Sample Restaurant Dinner Menu
All items subject to change without notice
Updated on January 26th, 2012
Small Plates
Diver Scallops baked in shell with a pancetta tumeric cream sauce
- 14
Mini Wild Mushroom, Bacon and Filet Mignon Wellingtons with port wine sauce - 12
Dungeness Crab Cake with fresh tomato, candied bacon and Meyer lemon confit cream - 13
Duck Confit and Humboldt Fog stuffed Endive leaves with honey thyme glazed walnuts - 11
Housemade Parsnip and Potato Gnocchi with wild king trumpet mushrooms - 9
Soup
Sweet Potato Soup with homemade marshmallow cream and chives - 8
Soup of the Day - 8
Salads
Butter Leaf Salad with beet Carpaccio and candied sunflower seeds - 8
Add Duck Confit - 3
Chopped Caesar salad with garlic rubbed crostini and black pepper olive oil - 9
Entrees
8oz. Sous Vide Filet Mignon, Oregon raised, with caramelized shallots and Rogue Creamery bleu cheese,
finished with a Périgueux sauce - 31
Osso Bucco Veal Shank, Oregon raised, with with beach mushroom gratin - 26
Grilled Quail stuffed with corn bread and finished with red pepper maque choux - 25
Oregon Raised Lamb Burger served with basil aioli, tomato, crispy shallots, lettuce and beer battered fries - 14
Wild Mushroom Cannelloni with housemade semolina pasta and aged parmesan bechamel - 19
Pan Seared Chicken Breast, Oregon raised, with butter folded mashed potatoes and garlic jus - 22
8oz. House Smoked Carlton Farms Pork Chop with mustard greens and French triple cream brie mac n' cheese - 24
Chef's Fish of the Day - Market Price
Vanilla Bean Laced Roast Rack of Lamb, Oregon raised, with citrus tossed fingerling potatoes
and a fig and ruby port reduction - 30
Chef de Cuisine, William Buscher
The Winchester restaurant strives to use only organic ingredients and supports local
Oregon and Rogue Valley farms, ranches, and fisheries that are guided by principles of sustainability.
An 18% gratuity will be added to parties of 6 or more. Please no seperate checks.
There is a $10 plate charge for splitting entrees.
