three TEN main September 2011 Dinner

Appetizers
Peach & Chevre Salad ~10.
Wood River Organics baby lettuces, fresh thyme-honey vinaigrette, Caramelized peaches, Rollingstone Dairy Idaho chevre, toasted pecans

Chef Derek recommends:

Pomum Cellars 2008 TINTO Grown

from some of the very first plantings of Tempranillo in Washington, the nose of this dark crimson wine exhibits elegant dark fruit and licorice aromas, characteristic of Spanish Tintos. Its medium body follows with plum and blackberry flavors and lush tannins. 77% Tempranillo, 9% Garnacha, 9% Merlot and 5% Cabernet Sauvignon. Stephen Tanzer gives 90 pts!

Crispy Soft-shell Crab ~12. Sweet corn & sugar snap-pea slaw, yuzu mayo, miso vinaigrette, sesame, nori Squash Blossom Rellenos ~11. Zucchini squash blossoms stuffed with Rollingstone chevre & fried crisp in
Mexican cornmeal beer batter, topped with mole verde & sweet corn salsa

Farmers Market Tomato Salad ~ 11. Wood River Organics baby lettuces,
Shooting Star Farm heirloom tomatoes, fresh basil, lemon, extra virgin olive oil, Bigwood Bakery bruschetta, house-made mascarpone, Pecorino-Romano & balsamic syrup

Crimson Beet Salad ~10. Wood River Organics baby lettuces & roasted organic beets,
Rogue Creamery Oregonzola blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

M&N Cattle Co.

The celebrated Kobe beef of Japan come from the Wagyu breed of cattle. M&N Cattle Co. of Melba, Idaho raises their Wagyu cattle on a 100% vegetarian diet with no animal proteins or byproducts in the feed, ever. This means no artificial ingredients, no preservatives, no antibiotics and no growth hormones.

Potato Gnocchi ~ 9. Tossed with plum tomato marinara & fresh basil, topped with Parmigiano-Reggiano Light Tempura of Green Beans ~8. Served with sweet-hot sesame-mustard dipping sauce

Entrees
Red Curry Scallops ~22. Bay scallops simmered in coconut milk & red Thai curry sauce,
served with jasmine rice, cucumber ribbons, cashews, crispy shallots & fresh mint

Shrimp Pad Thai ~ 19. Jumbo wild-caught Gulf shrimp stir-fried with rice noodles, garlic, green onion,
egg & Thai tamarind sauce, garnished with pickled carrots, bean sprouts, crushed peanuts, lime & fresh cilantro

Sweet Pea & Fresh Ricotta Ravioli ~18. Tossed with a lemon-brown butter sauce,
roasted shitake mushrooms & topped with Parmigiano-Reggiano

Seasonal Side Dish:

Fresh Hagerman sweet corn sauted with miso butter, lemon & New Mexico red chile ~ 4

Hand-made Semolina Farfalle ~ 17. Fresh semolina bow-ties tossed with house-made Italian sausage,
plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

Braised Short Rib Goulash ~ 23. Tender Painted Hills, Oregon beef short rib braised with paprika, garlic &
Italian Moscato wine, served over potato gnocchi with mascarpone cheese & caramelized onions

$5 entre split charge, $3 appetizer split charge NO PERSONAL CHECKS ACCEPTED 20 % gratuity added to parties of 6 or more

Specials
Kobe Beef New York Steak~ 16.
Thinly sliced seared rare M&N Cattle Ranch Wagyu beef, served with sake vinaigrette, tempura sweet potato & marinated shitake mushrooms

Yellowtail Hamachi Sashimi ~ 16

Grapefruit, avocado, sesame, yuzu-lime vinaigrette

Painted Hills Beef Oregon Ribeye Steak ~ 34.

Gorgonzola butter, zinfandel syrup & Idaho russet mashers with roasted garlic olive oil

Pan Roasted Wild Alaskan Halibut ~ 34.

Chanterelle-Sweet Corn Risotto and Warm Heirloom Tomato Vinaigrette