chef’s four course tasting menu
chef scott neuman has put together some of his favorite
seasonal items for your enjoyment

$40
first course

lobster quesadilla
two flour tortillas filled with lobster claw meat, chihuahua cheese, shallots, sweet peppers and cilantro. topped with
avocado crema and served with hand-cut salsa

second course
millennium farms arugula-beet salad
baby arugula and baby roasted beets with red
wine-citrus vinaigrette, orange segments and queso fresco
–or–
sopa del día
a bowl of our soup of the day

third course
braised beef shortribs
slowly braised in red wine and served with its braising liquid with creamy poblano mashed potatoes
–or–
spanish style jumbo prawns
jumbo prawns sauteed with sherry, garlic, onions and red chile flakes,
with coconut rice

dessert
your choice from our dessert menu
(spanish cheese plate $8 supplement)

wine supplement
four half-glasses of wine, specially chosen by chef neuman
to pair with his menu add $20

first course: can feixes spanish white blend
second course: siltstone pinot gris
third course: mckinley springs cabernet or willamette valley vineyards chardonnay
dessert: harris bridge sara’s stories late harvest pinot gris



menu items and pricing subject to change without notice.

parties of 7 or more one check,
18% gratuity; $3 split entree charge


executive chef: scott neuman