Menu for Allison Inn & Spa

Breakfast
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Brunch
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Lunch
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Dinner
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Dessert
|
Bar

Breakfast

17.00 Vintner's Breakfast A glass of fresh-squeezed juice, granola, yogurt & berry parfait, choice of house-made breakfast pastry or toast, choice of locally roasted coffee or premium tea

16.00 Local Farm Eggs I Any Style Two eggs w/ house potatoes, choice of applewood smoked bacon or pork sausage links, toast, organic butter & jam

Cereals & Fruits‏

8.00 Our Own Granola Options: With berries (12.00) , With bananas (10.00)

8.00 Steel-Cut Oatmeal With brown sugar &‏ cinnamon

12.00 Oatmeal w/ Berries

10.00 Oatmeal w/ Bananas

12.00 Seasonal Fruit & Berries

15.00 Bowl of Berries

7.00 Greek Style Yogurt

9.00 Granola, Yogurt & Berry Parfait

5.00 Breakfast Cereals

15.00 House-Smoked Salmon Toasted bagel, herbed cream cheese, bloody mary marmalade, pickled red onions & capers

14.00 Buttermilk Pancakes Pinot-poached pears, whipped butter,‏ toasted almonds, pure maple syrup

15.00 Grand Marnier French Toast Brioche, honeyed bellwether ricotta, toasted hazelnuts, dried fig & cherry compote, pure maple syrup

17.00 Pastrami Hash House-cured painted hills beef‏ pastrami, crispy yukon potatoes, sweet peppers & onions, two eggs any style, toast, organic butter & jam

17.00 Mushroom Omelet Locally foraged mushrooms, aged white cheddar, fines herbes, house potatoes, toast, organic butter & jam

16.00 Traditional Eggs Benedict House-cured pork loin on an English muffin, hollandaise, house potatoes, petite salad

20.00 Dungeness Crab Benedict Poached local farm eggs on griddled crab cakes, whole grain mustard hollandaise, house potatoes, petite salad

Sides

4.00 House Potatoes

5.00 House-Made Pork Sausage Links

5.00 Applewood Smoked Bacon

4.00 Breakfast Pastry | Toast | English Muffin

4.00 Toasted Bagel & Cream Cheese

Brunch

From the pantry‏

5.00 Chocolate beignets Espresso anglaise

4.00 Chocolate cherry bread Vanilla chantilly

5.00 Fresh fruit Local & seasonal

Starters

10.00 Winter citrus salad Spinach, pomegranate, briar rose feta, fennel pollen, olive vinaigrette

8.00 Grilled broccolini Hazelnuts, corona beans, warm‏ sourdough

Farm eggs

17.00 Steelhead omelet Smoked steelhead trout, herbed cream cheese, melted leeks, spinach, toast, organic butter & jam

17.00 Pacific cod fish & chips Ale-battered wild pacific cod,‏ apple slaw, charred jalapeno-citrus remoulade, hand-cut fries

17.00 Smoked pork chilaquiles Corn tortillas, guajillo salsa, pico de gallo, frijoles refritos, avocado, queso fresco, two eggs any style

18.00 Prosciutto hash Smoked proscuitto, yukon gold potatoes, fennel, sweet peppers, two eggs any style, toast, organic butter & jam

21.00 Pacific paella saffron-scented Valencia rice, chorizo, rock shrimp, cod, clams, penn cove mussels, garden peppers

26.00 Delmonico steak & eggs Grilled broccolini, herbed compound butter, roasted red potatoes, two eggs any style, bearnaise

Benedicts

17.00 Jory benedict House-cured ham, brown butter hollandaise, braised kale, griddled pugliese, house potatoes, petite salad

20.00 Dungeness crab benedict Griddled crab cakes, grain mustard hollandaise, house potatoes, petite salad

9.00 Parfait Jory granola, greek yogurt & berries

15.00 House-smoked salmon Toasted bagel, herbed cream cheese, bloody mary marmalade, pickled red onion & capers

From the griddle‏

15.00 Apple-cinnamon pancakes Caramel creme fraiche, toasted pecans

16.00 Grand marnier french toast Cranberry-orange compote, citrus ricotta,‏ toasted macadamia nuts

Entrees

16.00 Wood-grilled "pinot" burger Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries

18.00 Rotisserie lamb on olive levain Shaved leg of lamb, olive pistou, meyer lemon labneh, rosemary frites

Lunch

Starters‏

8.00 Smoked Chicken Soup Pancetta, meatballs, cannellini beans, kale

8.00 Green Salad Dried cherries, red onions, roasted filberts, muscatel vinaigrette, pecorino romano

9.00 Winter Citrus & Spinach Salad Citrus, pomegranate, briar rose‏ feta, olive vinaigrette, fennel pollen

8.00 Grilled Broccolini Hazelnut romesco, corona beans, warm sourdough

Entrees & pastas

17.00 Heritage Pork & Mushroom Ragu Cavatelli, foraged mushrooms, fennel,‏ black trumpet fritti

19.00 Grilled Wagyu Strip Loin Potato gratin, mustard greens, smoked cippolini onions, pinot noir jus

18.00 Windy hill farm chicken Mashed yukon golds, Brussels‏ sprouts, lardons, braised carrots, grained mustard jus

21.00 Pacific paella Saffron-scented valencia rice, chorizo, rock shrimp, cod, clams, penn cove mussels, garden peppers

Lunch tasting i wine pairing

Smoked chicken soup pancetta, meatballs, cannellini beans, kale St. innocent, chardonnay, willamette valley 2010 Options: Food (23.00) , Wine (16.00)

Winter Citrus & Spinach Salad citrus, pomegranate, briar rose feta, olive vinaigrette, fennel pollen, Chehalem "3 vineyards," pinot gris, willamette valley 2011 Options: Food (23.00) , Wine (16.00)

Rotisserie Lamb on Olive Levain Shaved lamb leg, olive pistou, meyer lemon labneh, Clawson creek, "Angela," pinot noir, yamhill-carlton 2009 Options: Food (23.00) , Wine (16.00)

Sandwiches

16.00 Wood-Grilled "Pinot" Burger Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries

18.00 Rotisserie lamb on olive levain Shaved lamb leg, olive pistou, meyer lemon labneh, rosemary frites

15.00 Roasted Vegetables on Pugliese Butternut squash, king trumpet mushrooms, spinach, local goat cheese, kale-pine nut pesto, petite salad

15.00 Ale battered pacific cod on house roll Honeycrisp apple-celeriac slaw, fresno chili-coriander crema, house-made chips

Dinner

Appetizers‏

25.00 Charcuterie Board | Selection of Five House-Cured Meats Pickles, mustards, fennel pollen lavosh, grilled crostini

11.00 Roasted Cauliflower Soup Duck confit, marcona almond, harissa, caramelized garlic

12.00 Winter Citrus Salad Briar rose chèvre, mâche,‏ bacon, candied walnuts, meyer lemon vinaigrette

8.00 Green Salad Dried cherries, red onions, roasted filberts, pecorino, muscatel vinaigrette

16.00 Wagyu Tartare Quail egg, frisée, pickled‏ pearl onion, grilled crostini

Entrees

30.00 Yukon Gold Potato Gnocchi Dungeness crab, caramelized fennel, sweet carrots, pernod, crème fraîche

28.00 Black Rice Risotto Salt & pepper razor‏ clams, sweet cayenne, smoked cashews, allium salad

34.00 Cedar Plank Steelhead Potato confit, black trumpet, celery, pomegranate, hazelnuts, saba-brown butter

32.00 Pan Seared Muscovy Duck Sweet potato gratin, escarole, port glazed cranberries, duck egg hollandaise

45.00 Wood-Fired Wagyu Strip Loin Triple cream- truffle pierogis, foraged mushrooms, sweet onions, bordelaise reduction

Sides

6.00 Shiitakes & Spinach

6.00 Mashed Parsnips

6.00 Beets – Goat Cheese Crème Fraiche

6.00 Broccolini – Lemon Beurre Blanc

6.00 Brussels Sprouts – Bacon Lardons

Dessert

10.00 Manjari Chocolate & Espresso Warm dark chocolate-pinot noir soufflé cake, espresso crème anglaise, dulce de leche, cocoa nib brittle, vanilla bean ice cream

7.00 Barnard Griffin, Syrah Port 2005 Ice cream or sorbet & shortbread Options: Ice cream, Sorbet & shortbread, Single scoop (4.00) , Two scoops (8.00) , Three scoops (12.00) , Owen roe, semillon, “the parting glass,” yakima valley (+12.00)

12.00 Powdered Sugar Beignets Vanilla mousse, raspberry caramel,‏ dark chocolate sauce Options: Okanagan, “ice wine,” washington (14.00)

10.00 Blood Oranges & Mascarpone Mascarpone panna cotta, blood orange compote, citrus lace tuile Options: Baumard, “quarts de chaume,” fr 2006 (13.00)

10.00 Apple & Ginger Warm apple crumble, gingersnaps,‏ bourbon ice cream Options: Royal tokaji company, “5 puttonyus,” tokaji aszu 2005 (15.00)

55.00 Dessert Tasting Pastry chef’s selection of six desserts served family style

18.00 Cheeses Fromagier selection of cheeses‏ served w/ bread & accompaniments

Dessert Wines‏

13.00 Baumard, “Quarts De Chaume,” Fr 2006

8.00 Francis Tannahill, “Passito” NV

9.00 M. Chapoutier, Banyuls 2007

14.00 Okanagan, “Ice Wine,” Washington

12.00 Owen Roe, Semillon, “the Parting Glass,” Yakima Valley

12.00 Roumieu Lacoste, Sauternes, France

15.00 Royal Tokaji Company, “5 Puttonyus,” Tokaji Aszu 2005

Oporto

13.00 Croft 2000 Vintage

12.00 Fonseca, 20 Year Tawny

26.00 Taylor Fladgate, 30Yr Tawny

9.00 Warre's “Otima” 10 Yr Tawny

8.00 Warre's “Warrior” Ruby

Domestic Port-Style Wines

7.00 Barnard Griffin, Syrah Port 2005

14.00 Privé, “Quinta Do Privé Vineyard Ruby,” NV

15.00 Willamette Valley Vineyards, Quinta Reserve, Pinot Noir Port

Madeira | Sherry

12.00 Broadbent, 10 Year, Malmsey

10.00 Rare Wine Company, New York, Malmsey

7.00 Hidalgo, “Faraon,” Oloroso

7.00 Hidalgo, “Napoleon,” Amontillado NV

18.00 Hidalgo, “Napoleon,” 30 Year

14.00 Toro Albala, Don Px Gran Reserva 1982

Cognac | Armagnac‏

37.00 Hardy XO

110.00 Hennessy Paradis

42.00 Hennessy XO

13.00 Hennesy VSOP

16.00 Kelt VSOP

12.00 Remy Martin VSOP

36.00 Remy Martin XO

19.00 Sempe 15 Yr Armagnac

Bar

Small Plates‏

3.00 Boquerones in Vinegar House chips

3.00 Classic Olive Tapenade Baguette

3.00 Chicken Liver Pâté Crostini

3.00 House Cured Pickles

Salads

8.00 Green Salad Dried cherries, roasted hazelnuts, red onions, muscatel vinaigrette, pecorino

16.00 Wood-Fired Prawn Salad Baby lettuces, avocado, chickpeas,‏ briar rose feta, yogurt-cumin dressing

To Share

Salumi and Cheese

5.00 Prosciutto | Briar Rose Chèvre

5.00 Dry Salumi | Rogue River Blue

5.00 Chorizo | St. Andre Brie

5.00 Bresaola | Manchego

12.00 Seasonal Flatbread Inspired by the garden, inquire about daily selection

8.00 Truffle-Parmesan Frites Aioli

9.00 Hummus Fresh garden vegetables, fennel crackers

19.00 Chef's Crudo A rotating selection of fresh seafood

Entrees

12.00 Winter Vegetables King trumpets, butternut, broccolini, local chèvre, spinach wrap

16.00 Wagyu Beef Tips Hen of the woods mushroom risotto, black truffle jus

24.00 Delmonico Steak Painted hills ribeye, herbed red bliss potatoes, pinot noir reduction

16.00 Cavatelli Primavera Sundried tomatoes, olives, shaved parmesan, fresh herbs

16.00 Wood-Grilled “Pinot Burger” Rogue creamery blue, charred onions, house-smoked bacon, aioli, hand-cut fries

Menu for Allison Inn & Spa

Breakfast

Cereals & Fruits‏

Sides

Brunch

From the pantry‏

Starters

Farm eggs

Benedicts

From the griddle‏

Entrees

Lunch

Starters‏

Entrees & pastas

Lunch tasting i wine pairing

Sandwiches

Dinner

Appetizers‏

Entrees

Sides

Dessert

Dessert Wines‏

Oporto

Domestic Port-Style Wines

Madeira | Sherry

Cognac | Armagnac‏

Bar

Small Plates‏

Salads

To Share

Salumi and Cheese

Entrees

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