La Provence Progress Ridge. Progress Ridge

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

Eiffel Tower triple-cream Brie baked in a sizzling cast iron pan with our tarragon chili crisp, apricot jam, and toasted nuts, served with La Provence baguette and apple slices.

Fried Brussels sprouts quickly sautéed with bell pepper confetti, and tossed with fig glaze, finished with toasted pistachios.

Heirloom tomatoes, fresh mozzarella, pesto, fig balsamic, and toasted pistachio, finished with basil-infused olive oil.

Frisée, arugula, orange supremes, strawberries, toasted pistachios, and burrata cheese, finished with citrus Cointreau vinaigrette.

A trifecta of delicious cheeses: Humbolt Fog goat cheese, triple-cream Eiffel Tower Brie, and Rogue Creamery Oregon Blue. Served with grapes, berries, Marcona almonds, fig jam, quince paste, and Crustini.

Refreshing crab salad with fresh herbs over lightly spiced guacamole, finished with Parmesan tuile, chili crisp, and Meyer lemon olive oil.

Gigande beans, snap peas, shaved radish, quinoa, diced apples and fennel, shallot, fresh mint, and tarragon, served over arugula. Finished with herb goat cheese and champagne vinaigrette with stone ground mustard.

Grilled polenta cake crowned with garlic butter sautéed spinach, confit beech mushrooms, and roasted king trumpet mushroom, finished with Oregon Blue cheese and roasted red pepper coulis.

Salmon filet with toasted hazelnuts and brown butter. Served on a bed of sautéed leeks and roasted artichoke hearts.

Delicate pan-seared sea scallops served over a quinoa, honey crisp apple, and fennel salad, finished with silky tarragon pea purée and red pepper coulis.

Our crisp fries tossed with truffle oil and parmesan cheese. Served with roasted garlic aioli. Vegetarian

Our signature soup made with deeply caramelized onions in our rich beef consommé, topped with toasted Provence bread that is loaded with melted Swiss and parmesan cheese.

Organic greens, sliced cucumber, tomato, olives, parmesan cheese, and the dressing of your choice. Dressings Options: House Balsamic, Light Balsamic, Champagne, Seasonal

Airline chicken roasted with marble potatoes, artichoke hearts, caramelized onions, kalamata olives, and capers, finished with rich demi-glace and served with glazed rainbow carrots.

Sliced slow-roasted beef chopped on our grill and heated with it’s own jus, Gruyère cheese, and caramelized onions. Served on a warm brioche bun with arugula and IPA Dijon aioli. Accompanied by our Truffle Parmesan Pommes Frites.

Lamb chops rubbed with Dijon and crusted with Parmesan cheese and panko, cooked to your preferred doneness and served with parsnip purée, seasonal vegetables, and minted demi-glace.

Shrimp sautéed with julienne zucchini and tossed with fresh San Marzano tomato basil sauce and linguini pasta, finished with pesto breadcrumbs.

Ribeye, bearnaise, pomes frites, chive sauce.A juicy 10 oz. rib eye steak cooked to your desired doneness. Served with a luxe grainy mustard-shallot sauce and our crispy pomme frites.

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Luscious lemon pastry cream and toasted meringue in a tart shell, finished with lemon bark

Meringue filled with raspberry & passion fruit compote, topped with mascarpone chantilly cream

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache

French cookies filled with a variety of buttercream fillings.

French cookies filled with a variety of buttercream fillings.

Chocolate cake brushed with vanilla syrup, layered with dark chocolate ganache and mousse

Chocolate sponge layered with vanilla, coffee, and dark chocolate mousses, covered with dark chocolate ganache