Freestone Inn in Mazama, WA

Pan-Fried Goat Cheese

Panko coated and pan-fried, served with arugula, compressed pear, nicoise olive and arugula puree

Seared Sea Scallop

Tender sea scallop, pan seared and accompanied with braised kale & fennel, mushrooms and mustard vinaigrette

Pasta or Ravioli of The Day

Handmade by the chef, using high-quality semolina and the best ingredients

Duck Confit Rillette

Served with whole grain mustard, parsley, black pepper with butter crostini

Fennel & Arugula Salad

Shaved fennel, fresh arugula, served up simply with lemon, olive oil, parmesan and roasted beets bathed in beet vinaigrette

Warm Frisee Salad

House-made bacon dressing and chef's special pickled egg, sourdough crouton, crisp bacon and julienned carrots

Soup Du Jour

Daily soups are masterfully created under the direction of chef nick

Sous-Vide Lamb Chop

Accompanied by tourne potato confit, baby vegetables atop red wine jus

Crispy Pork Belly

Sous vide preparation and pan-seared to crispness, served with celery root puree, sauteed spinach and roasted parsnip

New York Steak

Served with sizzling roesti potatoes, winter vegetable medley, veal demi-glace and horseradish froth

Duck Breast

Brussels sprouts, butternut squash puree, caramelized onion accentuate this beautiful dish set upon duck demi-glace

Braised Portabella

Served with rich eggplant caponata and house-made mushroom jus

Pan Seared Chicken Breast

Accented by nutty barley, roasted kale and winter vegetable medley, nestled in house-made chicken/mushroom demi-glace

Fish of The Day

Pan fried, oven finished and served with forbidden rice pilaf, zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses.

Chef's Choice Daily Special

Grilled Cheese

Chef's Pasta of the Day