three TEN main ▪ May 2011 ▪ Dinner

Appetizers
Crimson Beet Salad ~10.
Purple Sage Farm baby lettuces & roasted organic beets,
Rogue Creamery “Oregonzola” blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Chevre & Hazelnut Salad ~10.

Purple Sage Farm baby lettuces, sherry-mustard seed vinaigrette,
Sun-dried cherries, Rollingstone Dairy Idaho chevre, toasted hazelnuts

Bruschetta ~ 10.
Grilled Local asparagus, house-made mascarpone, arugula, Pecorino-Romano, balsamic syrup

Our Caesar ~ 9.
Hearts of romaine, creamy lemon-garlic dressing, Bigwood Challah croutons, Parmigiano-Reggiano

House-Cured Charcuterie Plate ~ 9.

Sweet coppa, smoked coppa, mortadella, pickled red grape & arugula salad

Potato Gnocchi ~9.

Brown butter, house-cured pancetta & Pecorino-Romano

Light Tempura of Green Beans ~9.

Served with sweet-hot sesame-mustard dipping sauce
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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

Sweet Pea & Ricotta Ravioli ~19.

Topped with brown butter, asparagus, pinenuts, lemon & Parmigiano-Reggiano

Hand-made Semolina Farfalle ~ 18.

Fresh semolina bow-ties tossed with house-made Italian sausage,
Plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

The Burger ~ 14.

Double R Ranch Beef ground in-house, Gallegos Bakes’ cornmeal bun,
grilled red onion-roasted tomato relish, iceberg lettuce slaw, house-made Chimay mustard,
Tillamook white cheddar or Rogue Oregonzola
with hand-cut Idaho russet fries, with Purple Sage greens add 2.
 Specials

Crispy soft-shell Crab ~12.

Snow pea & sweet corn salad, miso vinaigrette, yuzu mayo, nori & sesame seeds

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Double R Ranch Washington Ribeye Steak ~ 34.

Gorgonzola butter, zinfandel syrup & Idaho russet mashers with roasted garlic olive oil

Wild-caught Alaskan Halibut~ 32.

Pan-roasted, served with grilled asparagus, quinoa-roasted tomato salad & red chimmichuri sauce

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