Raspberry vinaigrette.

Goat cheese, pistachio and raspberry vinaigrette.

Provolone, garbanzo, tomato, red onions, creamy tarragon vinaigrette.

Toasted marcona almonds, reggiano, olive oil, fresh lemon juice.

Fresh mozzarella, grape tomato, cucumber, romaine, miso vinaigrette.

Heirloom tomato, sliced fresh mozzarella, basil, extra virgin olive oil, balsamic reduction.

Pancetta, red onions, sweet spicy peppers.

Fresh mozzarella, basil, sweet tomato sauce.

Gorgonzola, toasted pine nuts on dill pesto.

Caramelized onions, mushrooms, fresh mozzarella, tomato sauce.

Fresh mozzarella, organic arugula and grape tomatoes, garlic olive oil.

Fresh mozzarella, basil, tomato sauce.

In a spicy lime mornay sauce and regianitto.

Sauteed in garlic basil pesto with pine nuts.

Roma tomato, basil, goat cheese, balsamic reduction, house made crostinis.

Penn cove mussels in a dijon tarragon sauce.

Rolled in toasted pistachios, fig calamata olive tapenade, crostini.

Topped with cucumber and tomato, flatbread.

Lemon butter caper sauce, mashed potatoes, roasted broccolini.

Over creamy farro with arugula and roasted butternut squash, asparagus.

Yukon gold mashed potato, marsala sauce, portobella mushroom.

Chimichurri sauce, oven fired leeks, corn-cob, roasted potatoes.

Tiger prawns, manila clams, penn cove mussels, garlic wine cream sauce.

Local Italian sausage, marinara, garlic, cream.

Mashed potatoes roasted seasonal vegetables, crimini sauce.

Cinnomon and sugar goodness rolled up in a ball.

Flourless chocolate cake made with stumptown espresso.

The most amazing chocolate chip cookie served in a cast iron pan with scoop of vanilla.

Stracciatella or peanut butter or chocolate or pistachio.

Add a shot of stumptown espresso.

Served hot with a scoop of vanilla.