STARTERS, SALADS AND SOUP

Pacific Oysters on the Half Shell, Champagne Mignonette

Roasted Beet and Chévre Skewers

with Manodori Balsamico

Oregon Bay Shrimp Louis

with Avocado, Farm Egg, Cherry Tomatoes and Capers

Halibut Ceviche

with Will’s Avocado, Cilantro Oil and Toasted Corn Nuts

Arugula Salad

with Apricots, Cherries Toasted Almonds and Laura Chenel Goat Cheese

Hearts of Romaine

with Point Reyes Blue Cheese Dressing

Smoked Trout Salad

with String Beans, Red Onions and Cabernet Vinaigrette

Summer Squash Soup

with Picholine Olives and Almonds

LARGE SALADS, SANDWICHES AND ENTREES

Poached Tuna Niçoise Salad

with Fingerling Potatoes, String Beans, Olives and Farm Egg

Traditional Cobb Salad

Steak Sandwich “Harry’s Bar“

with Arugula and Gaufrette Chips

Fish and Chips

with Tartare and Malt Vinegar Sauces

Cavatelli

with Slow Poached Tuna, Sungold Tomatoes, Spring Onions, Pancetta and Basil

Chicken Hash à la Bix

The Bix Burger

with House Made Fries

Chicken Breast Cutlet

with String Beans and Meyer Lemon Brown Butter

Grilled New York Steak “Tuscan Style“

with Fiordolio Olive Oil, Arugula and Parmesan

STEAK TARTARE

BIX'S STEAK TARTARE

Hand Cut Creekstone Angus Beef with Dijon Mustard, Capers, and Shallots. | Prepared Tableside

BIX FIXE

APPETIZER

| Summer Squash Soup | or | Hearts of Romaine

ENTRÉE

| Cavatelli | or | Chicken Hash à la Bix

DESSERT

| Vanilla Crème Brulee | or | Chocolate Brioche Bread Pudding

HORS D'OEUVRES

Truffle Cheese and Sweet Onion “Croques”

Roasted Beet and Chévre Skewers

with Manodori Balsamico

“Crab Rolls” in Brioche

with Lemon-Chive Mayonnaise

Tuna Tartare on Olive Toasts

Potato Pillows

with Crème Fraîche and American Sturgeon Caviar

Firecracker Shrimp

with Chile Aioli

House Made Mozzarella wrapped in La Quercia Prosciutto

with Del Monaco Olive Oil

Mini Lamb Burgers

with Cucumber, Dill and Harissa

Today’s Selection of Hors d’oeuvres

(two or more)

FIRST COURSES

Pacific Oysters on the Half Shell, Sauce Mignonette

Halibut Ceviche

with Will’s Avocado, Cilantro Oil and Toasted Corn Nuts

Torchon of Artisan Foie Gras

with Spiced Bing Cherries

Marrow Bones “St. John”

with a Parsley, Caper and Shallot Salad. Served with Grilled Durum Bread

Summer Squash Soup

with Picholine Olives and Almonds

Arugula Salad

with Bing Cherries, Apricots Toasted Almonds and Laura Chenel Chèvre

Chilled Hearts of Romaine

with Point Reyes Blue Cheese Dressing

Smoked Trout Salad

with String Beans, Red Onions and Cabernet Vinaigrette

MAIN COURSES

Fish Special of the Day

Sauteed Alaskan Halibut

with White Corn, Morels, Pancetta, and a Squash Blossom filled with Corn Custard

Dungeness Crab Spaghetti

with Lobster Cream

Chicken Hash à la Bix

Grilled Hill Ranch Pork Chop

with Twice Roasted Potatoes Mariquita Farm Mustard Greens and Stone Fruit Chutney

American Kobe “Bavette” Steak

with Pommes Puree, Roasted Cipollini Onions and Natural Jus

Grilled Rack of Lamb

with a Grilled Squash and Ricotta Napoleon, Cherry Tomatoes and Arugula-Mint Pesto

Truffled Pecorino Cheese Burger

served on Buttered Rye with French Fries

STEAK TARTARE

BIX' S STEAK TARTARE

Hand Cut Creekstone Angus Beef with Dijon Mustard, Capers, and Shallots. | Prepared Tableside

Local Vegetables

| Today’s Market Vegetable

DESSERT

Organic Strawberry Napoleon

with Bellwether Farms Ricotta and Toasted Filo Layers

Sorbet of the Day

Bananas Foster

with Dark Rum and Vanilla Ice Cream

Warm Chocolate Brioche Bread Pudding

Little Ice Cream Sandwiches

Toasted Almond Ice Cream

with Hamada Farm Cherries

TRIO OF CHEESE

Andante Farms, Petaluma, Fresh Goat’s Cheese

Red Hawk, California, Double Cream Cow’s Milk

Rogue River Blue, Oregon, Cow’s Milk

| Served with Toasted Walnut Bread