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Three for
Bosc pear , blue cheese, lemon vinaigrette
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With toast and roasted nuts
With toasted pumpkin seeds
On the half-shell, champagne mignonette
Served with Jax original ketchup
With herbed breadcrumb crust
With fresh tarragon cream dip
With andouille sausage and lager
Sea scallops on risotto with apple cider reduction
Goat cheese & extra virgin olive oil
Warm bacon and mushroom balsamic vinaigrette
With remoulade dipping sauce
Guacamole, chile sauce
Hickory smoked bacon, blue cheese butter and fries
Coleslaw and french fries
Tillamook cheddar, homemade roll, lettuce, tomato, pickle and French fries
Roasted mushrooms, veggies and cheddar with stone ground mustard on homemade roll
With roasted red bell peppers, grilled onions and stone ground mustard
With a whisky crème anglaise
Pudding parfait & a snickerdoodle cookie
With fresh strawberries
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Pt. reyes original blue laura chenel chevre double cream brie with nuts & tidbits
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