May Dinner

 

Hors d’Oeuvre   8 / 14

farmer’s cheese, fig, marcona almond

 

Baby Iceberg Lettuce   9 / 14

radish, pecorino, mustard vinaigrette

 

Savory Apple Soup   9 / 14       

gruyere, caramelized onion, crouton

 

Roasted Garlic Flan   9 / 14

cauliflower, caper, green garlic

 

Albacore Tuna Terrine   10 / 16

baby artichoke, wild watercress, preserved lemon

 

Carnaroli Risotto   16 / 26

young carrot, stinging nettle, pine nut

 

House Made Potato Gnocchi   16 / 26

english pea, lemon thyme, morel mushroom

 

Seared Alaskan Sablefish   17 / 27

smoked cannellini bean, espelette, crème fraiche

 

Slow Cooked Sockeye Salmon 17 / 27

spring onion, chive blossom, new potato

 

Mini Duck* Burgers   16 / 27

fingerling chips, house made ketchup, hot mustard

 

Skagit River Ranch Pork Shoulder   16 / 26

choucroute, purple sweet potato, cabbage slaw

 

Grilled Dakota Beef Hangar Steak   21 / 29

anson mills polenta, red russian kale, dry cured olive

 

Northwest Artisanal Cheese
Try one for 5 / three for 15 / five for 20
accompaniments with each cheese

 

Also…

Red Russian Kale    8

garlic, chili flake, lemon

 

Anson Mills Hush Puppies   8

clover honey, fleur de sel

 

 

 

 

 

Five Course Tasting Menu   60               

Vegetarian Tasting Menu   55

we request that everyone at the table enjoy the five course menu

 

Eight Course Grand Tasting Menu   90  

Grand Vegetarian Tasting Menu   85

we request that everyone at the table enjoy the eight course menu

 

Chef/Owner Maria Hines

Executive Chef Jason Brzozowy 

Sous Chef David White

 

*Consuming raw or undercooked foods may increase your risk of food borne illness. Please note that there is no organic certification for “wild” foods.

Food items that are underlined may contain an ingredient that is not certified organic.

Monday, November 29th, 2010