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Menu

 Appetizers

HOUSE-SMOKED SALMON - 13
Columbia River Steehead, smoke-cured by the chef, accompanied by olive oil, chopped parsley, capers and house-made Kim Chee

 SOUS-VIDE PORK BELLY - 14
Pan seared finish, atop a bed of French lentils and topped with a smoked tomato-basil ragu

ZA'ATAR SEARED TOFU - 12
Tofu marinated in pomegranate Za'atar molasses, nestled on Middle Eastern rice and served alongside citrus-tahini sauce, pomegranate molasses & fresh parsley

Salads & Soup

ROASTED BEET & FENNEL SALAD - 10
Seasoned roasted beets, crisp shaved fennel bulb, blood orange marinated kale, Sunny Pine Farms Chevre with blood orange vinaigrette

ARUGULA & BACON SALAD - 10
Blanched leek strips, pan-seared tomatillos, fresh pomegranate, pecan-praline bacon resting on a bed of arugula and dressed with a cracked pepper and Chevre "Creme Fraiche"

SOUP DU JOUR - 8
Daily soups are masterfully created under the direction of Chef Justin – ask server for details
 

Entrees

SOUS-VIDE SHORT RIB - 34
Beef short rib cooked sous-vide in red wine and veal stock for 48 hours, accompanied by potato puree and seasonal vegetables. Cooking glaze ladled over meat to finish.

APPLEWOOD SMOKED PORK CHOP - 29
Accompanied with Duchesse sweet potatoes, chef's choice seasonal vegetables and a delightful house infused pear and star anise brandy sauce

ARGENTINIAN OJO DE BIFE - 44
Ribeye prepared in the style of Buenos Aires steakhouses, grilled to your liking, served with potato puree, South American carrot salad, seasonal vegetable and Chimichurri

SPANISH CHICKEN ROULADE - 33
Organic airline chicken breast stuffed with local Spanish Chorizo, Manchego cheese & Marcona almonds on a bed of saffron-sherry-mushroom rice with a creamy smoked paprika sauce

EGGPLANT NAPOLEON - 25
A tower of pan-seared tomato, eggplant, house-made Ricotta cheese served over mushroom Risotto, garlic-tomato-basil ragu, with seasonal vegetables

VENISON & STEELHEAD DUET - 36
A perfect pairing of venison medallion and steelhead filet, on a bed of Japanese black rice, alongside seasonal vegetable, veal demi-glace and Sauce Maltaise

FISH OF THE DAY - market
Chef's daily selection, with preparation and accompaniments carefully chosen to accentuate the natural flavors of the seafood

CHEF’S CHOICE DAILY SPECIAL - market
Always fresh and creative, ask your server for a description of today’s feature.

 

For Children 12 and Under Only


Choice of Grilled Cheese (6) or Chef's Macaroni & Cheese (9)

Proudly serving Thomson's Custom Meats, featuring hormone and antibiotic free items where possible

In consideration of other guests, please refrain from mobile device and electronic cigarette use in the dining room and lobby. Please step outside for these activities, away from others.

We will be happy to prepare proteins to any requested temperature
Eating raw or undercooked foods can increase the risk of food borne illness
18% gratuity will be requested for parties of 8 or more