Please note date on menu. We print our menu daily and update the website weekly.
This menu is intended to be used as an example of our offerings and does not guarantee availability of any items.
. . .
January 10, 2012
CHEF'S TASTING MENU
Sea Scallop with Leeks, Hedgehog Mushrooms, Tarragon and Lobster Broth
Columbia River Sturgeon with Kohlrabi, Mustard Greens and Bacon Vinaigrette
Pan Seared Venison with Parsnip Puree, Rapini and Yellow Foot Mushrooms*
Assorted Cheeses with Local Cameo Apples and Spicy Toasted Pecans – add $10
Chocolate Hazelnut Torte with Caramel Ice Cream and Raspberries
45.
. . .
SMALL PLATES
Local Oysters with Lime, Ginger Vinaigrette 13.
Sweet Onion Tart with Hazelnut Butter and Jerusalem Artichoke Chips 10.
Organic Field Green Salad with Goat Cheese Crostini and Sherry Vinaigrette 7.
Veal Sweetbreads with Hearts of Palm, Rapini and Thyme Jus* 14.
Goat Cheese Flan with Frisée, Poached Bosc Pear, Toasted Pecans and Port Syrup 9.
Monterey Bay Sardines with Radicchio, Jerusalem Artichoke Pickles and Aged Balsamic 11.
Hedgehog Mushroom Risotto with Basil and Reggiano Parmesan Cheese 12.
Herb Ricotta Agnolotti with Spinach and Lamb Ragout 12.
Red Beet Salad with Arugula, Apples, Feta Cheese and Cider Vinaigrette 10.
Saleh’s Calamari with Parsley Salad and Aioli* 11.
Celery Root Soup with Tarragon and Truffle Oil 8.
Assorted Cheeses with Local Cameo Apples and Spicy Toasted Pecans 10.
BIG PLATES
Braised Lamb Shoulder with Semolina Gnocchi, Lacinato Kale and Yellow Foot Mushrooms 25.
Ahi Tuna with Fennel, Leeks, Lemon Zest and Cucumber, Tarragon Cream* 26.
Calf’s Liver with Fingerling Potatoes, Roasted Sweet Onions and Green Peppercorn Jus* 19.
Free Range Chicken Breast with Rutabaga Puree, Spinach and Black Trumpet Mushrooms 22.
Mangalitsa Pork Sirloin with Butternut Squash, Mustard Greens and Hedgehogs* 24.
Grilled Mahi Mahi with Roasted Cauliflower, Baby Bok Choy and Bacon, Dill Vinaigrette* 24.
Kobe Hanger Steak with Aligote Potato Puree, Brussels Sprouts and Balsamic Jus* 29.
Pan Seared Duck Breast with French Lentils, Savoy Cabbage and Satsuma Orange Sauce 25.
Grilled Swordfish with Jerusalem Artichoke “Risotto”, Rapini and Caper Brown Butter 25.
Sea Scallop with House-made Fettuccini, Cherry Tomatoes, Cippolinis and Saffron Broth* 26.
* Contains raw or undercooked items that may increase your risk of foodborne illness.
