December Lunch

SMALL PLATES
house marinated olives (v) 4.
roasted garlic cashews (v)(a)  4.
fried brussles sprouts, bacon dijon  5.
roasted beets, mint chimichurri (v) 6.
popcorn, tōgarashi, honey, butter (v) 6.
pumpkin pierogi, crème fraîche,     pumpkin seed mole (v) 10.
Clyde & Olympic Provisions charcuterie, pickles, mustard, bread 11.
simple green salad (v) 7.
kale caesar salad, grana, anchovy butter, crostini 11.
add chicken or trout to a salad for $6
parsnip bisque, fried leeks, olive oil (v) 5./8.

LARGE PLATES
grilled cheese with aged cheddar, mushroom bisque (v) 11.
Clyde hamburger* 12.
add cheddar, blue, bacon or fried egg for $2.
served with green salad or fries
chicken pot pie, carrots, potatoes, puff pastry 12.
goat carnitas tacos, rice and beans, jicama slaw 13.
rainbow trout, smoked salmon hash, sauce gribiche 13.
Bavarian bratwurst, sauerkraut latkes, mushroom gravy 13.
flat iron, pickled padrons, little gems, chorizo vinaigrette* 15.

bread, butter, sea salt (v)   2.
french fries, pepper aioli (v)   5

RED
’13 Zum Martin Sepp Zweigelt (AT)    9.
’12 Bodegas Luzdivina “Viñademoya” (Mencía) Bierzo (ES)     10.
’12 Clos de la Roilette (Gamay) Fleurie, Beaujolais (FR)    12.
’09 Pacina, Castelnuovo Berardenga Toscana (IT) (Chianti Colli Senesi)(Sangiovese)    13.
’13 Division Wine Making Company “Un” Pinot Noir Willamette Valley(OR)    14.

WHITE   
’13 Domaine Creyssels Picpoul de Pinet, Languedoc (FR)    10.
’13 Tenuta La Parrina Vermentino (IT)      11.
’13 Clos des Rocs “En Près Forêt” Mâcon-Loché (Chardonnay) (FR)    12.
’13 Peter Lauer “Barrel X” Saar Riesling (DE)    12.

SPARKLING
NV Domaine de Saint-Just Crémant de Loire (Chenin Blanc/Chardonnay) (FR)    12.
NV Domaine Labet Crémant du Jura Rosé (Pinot Noir) (FR)     12.

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(a)contains nuts (v)vegetarian *we use fresh, unpasteurized ingredients.
One check per party, max of three credit cards please – ATM in Ace lobby
18% gratuity may be added for parties of 6 or more