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


SALADS AND SOUP

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

 

MAIN COURSES

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

All great things begin at the dinner table


*Eating raw or undercooked meat may increase your risk of food borne illness. 
         

An 18% gratuity will be added to all parties of six or more.

 

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

Menu