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BREAKFAST
MENU - to be announced June 1st,
2008
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LUNCH MENU
APPETIZERS, SOUPS & SALADS
NORTHWEST STEAMER CLAMS
steamed in dry sherry, butter, roasted garlic, crème
fraîche, red chili flakes, and fresh thyme, served
with a garlic croustade 12.50
RISOTTO FRITTERS Parmesan
and aged cheddar risotto, breaded and deep-fried, served
with roasted red pepper dipping sauce 8-
SOUP OF THE DAY Cup 3.00
Bowl 4.50
SOUP & SEASONAL GREEN SALAD
served with housemade bread 7.25
SEASONAL GREEN SALAD with
orange-sesame, lemon caper, or caramelized sherry dressing
4.95
GRILLED ROMAINE SALAD housemade
lardons, fried parsnips, bleu cheese, and Caesar dressing
(contains raw egg) Half 6- / Whole 12
ENTREES AND SANDWICHES
HOT-AS-HELL CHICKEN ~ Locally
grown grilled breast, simmered in a sweet chili sauce
and fresh cilantro, served atop Chinese noodles tossed
in fiery peanut sauce. 10.50
SPRING PASTA ~ Roasted
asparagus, artichoke hearts, and tarragon tossed with
spaghetini and topped with parmesan bread crumbs. 11-
Add pancetta and anchovy breadcrumbs for 2-
SESAME ENCRUSTED TUNA on
basil ginger rice salad with cucumber and pickled onion,
finished with crispy wontons. 9.95
JOHN’S SMOKED CANADIAN- STYLE
BACON SANDWICH with fontina, arugula and cured
tomato spread, drizzled with balsamic vinaigrette on semolina
parmesan bread, served with house-cut French fries or
a seasonal green salad. 9.95
WESTMORELAND REUBEN served open-faced,
layered with corned beef, sauerkraut, melted Gruyère,
and housemade Thousand Island, served with house-cut french
fries or a seasonal green salad. 10.75
BISTRO BURGER ~ Natural
ground beef with housemade pickles and relish,
crispy fried onions, lettuce and aïoli on our own
herb-salted bun, served with house-cut French fries or
a seasonal green salad 9.50 with cheese 10.25 with smoked
bacon add 1.50
Sandy Marley, Sous Chef
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DINNER MENU
APPETIZERS
NORTHWEST STEAMER CLAMS
steamed in dry sherry, butter, roasted garlic, crème
fraîche, red chili flakes, and fresh thyme, served
with a garlic croustade 12.50
MELANGE OF CHEESES served
with housemade crackers, toasted hazelnuts, seasonal fruit,
and fruit compote 11-
RISOTTO FRITTERS Parmesan
and aged cheddar risotto, breaded and deep-fried, served
with roasted red pepper dipping sauce 8-
WILLAPA BAY OYSTERS
encrusted in cornmeal and pan-fried, served with spicy
slaw and roasted green onion aïoli 9-
POTATO CAKE pan-fried,
topped with smoked salmon and housemade horseradish yogurt
11-
SEARED WILD GULF PRAWNS
marinated in housemade green curry, served on a bed of
Thai vermicelli noodle salad, drizzled with sambal oil
11.50
SOUP seasonal selection
of the evening 7.50
GRILLED ROMAINE SALAD
housemade lardons, fried parsnips, bleu cheese, and Caesar
dressing (contains raw egg) Half 6- / Whole 12-
BUTTER LETTUCE SALAD
Butter lettuce tossed with lemon caper dressing, topped
with Pecorino Romano cheese and crispy onions 6.50
ROASTED BEET SALAD tossed
with arugula in a preserved lemon vinaigrette, topped
with local chèvre and spicy candied pecans 8-
ENTREES
SEASONAL SPECIAL-market price
HAND CUT LINGUINI tossed
with arugula pesto and clams, finished with ricotta salata
cheese 20-
POTATO GATEAU with local
Gouda cheese topped with artichoke salsa verde and deep-fried
sunchokes 18-
GRILLED FLAT IRON STEAK
topped with roasted shallot schmear, served over buttermilk
bacon mashers and drizzled with Vin Cotto reduction 25-
LAMB STEAK grilled and
served on a Lemon Scented Fava Bean Puree topped with
a Mint Chimichurri sauce 22-
SEASONAL FISH resting on
Roasted Potatoes and Spinach, topped with Oil Cured Tomato
Relish and finished with a Parsley Garlic Vin Blanc 26-
SAUTEED PRAWNS with Parisenne
Style Herb Gnocchi, crowned with a watercress salad, drizzled
with Dijon dressing 24-
CONFIT DUCK LEGS coated
with Rhubarb Glaze on corona beans and Grilled Endive
salad 23-
Caprial and John Pence, Chef/Owners
Sandy Marley, Sous Chef
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DESSERT MENU
MEYER LEMON CRÈME BRULÉE
Velvety smooth custard infused with fresh meyer
lemon zest, served with a shortbread cookie
CHOCOLATE TURTLE TORTE
Pecans and caramel baked in a sweet pastry crust, topped
with chocolate-Kahlúa mousse and a thin layer of
ganache, served with caramel and chocolate sauces
SPICED ANGEL FOOD CAKE
Lightly spiced angel food cake topped with sautéed
Red D’anjou pears and drizzled with honey
WHOOPIE PIE Mascarpone
mousse studded with Grand Marnier soaked dried sour cherries,
sandwiched between two chocolate cake rounds topped with
fresh whipped cream.
COCONUT CAKE Individual
coconut cake, served warm and topped with lime ice cream
and macadamia nut brittle
DESSERTS $8.00
Ice Creams and Sorbets $5.00
Rachel Goebert, Pastry Chef
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HAPPY HOUR MENU
(Tuesday-Saturday
5-6:30pm, Friday & Saturday8-10pm)
Pork spare ribs tossed in a Dijon barbeque
sauce 4-
Fries with house smoked salt and pepperoncini
aïoli 3-
Risotto fritters with tangy red pepper
coulis 3-
Cumin spiced hummus with crostini and
chili oil 4-
Cilantro lime pork stuffed wonton with
sweet chili sauce 4-
Small Plate Trio 10-
WINES AND BEER
La Bete, Aligote Or 3-
Kiss Chasey, Australian White 3-
Murvue, Spanish Blend 3-
Terra Rosa, Malbec 3-
Crater Lake, Golden 2.50
Boulder, Hazed and Infused 2.50
Fishtail Ales, Mudshark 2.50
ALL WELL DRINKS 5-
BAR
MENU (Tuesday - Saturday, 5pm-Close)
BISTRO SOUP~of the evening 7.50
NORTHWEST STEAMER CLAMS~steamed
in dry sherry, butter, roasted garlic, crème fraîche,
red chili flakes, and fresh thyme, served with a garlic
croustade 12.50
MELANGE OF CHEESES~served
with housemade crackers, toasted hazelnuts, seasonal fruit,
and fruit compote 11-
RISOTTO FRITTERS~Parmesan
& aged cheddar risotto breaded and deep-fried, served
with roasted red pepper dipping sauce 8-
WILLAPA BAY OYSTERS~encrusted
in cornmeal and pan-fried,
served with spicy slaw and roasted green onion aioli 9-
BISTRO SMOKED SALMON~on
braised leeks and a housemade cracker, topped with Caprial’s
tarragon scented Greek yogurt 11-
SEARED WILD GULF PRAWNS~marinated
in housemade green curry, served on abed of Thai vermicelli
noodle salad, drizzled with sambal oil 11.50
GRILLED ROMAINE SALAD
housemade lardons, fried parsnips, bleu cheese, and Caesar
dressing (contains raw egg) Half 6- / Whole 12-
WESTMORELAND REUBEN~served
open-faced, layered with corned beef, sauerkraut, melted
Gruyére, and housemade Thousand Island,served with
house-cut French fries or a seasonal green salad 10.75
BISTRO BURGER~Strawberry
Mountain ground beef with house- made pickles and relish,
crispy fried onions, lettuce and aïoli on our own herb-salted
bun, served with house-cut French fries or a seasonal green
salad 11.00 with cheese add .50 with smoked bacon add 1.50
TOP
COCKTAILS
Bistro Bloody Mary~ Hot Monkey vodka,
topped with our housemade bloody mary mix, served over ice
with a salted rim
Satsuma Scotch Old Fashioned~ Brandy soaked
cherries and satsuma oranges muddled with bitters and sugar
cubes, topped with Dewers and finished with soda
Raspberry Lemon Drop~
Absolut Citron muddled with fresh lemons, shaken with a
splash of Chambord and lemon juice, served up with a sugared
rim
Grapefruit Crush~ Cascade Mountain Gin,
fresh squeezed grapefruit juice, served on the rocks with
a splash of bitters and squeeze of lime
Winter Cosmo~ Absolut Kurant and triple
sec muddled with fresh limes and topped with white cranberry
juice
Sparkling Ruby~ Monopolowa vodka and triple
sec muddled with fresh oranges, shaken with Pom pomegranate
juice, topped with Bugey Cerden Sparkling Rose
All Cocktails $9.00
WINES BY THE GLASS
(Over 150 types of wine by the bottle)
White Wine by the Glass
10 Champagne, POP Pommery 11.75
11 Cremant de Loire, Guery 8.50
12 Gewurztraminer, Maison Humbrecht 8.50
13 Chardonnay, Blockheadia 8.50
15 Rousillon, La Préceptorie 7.50
16 Dry Riesling, Lemelson 8.50
17 Pinot Gris, Adelsheim 8.00
Red Wine by the Glass
20 Pinot Noir, Patty Green Res. 12.00
21 Bordeaux, Chateau La Croix de Jaugue 8.50
22 Walla Walla Cabernet Sauvignon Blend Cali 9.00
23 Chianti, Poggio Vignoso 6.50
24 Merlot, Rodney Strong 8.50
25 Sangiovese Blend, Nemorino 8.00
26 Petite Sirah, Guenoc 7.00
27 Gamay, Clos Roche Blanche 6.50
Champagne & Sparkling Wine
702 Bruno Paillard Brut Rosé Fr 73.75
703 Gosset Grande Reserve NV Fr 75.00
704 Veuve Clicquot NV Fr 67.00
705 Moët & Chandon Millesime Blanc’99 79.00
706 Taittinger Brut NV Fr 56.50
707 Schramsberg Blanc de Noir 46.00
708 Roederer Estate Brut CA 33.00
709 Argyle Blanc de Blanc OR 42.00
710 Domaine Carneros Brut Ca 31.00
711 Veuve Clicquot NV Fr (375 ml) 36.00
712 Gosset Grande Res. Fr (375 ml) 40.00
Beer on Tap
Fishtale, Mudshark Porter4.50
Boulder Beer, Hazed & Infused 4.50
Klamath Basin, Crater Lake Golden 4.50
Bottled Beer
Wandering Aengus Dry Cider 8.50
Sessions Lager (11oz.) 2.95
N/A Bitburger 2.00
Soda & Water
Coke, Diet Coke, Rootbeer, & Sprite 1.25
Assorted Fruit Juices 2.50
The Republic of Tea, Darjeeling 3.00
Voss Sparkling Water (12.6oz.) 2.25
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