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Soups & Salads
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| Soup of the Day (see special sheet for preparation) |
9.00
|
| Roasted Beet** — whipped goat cheese, pablano peppers, pumpkin seeds |
9.00
|
Peerless House Salad**
 local farmer’s mixed lettuces, toasted cumin,
cucumber, cherry tomatoes, baby rainbow carrots,
jicama, lime vinaigrette |
9.50
|
The Rogue Blue
mixed greens, apples, rogue blue cheese,
toasted walnuts, lemon honey & thyme vinaigrette |
9.50
|
Caprese
heirloom tomatoes, fresh mozzarella, thai basil,
balsamic reduction, copper hill organic olive oil |
10.50
|
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Entrées
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| Fresh Seafood of the Day (see special sheet for preparation) |
market
|
Bacon Wrapped Natural Filet Mignon (6 oz)
roasted corn & summer squash hash, pinot noir reduction sauce,
heirloom cherry tomato salad |
29.75
|
Grilled Pork Tenderloin
"noble coffee" expresso & coconut rub, cherry demi-glace
yukon gold & sweet potato purée, live sprouts of the day |
21.00
|
Shanghai Noodle Bowl**
stir fry mixed vegetables & yakisoba noodles, szechuan garlic sauce
add fresh fish
entrée split plate charge |
15.00
6.00
3.50
|
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Starters &
Side Plates
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| Antipasto — (see special sheet for preparation) |
14.50
|
| Peppercorn Crust Calamari — fresh, flash fried, papaya remoulade & citrus chili |
10.95
|
| Steamed Manilla Clams — white wine broth & pancetta |
10.95
|
| Melange of Vegetables — olive oil, bacon, onion & walnut chutney, cojita** |
7.50
|
| Sweet Potatoes & Yams — fried, bacon, onion & walnut chutney, cojija** |
8.00
|
| Russian Fingerling Potatoes — crispy herb roasted |
3.95
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| Butternut Squash Gnocchi — sage brown butter sauce** |
7.75
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| Bread Service — warm sliced baguette with orange tarragon butter |
2.50
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Small Plates
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| Ahi Tuna — sesame seed crusted seared rare, soy, honey, wine reduction |
14.25
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| Seafood Cakes — pan fried, citrus slaw, caper & preserved lemon aioli |
10.75
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| Chicken Tangine — moroccan inspired, cinnamon couscous, ginger jam |
13.25
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| Muscovy Duck Breast — pomegranate molasses glazed mango salsa |
12.75
|
| Duck Confit — roasted crisp, moroccan olives, date gastrique, couscous |
15.50
|
| Lamb Meatballs — oregon blue cheese stuffed, balsamic reduction sauce |
9.00
|
Seared Lamb Medallions
rosemary & cumin crust, eggplant tapenade, mint yogurt sauce |
16.00
|
| "Land & Sea" (see special sheet for preparation) |
16.95
|
| Skirt Steak — grilled swiss chard, red wine reduction |
14.75
|
Thai Style White Bean Coconut Curry
fresh seasonal greens, fried plantains
add fresh fish |
13.00
6.00
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| Bread Available Upon Request |
|
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Sandwiches
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Peerless "Blue Mesa Ranch" Burger
natural angus beef
add rogue blue, provolone, sautéed mushrooms,
sautéed onions, pancetta |
11.00
2.50 each
|
"The Local"
grilled portobello, red pepper, tomatoes, red onion, fresh arugula &
hempseed pesto, served on a homemade bun |
11.00
|
| Ahi Tuna Sandwich — grilled, sashimi grade, wasabi crème fraiche, citrus salad |
14.75
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"Starters & Small Plate" or "Tapas" is a casal style of dining that represents all categories of food, not limited to appetizer style food. We encourage each & every guest to order 2 - 4 (or more) starter/small plates to pass around the table for everyone to enjoy.
**May be Prepared As Vegetarian (no substitutions)
Menu Subject to Change
We Kindly Request No More Than 2 checks Per Table
FOOD ORDERS MUST BE TAKEN BY 6:30 PM FOR GROUPS OF 8 OR MORE ATTENDING THE 8:30 PM THEATRE
craig fleischman, chef sam jackson, sous chef
bill stringfellow, front of the house manager crissy barnett, owner |
we request no separate checks 18% gratuity added to parties 5 or more |
