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Menu

We pride ourselves in creating a menu based on the freshest, local Pacific Northwest ingredients.
Menu changes approximately every 3-4 weeks, and is subject to change with the availability of ingredients.

THREE COURSE DINNER - $55/$65

YOUR CHOICE OF STARTER, ENTREE AND DESSERT FOR $55/$65 PER PERSON. RESERVATIONS NOT REQUIRED BUT ENCOURAGED.

STARTER

Soup d’jour
Chef’s Creation of the Day

Feeling Peachy Salad
Fresh peaches, strawberries, raspberries, dried blueberries, cucumber, pumpkin seeds, walnuts and feta over house mixed greens. Dressed with a lemon/poppy seed prosecco vinaigrette.

Appetizer (add on)

Scallop and Prawn Wenberg $18
Scallops and prawns sautéed with garlic and shallot in chicken stock, sherry and cream. Accompanied by puff pastry and garnished with paprika and fresh herbs

ENTREES

$55 Entrees
Accompanied by twice baked potato and roasted vegetables
-
New York Steak with our signature pan sauce
-Organic chicken breast with a sherry and mushroom veloute
-Bone in porkchop with port/demi gravy and balsamic marinated apples

Without twice baked potato and roasted vegetables
Onamac Pasta
-Cheese tortellini sautéed with scallops, prawns, sherry, white wine, butter and sauce pomodoro
Chicken or Salmon Piccata
-Chicken or Salmon Piccata served over pasta sautéed with squash, mushrooms and red peppers with a lemon caper sauce

$65 Entrees
Includes French whipped Yukon potatoes and roasted vegetables
-Roast of Wild boar with a pan gravy
-Italian chicken sausage stuffed quail with chicken veloute
-1/2 rack of lamb with port/demi pan sauce and red currant jelly

DESSERT

All desserts made fresh in house.

Crème Brulee
Vanilla crème brulee paired with berries romanoff.

Dessert Wine and Chocolates (21 and over)
Pasek Cellars dessert wine and chocolates.

Hudson’s Homemade Ice Cream
Seasonal selection

Lemon Meringue Pie
With fresh fruit