three TEN main October 2011 Dinner

Appetizers
Fresh-shucked Oysters ~2./each 11./half dozen
Washington Hama Hama oysters on the half-shell, served with habanero-lime sorbet or Fresh-grated horseradish, cocktail sauce and lemon

Pear & Prosciutto Salad ~11.

Roasted Idaho pears, Manchego cheese, La Quercia Americano smoked prosciutto, toasted hazelnuts, Wood River Organics baby lettuces, fresh thyme-honey vinaigrette

Crispy Soft-shell Crab ~12. Sweet corn & sugar snap-pea slaw, yuzu mayo, miso vinaigrette, sesame, nori Farmers Market Tomato Salad ~ 11. Wood River Organics baby lettuces, Heath Farms tomatoes, fresh basil, lemon, extra virgin olive oil,
Bigwood Bakery bruschetta, 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

Sweet Corn Bisque ~ 9. Garnished with heirloom tomato salsa, cornbread croutons & chive crema 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

Snake River Farms slow-roasted Pork Shoulder ~ 19. 100% Kurobuta pork slow-braised with
Chimay Ale & apple cider, served with roasted Heath Farms potatoes & Wood River Organics honey carrots

Roasted Butternut Squash Ravioli ~18. Tossed with a lemon-brown butter sauce,
Crispy house-cured pancetta & fresh sage, topped with Parmigiano-Reggiano

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 & roasted turnips with mascarpone cheese & caramelized onions

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

Ginger-cured Hamachi Sashimi ~ 16.

Grapefruit, avocado, yuzu vinaigrette, sesame & nori

Double R Ranch Washington Ribeye Steak ~ 34.

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

Pan-roasted Alaskan Black Cod ~ 34.

Heath Farms sweet corn sauteed with miso butter, warm shitake mushroom vinaigrette, Quinoa-wild rice-autumn vegetable salad

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