Dinner + Dinner To-Go

Assorted Housemade Breads 3 per person


Roasted Butternut Squash-Apple Bisque   16
Parmesan Foam | Gulf Shrimp | Sourdough Bomboloni Orange Supremes | Date Purée | Pumpkin Seeds

Coffee-Roasted Beet and Pear Salad   15
Goat Cheese Mousse | Basil | Rosemary-Spiced Pecans Frisée | Champagne-Lemon Vinaigrette

Caesar   13
Hearts of Romaine | Lemon-Anchovy Dressing
Shaved Pecorino Cheese | Sourdough Crisp

Washington State Oysters   19
Scallion Tempura | Fennel-Potato Salad | Plum Kosho
Whipped Horseradish | Trout Roe | Nuoc Cham Vinaigrette

Berkshire Pork Belly   17
Chorizo-Golden Corn Cake | Aerated Potato
Avocado-Oaxacan Cheese Salad | Mole Colorado


Pan Seared Scottish Salmon 35
Cauliflower-Crab Brandade | Mussels | Spinach Shitake Mushrooms | Pear-Fennel Salad | XO Butter Sauce

Black Angus Beef Tenderloin   48
Braised Beef Cheek | Charred Broccolini| Potato-Bacon Paillasson
Citrus Glazed Young Carrots | Caramelized Onion-Black Garlic Reduction

Snake River Farm Double Cut Pork Chop   48
Tamarind-Black Malt Glaze | Garnet Yam Confit | Pickled Honshemiji Mushrooms
Grilled Pears | Scallions | Blackberry-Ancho Chile Reduction

Maple Leaf Farms Duck Breast 37
Leg Confit | Toasted Farro | Brandied Prune Purée | Pickled Blackberries
Koji Butter Glazed Baby Turnips | Black Truffle Reduction

Crispy Skin Organic Chicken Breast   29
Duck Fat Crushed Fingerling Potatoes | Watercress Coulis
Spanish Chorizo | Blistered Heirloom Tomatoes | Black Kale | Sauce Albufera

Vegetarian Tasting Plate 28
Please speak with your server about Chef’s creation for tonight.

Sides 7 each

Truffled Orzo “Mac & Cheese”
Sautéed Spinach with Roasted Garlic
Duck Fat Crushed Fingerling Potatoes | Manchego Cheese Fondue