BREAKFAST MENU
Something To Wake Up To
Challah French Toast. Seasonal fruit, maple syrup 9
Cinnamon Apple Oatmeal Pancakes. Two cakes, maple butter, apples. 8
Sausage Gravy & House-made Buttermilk Biscuits.
Served with seasonal fruit 8
Add two eggs any style 9
Steak & Two Eggs. Choice Kobe Skirt, Yukon potato hash, sausage gravy & toast* 15
Two Eggs any Style. Yukon potato hash, toast 7
Add bacon or sausage links 10
Omelets. Three eggs, Yukon potato hash and toast
| - | Baby spinach, fresh herbs, chèvre 9 |
| - | Smoked duck, Arugula, and Valley Girl Cheese 11 |
| - | Roasted seasonal mushrooms & Cougar Gold Cheddar 10 |
| - | House smoked salmon, tomato, red onion, capers, Manchego, white wine tomato sauce 11 |
Egg Scrambles. Three eggs, Yukon potato hash and toast
| - | Meat lovers. Smoked pork, bacon, tomatillos & cheddar 10 |
| - | Vegetable. Sautéed seasonal mushrooms, leeks, grated Parmesan 9 |
Eggs Benedict.Two poached eggs, hollandaise, seasonal fruit
| - | House-made Biscuit, Hempler’s Canadian bacon 12 |
| - | House-made Biscuit, spinach, fennel, shallots, sautéed in white wine 10 |
| - | House-made Biscuit, smoked wild salmon, poached eggs, hollandaise 12 |
| Sides | Bread Choices | |
| Bacon | 3 | Egg Bread |
| Sausage | 3 | Wheat |
| One Egg | 1 | Sour Dough |
| Two Eggs | 2 | Biscuits |
LUNCH
Soup of the Day. 6
Soup and Salad. Soup of the day with House Salad or PK Caesar. 10
PK Caesar. Romaine hearts, Parmesan, house cracker, roasted garlic-anchovy dressing 7
House Salad. Sherry shallot vinaigrette and cherry tomatoes 5
Warm Baby Spinach. Cranberries, Toasted Duchilly hazelnuts, chèvre, bacon-apple vinaigrette 8
Roasted Mushroom Risotto. Roasted seasonal mushrooms, roasted garlic, Marsala. Served with salad 14
Smoked Duck Sandwich. House smoked duck, Valley Doe cheese, House Bread, parsnip chips 13
Fish and Chips. Ling Cod filet with hand cut fries and house made tartar sauce 10
Kobe Skirt Steak. Choice, 6oz, roasted garlic aioli, House fries. * 15
Bar Menu
Click here for Bar Menu & Happy Hour Eats
DINNER MENU
Plates to Share
Preservation Cheese Platter. Chef’s choice for the evening, spicy nuts, seasonal fruit, house cracker 12
Preservation Charcuterie Plate. Chef’s choice of cured meats, olives, nuts, house crackers 12
Duck Leg Confit. Duck leg and thigh, roasted organic potatoes, braised spinach, huckleberry compote 12
Calamari. Buttermilk-tempura battered calamari, artichoke hearts, preserved lemons, with garlic aioli 9
Smoked Pork Bruschetta. House smoked pork loin, Jazz apples, celery root, fennel, bruschetta 9
Scallop Mousseline. Creamy scallop custard, pomegranate reduction, crostini 11
Onion Gnocchi. Caramelized onion & dill house made gnocchi, organic baby greens 8
Steamed Littleneck Clams. Coconut milk, vermouth, parsley, crushed red pepper, grilled house bread 10
Flat breads and spreads. Roasted garlic and house made tapenade 8
Roasted Beet & Arugula Salad. Manchego, spicy Coppa, roasted organic beets, apple cider vinaigrette, arugula 9
House Salad. Mixed greens, whipped chèvre on house made cracker, & cherry tomatoes, caramelized pear vinaigrette 5
PK Caesar. Romaine hearts, Parmesan, house cracker, roasted garlic-anchovy dressing 7
Warm Baby Spinach. Cranberries, Toasted Duchilly hazelnuts, chèvre, bacon-apple vinaigrette 8
Soup of the Night. 6
Ling Cod Tronchonette. Pan seared Bruce Gore Cod, sautéed parsnips & leeks, sourdough crouton, in a citrus broth 21
Seared Duck Breast. fingerling potatoes, roasted carrot puree, braised organic spinach, & huckleberry demi glace * 26
Chicken Paillard. Chicken breast stuffed with smoked cheddar & leeks, arugula, bacon, Gorgonzola béchamel 16
Roasted Pork Loin. Carlton Farms all-natural pork, Jazz apple, leek, onion marmalade and hazelnut risotto * 25
Grilled Rib Eye. 10 oz. Painted Hills beef, yam mash, creamed Oregonzola spinach, roasted Roma tomato * 29
Butternut Squash & Chèvre Ravioli. Handmade pasta, Parmesan sage beurre blanc, tomato oil 18
Vegetarian Risotto Cakes. Butternut squash Risotto, mushroom sauté, braised spinach, Parmesan sage beurre blanc 16
Chef Robert Heitmuller
*Eating raw or undercooked meat may increase your risk of food borne illness.
As our menus are seasonal and change frequently, the menus below are samples.
All of our pastas and desserts are home-made. Local, organic produce, sustainably-raised meats and wild fish are used whenever possible. For a list of our local producers, click here.
Seasonal Sample Menus
Celebrate our Local Harvest
