Dinner Menu
*We can only accommodate parties of up to 6 people maximum*
~we allow 2 hours between seatings from the start time of your reservation~
Appetizers
Bread
House made traditional sourdough bread, whipped butter
6
Add foie gras torchon 15
House-Smoked Salmon
House cured and smoked salmon, marionberry puree, crème fraiche, pickled shallots, roe, brioche toast
18
Salad
Baby frisee, quince vinaigrette, caramelized shallots, Manchego cheese, crouton
16
Albacore Tuna
Seared blue rare Albacore tuna loin, miso maple vinaigrette, roasted brussels sprouts, pickled pearl onions, sesame pecan praline
18
Beef Tartare
Minced beef tenderloin, truffle aioli, pickled shallots, capers, cured duck yolk, grilled sourdough
18
Mushrooms on Toast
West Coast Mycology grilled mushrooms, brandy cream sauce, whipped brie, port reduction, crispy shallots, toasted sourdough
18
Add foie gras torchon 15
Local Clams
Clams, five spice bacon, fennel broth, grilled sourdough
18
West Coast Seafood Stew
Clams, squid, bay scallops, lingcod, leek, potato and fennel velouté, garlic croutons
20
Entrees
Pacific Salmon
Pan-seared wild Pacific salmon, sweet potato puree, asparagus, hazelnuts, pumpkin seeds, barley, wild rice
chef’s choice: medium
42
Scallops
Pan-roasted Atlantic sea-scallops, roasted and pickled delicata squash, Japanese sweet potato,
bacon jam, kuri squash puree
chef’s choice: medium
46
Duck
Pan-roasted duck breast, celeriac, brown butter apple sauce, Parisian gnocchi, fresh apple
chef’s choice: medium
42
Beef
Butter-basted 6oz Canadian beef tenderloin, poivre sauce, potato fondante, maple glazed parsnips, rutabaga puree, fingerling chips
chef’s choice: medium rare
60
Add foie gras torchon 15
Desserts
Apple Vol-Au-Vent
Dulce de leche, puff pastry, brown butter ice cream,
spiced apple, cornflake crunch
18
Mousse
Chocolate mousse, malt crumb, toasted marshmallow
16
Kelly Johnson and Jeff Almond
*Not every ingredient listed. Please advise your server of any dietary restrictions or food allergies