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three, four or five cheeses paired w/pancetta, spiced nuts & crostini
w/wild mushrooms & caramelized onions
w/mascarpone, crispy artichokes & microgreens
from Troutdale Farms stuffed w/creamy goat cheese & smoked pears
winter squash-scallion risotto & soy-ginger glaze
w/roasted shallot butter served w/shoestring potatoes
pepper grilled & topped w/blue cheese, arugula & tomato in lemon-balsamic vinaigrette served w/shoestring potatoes
over lemon mascarpone risotto w/snap peas & brown butter
w/roasted root vegetables
baked w/provolone cheese
in a fresh herb & tomato sauce
w/gravy
w/pancetta
w/smoked gouda & toasted pinenuts
w/fresh sage & smoked bacon
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