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Ravioli Du Jour 11. Crab Cakes 14. Seared Sea Scallops 16. Pear & Foie Gras black truffles 18. Faitha's Famous Crab Carbonara pasta, cheese & pancetta 14.
Tomato Soup pesto crouton 9. Caprese Salad tomato, mozzarella, black pepper & olive oil 9. Organic Greens Salad pears, walnuts, gorgonzola & balsamic dressing 9. Grilled Romaine Salad pancetta, parmesan & candied almonds 9. with 2 grilled prawns 14.
Prawn Scampi white wine, garlic, capers, lemon & parsley 24. Lobster Ravioli hazelnuts & marsala cream sauce 29. Fresh Fish risotto cake, seasonal vegetable & caviar butter sauce AQ Painted Hills Medallions of Beef natural petite tender with pancetta, onions, gorgonzola & potatoes 26. Duck Trio confit of leg, breast & foie gras with wine syrup & truffle oil drizzle 26. Marinated Lamb Rack wild mushrooms, potatoes & natural reduction sauce 28. Draper Farms Chicken Marsala Pasta spinach, tomato & marsala sauce 22. Grilled Portabella Mushroom polenta, tomato, eggplant, gorgonzola & balsamic syrup 19. Chef’s Prix Fixe Menu changes nightly AQ Pastry Chef, Nancy Williams Sous Chef, Faitha Hearing Chef / Owner, John Newman, C.E.C. $3.00 split fee per course - extra plate no charge ~ 19% gratuity may be added on parties of 7 or more Prices and menu subject to change without notice |
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Open Daily 5:30 to 9:00 p.m. |
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988 Hemlock Street | P. O. Box 880 | Cannon Beach, Oregon 97110 |
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chefjohn@newmansat988.com | reservations@newmansat988.com phone (503) 436.1151 | fax (503) 436.0337 |
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