The Dressing Room: Bistro and Bar By Can Can Menu

Southwestern-style chowder made with organic potatoes and Market-fresh seasonal vegetables, served with toasted bread; Gluten Free crackers upon request

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

mixed greens, quinoa, fresh pears, dried cranberries, roasted fennel, butternut squash, and torn grain bread, topped with toasted pepitas and fresh mozzarella pearls and tossed in a cranberry vinaigrette

4 oz. hand-tied mozzarella stuffed with stracciatella and fried in rice panko, served with roasted beets, haricot vert, Roquefort cream, frisée, and arugula

rotating selection of artisan cured meats and salamis, served with rosemary crackers, fruit, pickled veggies and fig jam; Gluten Free crackers upon request

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli

roasted fresh seasonal veggies, green falafel, beet hummus, hemp seeds, olives, and toasted mini pita

traditional potato pasta in Beecher's cheese sauce, topped with gruyère and a parmesan crisp

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

BBQ pulled smoked pork, slaw, Dijonnaise, and pickles served on fluffy New Orleans-style beignets

marinated chicken meatballs in a Cajun cream sauce, served with spaghetti squash

8 oz. wagyu beef patty, caramelized onions, charred rosemary aioli, beet ketchup, mixed greens, and tomato on brioche, served with tots

red wine-braised short rib, seasonal mushrooms, and butternut squash, tossed in a white wine and butter base carnaroli rice, topped with Drunken Goat cheese; vegan beet risotto available upon request

roasted duck breast, quince demi, Spanish lentils, creamy parsnip purée, and watercress

seared king salmon in lemon herbed butter, served with Chinese broccoli, grilled polenta, and roasted red pepper cream sauce

grilled 8 oz. beef tenderloin, roasted brussels sprouts, and mashed potatoes, topped with a demi peppercorn sauce and bleu cheese

roasted pears, Mission figs, Roquefort cream, fresh mozzarella, candied walnuts, and caramelized onions, topped with crispy prosciutto

basil pesto, fresh mozzarella, grilled artichokes, and roasted bell peppers (nut-free)

fluffy New Orleans-style beignets, topped with powdered sugar, served with a sweet blood orange cream

a twist on two classics; fried fluffy dough with a buttery-crispy outer shell, dusted in cinnamon sugar, served with Nutella chocolate ganache

classic custard base, white chocolate, and caramelized sugar

Southwestern-style chowder made with organic potatoes and Market-fresh vegetables, served with toasted bread. Gluten-free crackers upon request

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

Chef's selection of pantry staples including Castelvetrano olives, Marcona almonds, prosciutto, salami, fresh mozzarella, roasted artichokes, pickled peppers, and seasonal fruit, served with crackers

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli

melted brie cheese topped with fig and rhubarb mostarda, served with toasted olive fougasse

warm soft pretzel bites served with Beecher's cheese sauce

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

American wagyu beef sliders on potato buns with caramelized onions, melted cheddar, and a smoky burger sauce, served with house-made pommes frites

buttermilk-fried oysters, pickles, slaw, and aioli, served on potato buns

marinated chicken meatballs in a Cajun cream sauce, served with spaghetti squash

house-made "French-style" lemon ricotta beignets dusted in powdered sugar, served with caramel sauce and mixed berry coulis

fluffy New Orleans-style beignets, topped with powdered sugar, served with a sweet blood orange cream

melted American and cheddar cheeses on brioche toast, served with a side of fries or a fruit cup

whole grain-breaded zoo animal-shaped chicken breast nuggets, served with a side of fries or a fruit cup

elbow pasta in a rich, creamy cheddar cheese sauce

Old Forester 100 Proof, Ramazzotti Amaro, cayenne demerara, black walnut bitters | warm, spirited, rich

Planteray 3 Stars Rum, blood orange purée, Brovo Douglas Fir Liqueur, lemon, Scrappy's NW Alpine Bitters, nutmeg | pulpy, piney, tangy

Vido Vodka, espresso, Borghetti, Brovo Boomerang, Brovo Chocolate Liqueur, demerara | decadent Black Forest cake

Feather & Folly Gin, Damiana, dill pickle brine | sweet and savory dill pickle martini

Lazzaroni Amaretto, orange juice, lime, falernum, absinthe, Peychaud's Bitters, Angostura Bitters | juicy, sweet, refreshing

Please ask server for our rotating cocktail

bubbles, crème de cassis

gin, Cocchi Americano, Brovo Orange Curaçao, lemon, absinthe rinse

mezcal, lime, blueberry purée, blue curaçao

house-made N/A absinthe, lemon, All the Bitters N/A Orange, simple | non-alcoholic Corpse Reviver No. 2

orange, grapefruit, pineapple, cranberry

Borghetti, Baileys, Brovo Orange Curaçao, Frangelico, Lazzaroni Amaretto, RumChata

green, herbal, black

rose-infused chai, oat milk, vanilla

prickly but pleasant nose with buttery, vegetal aromas; fruity, herbaceous palate, concludes sweet and a touch honeyed; 120 proof

the only absinthe made solely with fresh-cut baby wormwood leaves, providing a luminescent jade color; herbaceous underwood, floral, spicy hints of anise; 136 proof

strong aroma of anise, cumin, fennel and sage; palate notes of roasted peanuts, walnuts and pine; complex and lingering finish; 124 proof

lingering floral notes followed by a palate of star anise and vanilla, slightly spicy finish; 136 proof

stimulating, herbal licorice aroma and smooth, mild finish, with lingering anise complexity; 136 proof

complex and savory aromas, vintage herbaceous palate and a long, floral finish; 136 proof

complex and herbaceous with a rich and creamy mouth-feel; finish has aromas of fennel, coriander and wormwood; 136 proof

strong nose, floral and herbaceous elements, crisp finish; New Orleans, LA 100 proof

wormwood, fennel, and anise round out the major flavoring aspect while hyssop, lemon balm, and peppermint add herbaceous notes; Astoria, OR 140 proof

heady, herbaceous aroma with hints of citrus, anise and fennel; notes of meadowsweet, tarragon and hyssop on the palate; Alameda, CA 120 proof

layers of floral and spice on the nose with toasted hints of vanilla and caramel from American oak casks; Chicago, IL 136 proof

house-made classic with roasted red peppers and an olive oil base, served with toasted bread; Gluten Free Crackers upon request

mixed greens, goat cheese, heirloom cherry tomatoes, cucumbers, and red onions tossed in a lemon vinaigrette

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli

toasted bread topped with roasted garlic, roasted butternut squash, seasonal mushrooms, fresh mozzarella, sage, drizzled with white balsamic glaze

seasonal hummus with tomato, cucumber, green falafel, mini pita, and olives

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

marinated chicken meatballs in a Cajun cream sauce, served with spaghetti squash

buttermilk-fried oysters, pickles, slaw, and aioli, served on potato buns

4 oz. hand-tied mozzarella stuffed with stracciatella and fried in rice panko, served with roasted beets, haricot vert, Roquefort cream, frisée, and arugula

roasted pears, Mission figs, Roquefort cream, fresh mozzarella, candied walnuts, and caramelized onions, topped with crispy prosciutto

basil pesto, fresh mozzarella, grilled artichokes, and roasted bell peppers (nut-free)

house-made Creole-style gumbo with andouille sausage, prawns, tomato, pickled okra, mixed peppers, and cheesy grits, served with toasted bread

8 oz. wagyu beef patty, caramelized onions, charred rosemary aioli, beet ketchup, mixed greens, and tomato on brioche, served with tots (add Beecher's cheese, fresh avocado, bacon, organic fried egg) (sub veggie burger)

red wine-braised short rib, seasonal mushrooms, and butternut squash, tossed in a white wine and butter base carnaroli rice, topped with Drunken Goat cheese (vegan beet risotto available upon request)

roasted duck breast, quince demi, Spanish lentils, creamy parsnip purée, and watercress

seared king salmon in lemon herbed butter, served with Chinese broccoli, grilled polenta, and roasted red pepper cream sauce

grilled 8 oz. beef tenderloin, roasted Brussels sprouts, and mashed potatoes, topped with a demi peppercorn sauce and bleu cheese

house-made "French-style" lemon ricotta beignets dusted in powdered sugar, served with caramel sauce

raw vegan-style tiramisu made from cashews, cocoa, agave, coffee, and coconut

classic custard base, white chocolate, and caramelized sugar

Planteray 3 Stars Rum, blood orange purée, Brovo Douglas Fir Liqueur, lemon, Scrappy's NW Alpine Bitters, nutmeg | pulpy, piney, tangy

Please ask server for our rotating cocktail

rye, sweet vermouth, Campari

bubbles, crème de cassis

classic sweet egg-dipped brioche toast on mixed berry coulis, topped with fresh berries, powdered sugar, whipped cream, and butter, served with maple syrup

mashed Market-fresh avocado, red onion, cherry tomato and two organic eggs any style over toasted multigrain bread, topped with radish sprouts

organic scrambled eggs, guajillo chili salsa, marble potatoes, cheddar, roasted bell peppers, tomato, onions, and corn, topped with sour cream and fresh avocado

crispy fried chicken served with ricotta beignets and a side of maple syrup and spicy honey butter

two organic eggs served any style, roasted potatoes, choice of toast: brioche, multigrain or english muffin, and choice of protein: honey-glazed bacon, organic pork sausage or veggie sausage

pork chorizo, roasted potatoes, scrambled eggs, cheddar cheese, roasted corn, and poblano and onion mix wrapped in a warm flour tortilla, served with a side of sour cream and tomatillo-avocado salsa

grilled New York steak served with two eggs any style and breakfast potatoes, topped with a béarnaise sauce

Sliced prosciutto, sautéed spinach, and organic poached eggs on an english muffin, topped with lemon hollandaise. Come with one side: roasted potatoes, pommes frites, cup of soup, or side salad

Market-fresh smoked salmon, roasted red peppers, and organic poached eggs on an english muffin, topped with lemon hollandaise. Come with one side: roasted potatoes, pommes frites, cup of soup, or side salad

Cured and grilled pork belly, gruyère cheese, dijon mustard, thick-cut brioche, and béchamel sauce topped with an organic egg any style. Come with one side: roasted potatoes, pommes frites, cup of soup, or side salad

seasonal vegetables, topped with Beecher's cheese sauce

roasted sliced turkey, crushed garlic and tomato jam, gruyère, pesto, and arugula

8 oz. wagyu beef patty, caramelized onions, Beecher's cheese sauce, mixed greens, and rosemary aioli in a trifold crêpe shell

rockfish dipped and fried in a beer batter, topped with shredded cabbage, pico de gallo, and chipotle aioli

roasted herbed chicken breast, bacon, melted brie cheese, fig jam, and Dijonnaise, served on a brioche bun

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

mixed greens, goat cheese, heirloom cherry tomatoes, cucumbers, and red onions served with lemon vinaigrette

rose-infused chai, oat milk, vanilla

iced or hot

iced or hot

Borghetti, Baileys, Brovo Orange Curaçao, Frangelico, Lazzaroni Amaretto, RumChata

orange, grapefruit, pineapple, cranberry

Can't choose? Try all three!

our house-made classic, garnished with a Tajín rim, pickled asparagus, olive, and lime

pea flower and chamomile-infused gin, lemon, simple, soda

Bar Pilot Chai Tea Vodka, Giffard Orgeat (almond syrup), orange juice, lime, fresh ginger, Angostura Bitters, orange bitters, cinnamon

Southwestern-style chowder made with organic potatoes and Market-fresh seasonal vegetables, served with toasted bread; Gluten Free crackers upon request

lacinato kale, parmesan cheese, avocado, and mini croutons tossed in a house-made charred lemon caesar dressing

melted brie cheese and fig jam baked in a puff pastry, served with savory crackers

4 oz. hand-tied mozzarella stuffed with stracciatella and fried in rice panko, served with roasted beets, haricot vert, Roquefort cream, frisée, and arugula

house-cut Kennebec potatoes served with beet ketchup and charred rosemary lemon aioli; add parmesan cheese, herbs, and organic white truffle oil

seasonal hummus with tomato, cucumber, green falafel, mini pita, and olives

traditional potato pasta in Beecher's cheese sauce, topped with gruyère and a parmesan crisp

jumbo shrimp dredged in panko and coconut flakes and fried, served with spicy, sweet, and tangy coconut sauce

BBQ pulled pork, slaw, Dijonnaise, and pickles served on fluffy New Orleans-style beignets

marinated chicken meatballs in a Cajun cream sauce, served with spaghetti squash

8 oz. wagyu beef patty, caramelized onions, charred rosemary aioli, beet ketchup, mixed greens, and tomato on brioche, served with tots; add Beecher's cheese, fresh avocado, bacon, organic fried egg; sub veggie burger or sub grilled salmon

red wine-braised short rib, seasonal mushrooms, and butternut squash, tossed in a white wine and butter base carnaroli rice, topped with Drunken Goat cheese; vegan beet risotto available upon request

roasted duck breast, quince demi, Spanish lentils, creamy parsnip purée, and watercress

seared king salmon in lemon herbed butter, served with Chinese broccoli, grilled polenta, and roasted red pepper cream sauce

grilled 8 oz. beef tenderloin, roasted brussels sprouts, and mashed potatoes, topped with a demi peppercorn sauce and bleu cheese

fluffy New Orleans-style beignets, topped with powdered sugar, served with a sweet blood orange cream

a twist on two classics; fried fluffy dough with a buttery-crispy outer shell, dusted in cinnamon sugar, served with Nutella chocolate ganache

classic custard base, white chocolate, and caramelized sugar