Assorted Housemade Breads 3 per person

Appetizers

Chilled English Pea Soup   15
Cucumber Crème Fraîche | Gulf Shrimp Salad | Compressed Melon
Savory Carrot-Almond Financier | Chamomile Oil

Coffee-Roasted Beet Salad   15
Pickled Strawberries | Goat Cheese Mousse
Basil | Anchovy-Walnut Crumbs | Citrus-Pepper 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

Entrees

Pan Seared Scottish Salmon   35
Prawn-Sushi Rice Pave | Sesame Bok Choy
Meyer Lemon Confit | Jalapeno-Lemongrass Dashi

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 Peaches | Scallions | Blackberry-Ancho Chile Reduction

Maple Leaf Farms Duck Breast   37
Duck Leg Confit | Black Truffle Pain Perdue | Za’atar Sunflower Seed Purée
Savory Seed Praline | Oyster Mushrooms | Wild Blueberry-Duck 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