Menu

Tasting Menu

Our Tasting Menu changes frequently.

Seared Sea Scallops with Savoy Cabbage, Satsuma Oranges and Tarragon

Risotto with Butternut Squash, Reggiano Parmesan Cheese, and Shaved Black Truffles

Grilled Lamb Loin with Roasted Chestnuts, Brussels Sprouts and Thyme Jus

Assorted Cheeses with Apples and Candied Walnuts (add $9)

Honey Crème Brûlé with Ginger Molasses Cookie

48.

First

Local Oysters with Lime and Ginger Vinaigrette* 13.
Duck Liver Terrine with Pickled Cauliflower, Frisée and Stone Ground Mustard 10.
Saleh’s Calamari with Parsley Salad and Aioli* 11.
Chioggia Beet Salad with Bosc Pear, Frisée, Roasted Walnuts and Champagne Vinaigrette 10.
Leek Risotto with Spinach, Thyme and Reggiano Parmesan Cheese 12.
Dungeness Crab Salad with Apples, Red Radish and Chive Oil* 16.
Organic Field Green Salad with Goat Cheese Crostini and Sherry Vinaigrette 7.
Veal Sweetbreads with Brussels Sprouts, Ginger Carrot Puree and Bacon* 13.
Sweet Onion Tart with Jerusalem Artichoke Chips and Hazelnut Butter 10.
Cinderella Pumpkin Soup with Cumin Croutons and Pumpkin Seed Oil 9.

Second

Mahi Mahi with Gingery Spaghetti Squash, Baby Carrots and Grapefruit Vinaigrette 23.
Grilled Venison Strip Loin with Spaetzle, Rapini, and Chanterelle Mushrooms Jus* 33.
Seared Sea Scallops with Roasted Cauliflower, Mustard Greens and Pomegranate Vinaigrette* 25.
Calf’s Liver with Fingerling Potatoes, Roasted Sweet Onions and Huckleberry Jus* 19.
Roasted Guinea Hen Breast with French Lentils, Roasted Butternut Squash and Tarragon Jus 27.
Walleye Pike with Rutabaga “Risotto”, Green Beans and Yellow Foot Mushrooms 24.
Pan Roasted Duck Breast with Chioggia Beets, Savoy Cabbage and Pear Jus* 23.
Pork Tenderloin with Roasted Pears, Ruby Chard, Semolina Gnocchi and Fennel Seed Jus* 21.
Kobe Hanger Steak with Parsnip Puree, Brussels Sprouts and Horseradish Jus* 29.
Grilled Ahi Tuna with Braised Fennel, Cherry Tomatoes, Spinach and Aged Balsamic Vinegar* 24.
Alaskan Black Cod with Mediterranean Mussels and Leek Broth, Celery Root and Thyme 25.

* Contains raw or undercooked items that may increase your risk of foodborne illness.

Desserts and Cheese

Assorted Cheeses with Apples and Candied Pecans 9.

Rhubarb Cobbler with Crème Fraiche Ice Cream
Buttermilk and Meyer Lemon Panna Cotta with Lemon Tuile
Chocolate Brownie with Peppermint Ice Cream and Chocolate Sauce
Coconut and Mango Napoleon with Ginger Syrup
Goat's Milk Cheesecake with Chestnuts and Honey
Three Sorbets: Valrhona Chocolate, Lemon Rosemary and Mango with Bay Shortbread Cookies

All Desserts 7.

Menu selection and prices are subject to change without notice. We regret any inconvenience.