The Press - Winter 2019 Menu - Lunch

Sandwiches
Gravelax - House Cured Salmon. Red Onion. Caper-Dill Creme Cheese.
Bacon and Rosti - Crispy Bacon. Spiced Potato Rosti. Dijon Mayo.
Po' Boy - Zucchini or Oyster Fritters. Hot Sauce.
Halloumi - Grilled House Halloomi. Winter Greens. Shredded Onion. Chili Sauce
Roast Parsnip - Almond-Milk Mayonaisse, Winter Greens, Caramelized Onion

Soups and Salads
Carrot and Ginger Soup - Cup or Bowl
Soup of the Day - Cup or Bowl
Caesar Salad - House Dressing. Candied Bacon Bits.
House Salad - Baby Winter Greens, Dried Fruit, Maple-Walnut Vinaigrette

The Press - Winter 2019 Menu - Dinner

Appetizers
Carrot and Ginger Soup - Citrus Creme
Gravelax - House Cured Salmon. Zucchini Fritter. Caper-Dill Sauce
Oysters - 3 On the Half Shell, Market Price
Walnut Pate - House Breads, Fresh Fruit
Butternut Hasselbeck - Maple-Walnut Vinaigrette

Entrees
Roasted Bacon - Slab-Cut and herb-crusted. Jasmine Rice and roasted winter vegetables.
Sausage - House-Made, Medium-Hot Pork Sausage. Garlic mashed potato and roasted winter vegetables.
River Smelts - Bonecut, Lightly Fried. Spiced Potato Rosti and roasted winter vegetables.
Winter Vegetable Stew - Root Vegetables and Cabbage. Mini-Baguette. Caramelized Onion Spread. (Vegan)
Tagliatelle d'Iverno - Hand-made pasta, mushroom "bolognese", Garlic Toast (Vegetarian)

Desserts
Gingerbread - Served Hot. Eggnog Creme Anglaise
Brandied Apple Tart - Salted Caramel Ice Cream
Fruit, Cheese and Nut Board - For 2. For 4.

Full course $$
Full course with Sorbets (Varies by Day) $$