... each dish is a sensory experience & showcases the love of flavor combinations.

                         FLAVOR   *   SIMPLE   *   PURE   *   FUN  

ahi tuna tartar
line caught saku tuna, diced & seasoned served with chopped avocado, wasabi soy sauce, dried seasoned onions, black & white sesame seeds   $9

steamer manila clams
locally caught, steamed in a broth of butter, white wine, garlic, green curry & thyme, served with flame kissed toasted baguettes   $11

crispy potstickers
stuffed with chicken & vegetable, served with soy sesame reduction and chili dipping sauce   $8

onion tartlet 
topped with herb montrachet cheese crème fraîche, sitting on a bed of organic greens & dried fruit, drizzled with our house basil dressing   $9

assortment plates                                                                                                   you get everything listed on each window & chalk board square …  accompanied with seasonal fruits/vegetables & crostinis/crackers

   - hors d’oeuvre plate     $14

   - cured meat plate   w/seasonal accompaniments     $15

• Sopresetta, Wine-Cured / California / All pork with whole peppercorn & red wine / Pig
• Speck / Recla, Italy / An Italian classic; cured; smoky; wonderful / Pig
• Bresaola / Italy / Air-dried beef loin / Cow
• Lonza / Canada / Dry-cured pork loin / Pig

   - artisan cheese plate   w/seasonal accompaniments     $16

• Bucheron, Buche Du Poitou / France / Semi-soft; mold-ripened; semi-aged; tender / Goat’s Milk
• Ubriaco Del Piave / Italy / Hard; grape must washed rind / Cow’s Milk
• Zamorano / Spain / Firm; raw milk; sweet; tangy; nutty / Sheep’s Milk
• Shropshire / England / Firm; medium blue; creamy texture / Cow’s Milk

   - meat and cheese plate       $16

seafood chowder  
house made new england cream chowder broth, with halibut, manila clams, diced prawns, crispy bacon, yams, made to order    cup $6    bowl $10

summer minestrone 
freshly made vegetable soup combined with fava beans, wheat pasta, fennel, carrots, shallots,  peas, celery, stewed tomatoes, garlic & herbs, topped with shaved zamorano cheese   cup $5   bowl $9

seasonal salad
changing at random times, this salad is created & inspired with available seasonal ingredients … your server will explain the current flavors   $.$$ 

roasted beet salad 
roasted beets sliced, accompanied with herb montrachet cheese crème fraîche, chardonnay & gorgonzola cheese tapioca, toasted sunflower seeds, milled juniper berries, dried cranberry & basil dressed organic greens  $9

your choice of baked mesquite red potato wedges or basil dressed green salad

chipotle pulled pork sandwich 
slow cooked chipotle seasoned pork shoulder, on a toasted 7 grain whole wheat ciabatta bread garnished with chili aioli, sliced tomatoes & caramelized onions   $10

house made yummy veggie burger   
tofu & peanut based burger patty, tillamook cheddar cheese, avocados, tomatoes, red wine port with black truffle ketchup, organic baby arugula, toasted 7 grain whole wheat ciabatta bread   $10

never never top sirloin                                                                      skillet grilled 7oz all natural grass feed angus beef, served with wild mushroom bourbon sauce, crushed red potatoes pan seared in rosemary infused olive oil & fresh local vegetables   $ 26.75

pork medallions 
skillet grilled then topped with stewed prunes & a white wine vegetable stock cream sauce, served with crushed red potatoes pan seared in rosemary infused olive oil & fresh local vegetables   $17.25

chicken scallopine
pan seared free range chicken breast stuffed with sage & fontina cheese then wrapped with pancetta bacon, topped with a white wine & diced tomato redux & served over summertime succotash   $16.75

halibut cheeks 
pan seared, served over crispy fingerling potatoes, steamed sweet peas & pearl onions, sauced with pancetta vinaigrette, topped with avocado beurre blanc & a tarragon fennel arugula salad   $23.75

salmon fillet 
steamed with fresh local manila clams in a tomato clam brodo (broth), accompanied with english peas & pan seared fingerling potatoes, topped with a tarragon fennel arugula salad   $21.00

tortellini pasta
durum wheat semolina pasta filled with 6 cheeses, sitting on a pool of seasoned petite diced tomato sauce, topped with zamorano cheese shavings & fresh herbs   $13.75                          add prawns for $4.00

red potato wedges                                                $4
baked & mesquite seasoned

fresh local vegetables                                           $4

chick peas                                                            $4
served in a warm seasoned tomato & vegetable broth  

shelled edamame                                                  $4
steamed & seasoned with sea salt

summertime succotash                                         $4

organic green salad                                               $4                          served with our house basil dressing

fresh house-made bread & house-made soft honey butter brought out upon request

in our establishment it is known & o.k. to lick your plate …

please inform us of any food allergies

oregon wild berry sorbet
strawberry, blueberry, raspberry, marionberry, lightly seasoned with cardamom spice, garnished with a fresh strawberry   $6.25

cookies & ice cream
cinnamon oatmeal nut cookies layered with rum raisin ice cream & sauced with a molasses honey syrup   $6.50

strawberry shortcake
croissant pastry in a pool of fresh local strawberries & tres leches, topped with vanilla bean whipped cream   $6.75

trio of chocolate truffles
vanilla truffle, cinnamon truffle & chipotle truffle garnished with dehydrated mini-marshmallows and wild berry coulis   $7

lemon tartlet
this very zesty lemon tartlet is topped with vanilla bean whipped cream & accompanied with a red wine blueberry compote   $7.25

crème brûlée
traditional flavors with an untraditional display accompanied with a wild berry coulis   $7.25

artisan cheese plate
see the list of cheeses on the window &/or chalk board   $16

Yummy believes in & supports …     

• local organic farming
• happy attitudes
• fair trade
• respect
• forager produce
• having fun
• recycled & recycling items
• continued learning
• n.w. regional product
• enjoying the moment
• sustainable farming methods
• open minds
• environmentally sound practices
• kindness

chef/proprietor:     corey r. albert                                                          "My food is not intellectual, it's emotional"

spring/summer menu 2010   ...     Our food selections changes each season.

Not only a groovy place to drink fabulous wine & eat scrumptious food in a hip environment, but a great place to purchase wine & food to go ...    

items & prices are subject to change