French-style Comfort Cuisine
ASHLAND
Open at 5PM
Tuesday - Sunday
541 482 1116
Directions
We support local farmers, ranchers and forages and are dedicated to using organic, free range, chemical free and genetically unaltered products whenever possible. Menu changes frequently according to what is seasonal and fresh. All items reflected on this page are representative.
Hors d’Oeuvres
PENN COVE MUSSELS
shallots, garlic, spinach, white wine, hotel butter, pommes frites 12
ESCARGOT EN PERSILLADE
broiled French snails, shallots, herbs, garlic-pernod butter, baguette slices 10
PAN FRIED CRAB CAKES
dungeness crab, wild pacific shrimp, celeriac remoulade, arugula aioli 12
CHARCUTERIE PLATE
chicken liver mousse, rabbit pate, pork rillettes, served with house made pickles, caperberries, stone mustard, toasted baguette 11
ARTISAN CHEESE PLATE
local and imported cheeses, seasonal fruit, apple butter, Marcona almonds 10
shallots, garlic, spinach, white wine, hotel butter, pommes frites 12
ESCARGOT EN PERSILLADE
broiled French snails, shallots, herbs, garlic-pernod butter, baguette slices 10
PAN FRIED CRAB CAKES
dungeness crab, wild pacific shrimp, celeriac remoulade, arugula aioli 12
CHARCUTERIE PLATE
chicken liver mousse, rabbit pate, pork rillettes, served with house made pickles, caperberries, stone mustard, toasted baguette 11
ARTISAN CHEESE PLATE
local and imported cheeses, seasonal fruit, apple butter, Marcona almonds 10
Soupe et Salades
FRENCH ONION SOUP
classic onion soup, emmenthal cheese, crostinis, fine herbs 9
GATHERED GREENS SALAD
mixed greens, sliced pear, grapes, balsamic vinaigrette, candied walnuts, crater lake blue cheese 8
GREEN BUTTER LETTUCE SALAD
red onions, shaved Manchego cheese, herbs, Dijon vinaigrette 8
ROASTED BEET SALAD
sliced beets, arugula, cherry tomatoes, Belgium endives, toasted hazlenuts, goat cheese croquette, sherry vinaigrette 8
classic onion soup, emmenthal cheese, crostinis, fine herbs 9
GATHERED GREENS SALAD
mixed greens, sliced pear, grapes, balsamic vinaigrette, candied walnuts, crater lake blue cheese 8
GREEN BUTTER LETTUCE SALAD
red onions, shaved Manchego cheese, herbs, Dijon vinaigrette 8
ROASTED BEET SALAD
sliced beets, arugula, cherry tomatoes, Belgium endives, toasted hazlenuts, goat cheese croquette, sherry vinaigrette 8
Les Plats Principeaux
BRASSERIE BURGER
all natural half pound grass fed beef, sharp white cheddar, caramelized onions, garlic aioli, thick bacon, pommes frites 15
FRESH SEAFOOD BOUILLABAISSE
fresh pan roasted cod, seared day boat sea scallops, mussels, clams, prawns, dungeness crab all served in a tomato, fennel and saffron broth, with fingerling potatoes, celeriac-fennel slaw, toasted baguette, sauce rouille 25
POTATO GNOCCHI
tender gnocchi, spring leeks, sugar snap peas, mushrooms, mustard green pesto, shaved parmesan 19
MAPLE LEAF DUCK BREAST
soft fennel polenta, local collard greens, grand marnier gastrique 24
DUNGENESS CRAB MACARONI GRATIN 23
parmesan regianno, smoked bacon, fine herbs, white truffle oil, panko crust without crab 19
PAN ROASTED BONELESS RIBEYE
all natural "Angus" beef, truffled pommes frites, arugula salad, sauce bordelaise 29
UMPQUA VALLEY LAMB SHANK
braised in red wine, garlic, thyme and rosemary, potato gratin, brussels sprouts, rutabaga, citrus gremolata 26
all natural half pound grass fed beef, sharp white cheddar, caramelized onions, garlic aioli, thick bacon, pommes frites 15
FRESH SEAFOOD BOUILLABAISSE
fresh pan roasted cod, seared day boat sea scallops, mussels, clams, prawns, dungeness crab all served in a tomato, fennel and saffron broth, with fingerling potatoes, celeriac-fennel slaw, toasted baguette, sauce rouille 25
POTATO GNOCCHI
tender gnocchi, spring leeks, sugar snap peas, mushrooms, mustard green pesto, shaved parmesan 19
MAPLE LEAF DUCK BREAST
soft fennel polenta, local collard greens, grand marnier gastrique 24
DUNGENESS CRAB MACARONI GRATIN 23
parmesan regianno, smoked bacon, fine herbs, white truffle oil, panko crust without crab 19
PAN ROASTED BONELESS RIBEYE
all natural "Angus" beef, truffled pommes frites, arugula salad, sauce bordelaise 29
UMPQUA VALLEY LAMB SHANK
braised in red wine, garlic, thyme and rosemary, potato gratin, brussels sprouts, rutabaga, citrus gremolata 26