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.