SPECIALTIES
		Executive Chef Jeff Doyen Hometown: Portland, OR Tenure: 1year Specialty: Anything Old World I can make new. Education: Graduated in 93 from Western Culinary Institue with high honors Biography: Started cooking in high school in L.A. then ended up in the midwest & slowly cooked my way back to the West Coast. I feel my food should be 60-70% food and 30-40% chef. Keeping the food honest and not overdone in any capacity. Favorite Dish to Cook: Shellfish & Wild Game Favorite Dish to Eat: Shellfish & Wild Game www.stakeoutrestaurant.com
				Chateaubriand (for two) Garnished with a bouquet of vegetables, and Bearnaise sauce -57		Duck Cumberland Half of a duck roasted with apples and prunes, served with an orange currant sauce -21
				Cioppino Italian fish stew of shrimp, scallops, mussels, clams, and calamari ina white wine tomato broth -20		Spinach Salad Fresh spinach tossed with whole-grain mustard bacon dressing and topped with roasted peppers, bleu cheese, and toasted walnuts -8
				Chevre Cheese Cake With pistachio nuts and Caramel sauce		Tiramisu Parfait Ladyfingers with cocoa and espresso topped with honey vanilla mascarpone