WINTER 2023
Our four course dinner menu changes monthly and features locally-produced and organic cheeses, charcuterie, vegetables, grains, fish, and meats, all prepared with a signature focus on flavor and quality.
Choose one dish per course
$120 per person
Premium wine pairing +$90
Corkage fee: $50/bottle (maximum 2 bottles)
Please no bottles on the current wine list
FIRST
Penn Cove mussels
guanciale, piquille peppers, roasted garlic, marjoram
Raw Shigoku oysters
Champagne mignonette, fresh horseradish
Castelfranco radicchio
fennel, pickled celery salad, ricotta salata, lemon anchovy dressing
Wagyu steak tartare
shoyu cured egg yolk, fresh wasabi, sesame seaweed chips
Bread service included:
smoked farro bread, rye lavosh, grilled ciabatta, salted butter, agrodolce vinegar, extra virgin olive oil
SECOND
Potato buckwheat blini
crème fraîche, chives, smoked ikura caviar
Add white sturgeon caviar* — $40 supplement
Mushroom brodo
wild rice dumpling, black trumpet mushroom, dill gremolata
Blue Bird Grains farrotto
wild nettles, mascarpone, black truffle, crispy onions
THIRD
Sweet potato gnocchi
braised collard greens, roasted pecans, goat cheese
Quinalt River steelhead
pommes de terre Robuchon, kohlrabi, lemon herb cream
Iberico pork pressa
grilled cabbage, apple, chorizo, chickpeas, Basque cider
Venison loin and shortrib croquette
red wine salsify, brown butter parsnip, elderberry venison jus
DESSERT
Sekel pear frangipane tart
brown butter ice cream, buckwheat almond crumble
Passionfruit citrus sorbet
coconut tapioca, mango, macadamia brittle
Chocolate coffee panna cotta
banana, caramelized rice crispies
Three great cheeses
seasonal garniture