Menu

• Dinner ♦
• Dessert ♦
• Wine ♦
• Prix Fixe ♦
• Happy Hour

Appetizers

1. Seasonal Oysters

   served on the half shell
   ~ Market Price

2. Sauteed Wild Mushrooms

   on polenta cake with shaved Pecorino cheese
   ~ 8

3. Grilled Oaxacan Prawns

   with a jicama and red onion salad
   ~ 11

4. Goat Cheese Platter

   with roasted bell peppers and roasted garlic, served with crostinis
   ~ 9

5. Penn Cove Manila Clams

   steamed with tomatoes, garlic and vermouth
   ~ 12

6. Sea Scallops

   pan seared with a sake ginger vinaigrette
   ~ 13

7. Ahi Tuna Carpaccio

   with a lime, ginger and tamari sauce
   ~ 14

8. Dungeness Crabcakes

   with a traditional remoulade
   ~ 17

Soups and Salads

1. Queen City Clam Chowder

   Pacific Manila clams with Yukon Gold potatoes
   ~ sm. 5  lg. 7

2. Soup of the Day

   ~ sm. 4  lg. 6

3. Caesar Salad

   hearts of romaine with a classic Caesar dressing
   ~ 8

4. House Salad

   local greens tossed with a sherry vinaigrette
   ~ 6

5. Pear and Arugula Salad

   creamy goat cheese, pistachios and a Champagne vinaigrette
   ~ 9

6. Grilled Hearts of Romaine Salad

   with Port wine vinaigrette, roasted hazelnuts and crumbled blue cheese
   ~ 9.

7. Roasted Beet Salad

   sauteed beets, mixed greens, Rogue River blue cheese and candied pecans
   ~ 9

8. Caprese Salad

   mozzarella di bufala, organic tomatoes and fresh basil with aged balsamic and extra virgin olive oil
   ~ 12

Entrees

1. Linguine and Clams

   Pacific Manila clams sauteed with garlic, tomato and vermouth over linguine
   ~ 17

2. Oscar's Pan Seared Lasagne

   ricotta and arugula between layers of homemade pasta with a tomato bechemel sauce
   ~ 12

3. Wild Mushroom and Baby Arugula Risotto

   with Pecorino Romano
   ~ 17

4. Cioppino

   spicy seafood stew with tomatoes, basil and garlic
   ~ 19

5. Fresh Dungeness Crabcakes

   with a traditional remoulade
   ~ 25

6. Fresh Northwest Halibut

   sauteed with a vine ripened mixed tomato beurre blanc and capers, drizzled with a smoked paprika aioli
   ~ 26

7. Fresh Rainbow Trout

   served with a fresh vegetable rice and a roasted garlic chipotle butter
   ~ 17

8. Grilled Breast of Free Run Chicken

   served with wild rice and a wild mushroom Marsala wine sauce
   ~ 18

9. Braised Beef Short Ribs

   with mashed potatoes and braised greens
   ~ 22

10. Queen City Kobe Burger Plate

    freshly ground, handpacked and seasoned, with Beecher’s Flagship cheese
    ~ 13

11. Grilled Alaskan King Salmon

    with roasted fingerling potatoes, fresh vegetable ragout and a fresh arugula pesto
    ~ 27

12. Fresh Northwest Duck Confit

    braised with a tomato mirepoix and pineapple salsa over couscous
    ~ 19

13. Seared Ahi Tuna

    with roasted red potatoes, fresh vegetable ragout and a Szechwan red pepper sauce
    ~ 28

14. Grilled New York Steak

    dry aged Painted Hills Natural beef, seasoned and served with a classic peppercorn sauce
    ~ 33

15. Painted Hills Ribeye Steak

    with mixed vegetables and baked potato, served with au jus and horseradish cream
    ~ 29