| OYSTERS ON THE HALF SHELL |
Market Price per 1/2 Dozen
OREGON & WASHINGTON
- Kumamoto
- Totten Inlet
- Penn Cove
B.C. CANADA & CALIFORNIA
- Malaspina
- Hog Island
- Malpeque
- Chef's Creek |
|
| FIRSTS |
| Crispy Veal Sweetbreads, grilled corn and bean ragout and confit heirloom tomatoes |
13 |
| Smoked Duck Salad, cherries, pine nuts on a bed of wilted spinach |
10 |
| Seared Sea Scallop, braised pork belly, crabapple gastrique |
14 |
| Steamed Blue Mussels, absinthe, fennel, chili flake and garlic confit |
12 |
| Nectarine and chestnut salad, arugula, with a peppered honey vinaigrette |
9 |
| Artisan breads, sweet cream butter |
2 |
| House Cut Truffle Fries with Spicy Remoulade |
4 |
| Marinated albacore tuna salad, olive tapenade, quail egg, and preserved meyer lemon |
9 |
| Salt Roasted Beets, Turnip puree, caraway and micro arugula |
11 |
| Porcini rubbed Squab, wild mushrooms and carrot puree |
9 |
| Cornmeal Fried Oysters, heirloom tomato, grilled corn, roasted garlic vinaigrette and basil oil |
14 |
|  |
| ENTREES |
| Pan Fried Skate Wing, Lobster Cream and Tarragon, Chevre Stuffed Squash Blossom |
26 |
| Braised pork cheeks, fingerling potatoes, artichokes, bleu cheese and cheeks jus |
21 |
Chef's Whim A Five Course Tasting Menu Featuring the Best Product Available Each Day
Wine Pairing 25
(Requires the participation of the entire table) |
55 |
| House Smoked Duck Risotto with Wild Arugula and Parmesan |
20 |
| Grilled Halibut, black lentils, pear tomatoes, green olives and fried capers |
25 |
Grilled Beef Burger with aged white cheddar, heirloom tomato on toasted Ciabatta
add Smoked Bacon 2) |
9 |
| Grilled Flat Iron Steak, turnip puree, bacon braised greens and cherry demi glace |
29 |
| Wild Mushroom Raviolis, heirloom tomato, parmesan and tarragon buerre blanc |
20 |
| DESSERTS |
| Lemon Curd with White Peach Molasses Sauce and Whipped Cream |
9 |
| Brown Sugar-Crabapple Crostada with Apple Brandy Creme Anglaise |
9 |
| Warm chocolate bread pudding with bourbon cherry-black truffle gelato |
9 |
| Seasonal gelato and sorbet - ask your server for today's selections |
3 per scoop |
| Artisan Cheese Plate, Colorouge, Timenoix, served with Fresh Fruit and Apricot Chestnut Chutney |
10 |
|