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Menu

 Appetizers

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

 VIETNAMESE 'RAVIOLI'
Asian-inspired 'ravioli', with fresh cucumber, radish, Kim Chee and local Bing cheries, wrapped in rice paper, ravioli-style with beet vinaigrette and finished with Tobiko sprinkle

PASTA OR RAVIOLI OF THE DAY
Handmade by the chef, using high-quality semolina and the best ingredients

DUCK CONFIT RILLETTES
Tender duck, braised in red wine, cinnamon and star anise, served with whole grain mustard, parsley, black pepper with butter crostini

 

Salads & Soup

SALAD OF FIELD GREENS
Baby greens tossed in a champagne vinaigrette, with cucumber, radish, tomato, red onion and Sunny Pine Farm goat cheese

ROMAINE HEART SALAD
Crunchy romaine, drizzled with blue cheese vinaigrette, topped with crispy bacond, hard boiled egg and Kalamata olives

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

Entrees

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

DOUBLE-FRENCHED PORK CHOP
Pan-seared to crispness, finished in the oven, served with curried couscous, summer vegetables and nestled in curry-coconut-liime sauce.

NEW YORK STEAK
Grilled to your liking, served with sizzling Roesti potatoes, summerr vegetable medley and set atop veal demi-glace.

PAN-SEARED CHICKEN BREAST
Accented by Emmer Risotto, summer vegetable medley, nestled in a house-made chicken/mushroom demi-glace.

BRAISED PORTABELLO
Portabella is marinated in soy & Mirin then smoked, finished with butter and served with rich Turkish eggplant puree, summer vegetables and red pepper vinaigrette.

VEAL SCALLOPINI
Tender veal steak, pan-seared, and accentuated by creamy butter-sage polenta, summer vegetables and pan suace of roasted garlic, white wine, parsley and olive oil.

FISH OF THE DAY
Pan seared, butter based and served with Spanish rice, summer vegetables and an outstanding Chimichurri sauce.

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

 

For Children 12 and Under Only


Choice of Grilled Cheese or Chef's Pasta of the Day

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