Sample Restaurant Dinner Menu
Updated on June 6th, 2010
Small Plates
Black Pepper seared Tataki Ahi Tuna served with ponzu jelly, gari, wasabi and a cucumber salad - 12
Dungeness Crab Cake with heriloom tomato, roasted pepper aioli and tobiko - 14
Mini Beef Wellington with sauteed spinach and port wine sauce - 12
Seared Sea Scallops with fresh mango and sofrito - 13
Duck Confit with herbed goat cheese crostini - 10
Soup and Salads
Watermelon Gazpacho - 8
Corn Bisque with roasted corn salsa and cilantro oil - 8
Locals greens wrapped in daikon and served with beet carpaccio, smoked feta and a champagne vinaigrette - 8
The Winchester Caesar Salad with creamy anchovy dressing, romaine and parmesan crostini - 7
Entrees
Fish of the Day - Market Price
Potato Encrusted Wild Salmon served with pecorino romano polenta, sauteed vegetables and a beurre rouge - 28
Braised Wild Boar Osso Bucco with Kaffir lime leaves and yucca gnocchi - 28
Vongole con Linguini - Steamed Manila Clams tossed with linguini pasta, fresh basil,
heirloom tomtatoes, garlic and white wine- 19
Vanilla Bean Laced Rack of Lamb with herbed risotto, spring vegetables and huckleberry port demi glaze - 31
Veal Piccata with mushroom ragout, maitre 'd potatoes and baby vegetables - 29
Smoked Duck Breast with parsnip puree and huckleberry demi glaze - 24
Filet Mignon with pan roasted fingerling potatoes and a blue cheese rosemary compound butter - 32
The Winchester restaurant strives to use only organic ingredients and supports local
Ashland 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.