed potatoes sautéed vegetables

7oz. grilled natural burger with spicy aioli, lettuce, tomato, mayo pickles served with french fries

Chef choice of seasonal fruits and/or berries baked with an oatmeal–brown sugar crumble served with Olympic Mountain cinnamon ice cream

Flourless chocolate cake with ground Ibarra chocolate cinnamon served with a New Mexican chile jam arbol chile gelée

Served warm with ginger–caramel sauce Olympic Mountain vanilla ice cream

Lime, orange grapefruit custard on graham cracker crust with whipped cream berries

Ginger–infused egg custard

Black truffle cheese, French Brie Spanish aged Manchego with spiced walnuts

Vanilla or cinnamon with chocolate, caramel or raspberry sauce and whipped cream

Seasonal flavor

forged Wild Mushroom Chowder

Carrots, Beets, Cucumber, Walnuts and Honey Balsamic Vinagrette

with shaved Parmesan Baguette Croutons

with Feta Cheese Walnuts

with Caramelized Onions Applewood-Smoked Bacon

with spicy Aioli and pickled Vegetables

Sage Gravy, traditional Bread Stuffing, glazed Yams, Spiced Orange - Cranberry Sauce Bacon-tossed Green Beans

16oz. Beef Ribeye Au Jus with Garlic-Mashed Potatoes, Bacon-tossed Green Beans Horseradish Cream

Pan-roasted with Wild Mushrooms-Bread Roulade, roasted Brussels Sprouts and baby Carrots

New Zealand Lamb with a Dijon-Herb Crust, Polenta, Natural Jus and roasted Brussels Sprouts with baby Carrots

Alaskan Salmon wrapped in Puff Pastry with Mushroom Spinach, topped with a Lemon-Tarragon Sauce and served with Autumn Vegetables

Butternut Squash, Shiitake Mushrooms Kale in a Sage-Brown Butter Sauce with Parmesan fried Sage

with Sabayon and Spiced Pecans

with Olympic Mountain Cinnamon Ice Cream Caramel Sauce

Accompanied with Bee Pollen yogurt

With Honey Greek Yogurt

Hard-Boiled Egg Cappers Red onion and herbed Cream Cheese

Root Veg Slaw and Aquavit dressing Buttered Pumpernickel Bread

Duck Prosciutto Chips and Quail Eggs Grilled Pears with a Sherry-Honey Herb Vinaigrette

Apple-Juice infused Steele Cut Oatmeal topped with Apple Chip and Cinnamon Cream

Michael's Sausage Gravy atop Texas Biscuits

Manchego Cheese Caramelized Onion Arugula, Bacon and served with Hash Browns

French Crusty Bread stuffed with grilled Achiote Pork, Red Onions, Tomatoes, Fall Greens, Queso Cotija, and served with Pickled Veggie Slaw

House Smoked Pork loin Bacon with Poached Eggs on Toasted English Muffin topped with Hollandaise Sauce served with Hash Browns

Crab Cakes with Poached Eggs on toasted English Muffins topped with Hollandaise Sauce served with Hash Browns

Smoked Salmon with Poached Eggs on a bed of wilted Spinach on English Muffins topped with Hollandaise Sauce and served with Hash Browns

Sunny side up Eggs on fried Corn Tortillas with Ranchero Sauce accompanied with Black Beans and Spanish Rice topped with spicy Tomatillo sauce and served with Hash Browns

10 oz. NY grilled to temp with your choice of Eggs accompanied with Hash Browns

Egg Custard with Cinnamon on Texas Toast topped with Bushmills Irish Whiskey Caramel and Himalayan Pink Salt

Painted Hills Beef Patty topped with Applewood Smoked Bacon, Sunny Side Up Egg, Tomato, Lettuce, Pickle and Onion Spicy Aioli and served with French Fries

Vermouth - Tomato - Saffron broth with Fennel, touch of Cream and grilled Garlic Crostini

Warm Salad of Rye Berries with Red and Golden Beets and Lacinato Kale

Baked with an Oatmeal-Brown Sugar Crumble served with Olympic Mountain Cinnamon Ice Cream

Flourless Chocolate Cake with ground Ibarra Chocolate and Cinnamon served with a New Mexican Chile Gelée

Served warm with Ginger-Caramel sauce and Olympic Mountain Vanilla Ice Cream

Lime, Orange and Grapefruit Custard on Graham Cracker Crust with Whipped Cream and Berries

Rosemary Goat Cheese, Brie and Manchego with Spiced Walnuts

House infused Pineapple, Jalapeno, Red Bell Pepper Vodka and house made Bloody Mary Mix

Villa Sandi Bubbles with fresh Orange Juice or Giffards Abricot Liqueur

Espresso, 360 Vanilla Vodka, Godiva White Chocolate Liqueur

House infused Pineapple, Jalapeno, and Red Pepper Vodka as a Bloody Mary

Pickled vegetables and saffron aioli

Caper-olive tapenade, tartar cole slaw

Pork cutlet with Munster cheese, pickled onions, lettuce, tomato, mayo stone-ground mustard

Tossed with cherry tomatoes, kalamata olives capers with lemon olive oil

Smoked salmon, potato pancake, dill- sour cream

dailyselection

Onion jam, bacon Mahón cheese

Potato, green bean, pea, asparagus and carrot fritters lightly fried in a chick pea batter and served with coconut-tamarind curry

Sauerkraut, potato salad and stone-ground mustard

summer berries and fresh stone fruits baked with an oatmeal-brown sugar crumble served with olympic mountain cinnamon ice cream

flourless chocolate cake with ground ibarra chocolate and cinnamon served with a new mexican chile gelée

served warm with ginger-caramel sauce and olympic mountain vanilla ice cream

lime, orange and grapefruit custard on graham cracker crust with whipped cream and berries

vanilla flan with caramel sauce and toasted coconut flakes

rosemary goat cheese, brie and manchego with spiced walnuts

vanilla or cinnamon with chocolate, caramel or raspberry sauce and whipped cream

seasonal flavor

Ron Zacapa 23 rum, lemon soda, cucumber, mint, fresh fruit sugar cane stick

Charro silver agave tequila, rosemary syrup, pineapple spritz of mescal

bourbon, apricot, amaro, lemon angostura bittersBourbon, apricot, amaro, lemon Angostura bitters

Gin, grapefruit, Aperol, prosecco Scrappy's orange bitters

House-infused lemongrass-kaffir lime vodka chilled, lime sour ginger beer

Habanero-infused tequila, mango puree, triple sec, lime chili-salt rim - Spicy

Encanto Pisco, orange sherry, lemon sour, egg white bitters

Oregon Valleys, OR '13

North Canterbury New Zealand '12

Beaune FR '11

Paso Robles CA '12

Columbia Valley WA '11

Medonza ARG '12

Mendoza ARG '12

Columbia Valley WA '12

Willamette Valley OR '11

Alsace FR '10

Full Sail, Hood River OR

Fremont 'Summer Solstice', Seattle (in aluminum)

Fremont 'Universal', Seattle (in aluminum)

Ninkasi 'Total Domination', Eugene OR

21st Amendment, San Francisco CA (in aluminum)

Scuttlebutt, Everett WA

Deschutes 'Black Butte', Bend OR

Mahou 'Cinco Estrellas', Madrid Spain

Amstel, Amsterdam, Netherlands medium

Fresh baked, served warm with stone–ground mustard

Assorted herb marinated mix olives topped with feta cheese & lemon

Fresh chorizo stuffing with Manchego cheese & green onions with house pickled vegetables & saffron aioli

Potato croquettes with Chef's choice of ingredients. Ask your server for current selection

Pacific NW oysters, muffaletta, tartar, lemon & spicy cole slaw

Cherry wood–smoked salmon on an herbed potato pancake topped with capers & dill sour cream

Garlic–paprika rubbed eye of chuck beef skewers with papas bravas

Chef's seasonal selection of local and imported cheeses served with capicola, prosciutto, salami, spiced walnuts, seasonal fruit & crostini

White wine, butter, chili flake, garlic & seasoning

Pickled vegetables & harissa spicy aioli

Potato, green bean, pea, broccolini & carrot fritters lightly fried in a chickpea batter served with tomato–coconut–curry sauce

With crouton topped with Swiss cheese

Sirloin beef, pork loin, aromatic vegetables, herbs & wine

Salmon filet, Polenta cake, grilled broccolini with a green onion & roasted garlic emulsion

House–made Caesar dressing, artisan romaine, shaved Parmesan cheese, Mama Lil's spicy peppers & herbed croutons

Iceberg wedges with warm blue cheese–apple wood bacon & red wine vinaigrette, tomato & green onion

Beets marinated with sweet onions, served with arugula & feta cheese

Organic seasonal greens tossed with green onion, tomatoes & Granny Smith apple with honey–thyme–balsamic dressing & spiced walnuts

Seasonal fish filet with grilled broccolini, beluga lentils on saffron–cream sauce

Seared scallops with arugula, Granny Smith apple, fennel, carrots, julienne & fingerling potatoes. Topped with walnut oil vinaigrette

Polenta cake, grilled broccolini with a green onion & roasted garlic emulsion

Large prawns in a garlic sauce atop risotto with cherry tomatoes, broccolini & topped with shaved Parmesan cheese. Vegetarian - May be served vegetarian with grilled portobello & summer vegetables

Chorizo, prawns, calamari, clams & mussels in classic saffron rice

Airline breast wrapped in prosciutto stuffed with gorgonzola cheese with golden raisin–Marsala sauce served with seasonal vegetables & garlic mashed potatoes

Breaded pork cutlet, wild mushroom sauce, red cabbage–cheese spätzle & seasonal vegetables

10oz. natural New York steak with frites topped with tarragon– roasted shallot compound butter served with french fries

10oz. bone–in pork chop topped with apple–craisin chutney, served with garlic mashed potatoes & sautéed vegetables

7oz. grilled natural burger with spicy aioli, lettuce, tomato, mayo & pickles served with french fries

Chef choice of seasonal fruits and/or berries baked with an oatmeal–brown sugar crumble served with Olympic Mountain cinnamon ice cream

Flourless chocolate cake with ground Ibarra chocolate & cinnamon served with a New Mexican chile jam & arbol chile gelée

Served warm with ginger–caramel sauce & Olympic Mountain vanilla ice cream

Lime, orange & grapefruit custard on graham cracker crust with whipped cream & berries

Ginger–infused egg custard

Black truffle cheese, French Brie & Spanish aged Manchego with spiced walnuts

Vanilla or cinnamon with chocolate, caramel or raspberry sauce and whipped cream

Seasonal flavor

forged Wild Mushroom Chowder

Carrots, Beets, Cucumber, Walnuts and Honey Balsamic Vinagrette

with shaved Parmesan & Baguette Croutons

with Feta Cheese & Walnuts

with Caramelized Onions & Applewood-Smoked Bacon

with spicy Aioli and pickled Vegetables

Sage Gravy, traditional Bread Stuffing, glazed Yams, Spiced Orange - Cranberry Sauce & Bacon-tossed Green Beans

16oz. Beef Ribeye Au Jus with Garlic-Mashed Potatoes, Bacon-tossed Green Beans & Horseradish Cream

Pan-roasted with Wild Mushrooms-Bread Roulade, roasted Brussels Sprouts and baby Carrots

New Zealand Lamb with a Dijon-Herb Crust, Polenta, Natural Jus and roasted Brussels Sprouts with baby Carrots

Alaskan Salmon wrapped in Puff Pastry with Mushroom & Spinach, topped with a Lemon-Tarragon Sauce and served with Autumn Vegetables

Butternut Squash, Shiitake Mushrooms & Kale in a Sage-Brown Butter Sauce with Parmesan & fried Sage

with Sabayon and Spiced Pecans

with Olympic Mountain Cinnamon Ice Cream & Caramel Sauce

Accompanied with Bee Pollen yogurt

With Honey Greek Yogurt

Hard-Boiled Egg Cappers Red onion and herbed Cream Cheese

Root Veg Slaw and Aquavit dressing Buttered Pumpernickel Bread

Duck Prosciutto Chips and Quail Eggs Grilled Pears with a Sherry-Honey Herb Vinaigrette

Apple-Juice infused Steele Cut Oatmeal topped with Apple Chip and Cinnamon Cream

Michael's Sausage Gravy atop Texas Biscuits

Manchego Cheese Caramelized Onion Arugula, Bacon and served with Hash Browns

French Crusty Bread stuffed with grilled Achiote Pork, Red Onions, Tomatoes, Fall Greens, Queso Cotija, and served with Pickled Veggie Slaw

House Smoked Pork loin Bacon with Poached Eggs on Toasted English Muffin topped with Hollandaise Sauce served with Hash Browns

Crab Cakes with Poached Eggs on toasted English Muffins topped with Hollandaise Sauce served with Hash Browns

Smoked Salmon with Poached Eggs on a bed of wilted Spinach on English Muffins topped with Hollandaise Sauce and served with Hash Browns

Sunny side up Eggs on fried Corn Tortillas with Ranchero Sauce accompanied with Black Beans and Spanish Rice topped with spicy Tomatillo sauce and served with Hash Browns

10 oz. NY grilled to temp with your choice of Eggs accompanied with Hash Browns

Egg Custard with Cinnamon on Texas Toast topped with Bushmills Irish Whiskey Caramel and Himalayan Pink Salt

Painted Hills Beef Patty topped with Applewood Smoked Bacon, Sunny Side Up Egg, Tomato, Lettuce, Pickle and Onion Spicy Aioli and served with French Fries

Vermouth - Tomato - Saffron broth with Fennel, touch of Cream and grilled Garlic Crostini

Warm Salad of Rye Berries with Red and Golden Beets and Lacinato Kale

Baked with an Oatmeal-Brown Sugar Crumble served with Olympic Mountain Cinnamon Ice Cream

Flourless Chocolate Cake with ground Ibarra Chocolate and Cinnamon served with a New Mexican Chile Gelée

Served warm with Ginger-Caramel sauce and Olympic Mountain Vanilla Ice Cream

Lime, Orange and Grapefruit Custard on Graham Cracker Crust with Whipped Cream and Berries

Rosemary Goat Cheese, Brie and Manchego with Spiced Walnuts

House infused Pineapple, Jalapeno, Red Bell Pepper Vodka and house made Bloody Mary Mix

Villa Sandi Bubbles with fresh Orange Juice or Giffards Abricot Liqueur

Espresso, 360 Vanilla Vodka, Godiva White Chocolate Liqueur

House infused Pineapple, Jalapeno, and Red Pepper Vodka as a Bloody Mary

Pickled vegetables and saffron aioli

Caper-olive tapenade, tartar & cole slaw

Pork cutlet with Munster cheese, pickled onions, lettuce, tomato, mayo & stone-ground mustard

Tossed with cherry tomatoes, kalamata olives & capers with lemon & olive oil

Smoked salmon, potato pancake, dill- sour cream

dailyselection

Onion jam, bacon & Mahón cheese

Potato, green bean, pea, asparagus and carrot fritters lightly fried in a chick pea batter and served with coconut-tamarind curry

Sauerkraut, potato salad and stone-ground mustard

summer berries and fresh stone fruits baked with an oatmeal-brown sugar crumble served with olympic mountain cinnamon ice cream

flourless chocolate cake with ground ibarra chocolate and cinnamon served with a new mexican chile gelée

served warm with ginger-caramel sauce and olympic mountain vanilla ice cream

lime, orange and grapefruit custard on graham cracker crust with whipped cream and berries

vanilla flan with caramel sauce and toasted coconut flakes

rosemary goat cheese, brie and manchego with spiced walnuts

vanilla or cinnamon with chocolate, caramel or raspberry sauce and whipped cream

seasonal flavor