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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
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 inMexican cornmeal beer batter, topped with mole verde & sweet corn salsa
F
armer’s 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
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
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 entrée split charge, $3 appetizer split charge 
▪
NO PERSONAL CHECKS ACCEPTED 
▪
20 % gratuity added to parties of 6 or more 
Chef Derek recommends:
Pomum Cellars 2008 TINTO
Grownfrom some of the very first plantingsof Tempranillo in Washington, thenose of this dark crimson wineexhibits elegant dark fruit and licoricearomas, characteristic of SpanishTintos. Its medium body follows withplum and blackberryflavors and lush tannins.77% Tempranillo,9% Garnacha, 9% Merlot and5% Cabernet Sauvignon.
Stephen Tanzer gives 90 pts
!
 
M&N Cattle Co.
The celebrated Kobe beef of Japancome from the Wagyu breed of cattle. M&N Cattle Co. of Melba,Idaho raises their Wagyu cattle ona 100% vegetarian diet with noanimal proteins or byproducts inthe feed, ever. This means noartificial ingredients, nopreservatives, no antibiotics andno growth hormones.
Seasonal
Side Dish:
Fresh
Hagerman
sweet corn sautéedwith miso butter,lemon & New Mexicored chile
~ 4
 
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