MENUS ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY
Menu Dinner
Dinner
small plates
HOG ISLAND OYSTERS ON THE HALF SHELL*
COCKTAIL SAUCE AND MIGNONETTE AQ
WHITE STURGEON CAVIAR
30 GRAM JAR STERLING CLASSIC, VODKA CREME FRAICHE, HANDCUT KENNEBEC POTATO CHIPS 75
seafood plateau*
chilled maine lobster, local dungeness crab, gulf prawns, ahi tuna crudo, marinated mussels, hog island oysters petit 75/grand 135
STEAK TARTARE*
GARLIC POPOVERS, FRENCH MUSTARD DRESSING, FARM EGG 13
HUDSON VALLEY FOIE GRAS TERRINE
APRICOT PRESERVES, CALABRIAN CHILI GASTRIQUE, VANILLA SALT, BRIOCHE 25
yukon gold potato gnocchi
berkshire pork sugo, crispy brussels, st. jorge aged cheddar, shaved perrigord truffle 16
Burrata and Persimmon “Carpaccio”
Ruby Grapefruit, Shaved Fennels, Pistachio, Champagne Vinaigrette 13
WOOD FIRED OYSTERS ROCKEFELLER
CRISPY PORK BELLY, SPINACH, GRUYERE, BREADCRUMBS 15
CHILLED GULF PRAWNS
MEYER LEMON, FRESH HORSERADISH, COCKTAIL SAUCE 17
BONE MARROW
MIXED HERB SALAD, CAPERS, POMEGRANATE, CARAMELIZED ONION BUTTER, SMOKED BATARD 16
ARTISAN CHEESE BOARD
OREGON HUCKLEBERRY COMPOTE, MARCONA ALMONDS, HONEYCOMB, MARINATED OLIVES, CROSTINI AQ
soups and salads
SPLIT PEA SOUP
SMOKED HAM HOCK, MIREPOIX, CRISPY SUNCHOKE CHIPS 11
CAULIFLOWER SOUP
HARISSA, SMOKED OLIVE OIL, LIME 10
CALIFORNIA ENDIVE SALAD
SATSUMA MANDARIN, TOASTED HAZELNUTS, POMEGRANATE, DIJON VINAIGRETTE 12
BUTTER LETTUCE
WATERMELON RADISH, CUCUMBER, TARRAGON, GREEN GODDESS DRESSING 11
WEDGE SALAD
BABY ICEBERG, APPLEWOOD SMOKED BACON, RED ONION, BUTTERMILK DRESSING, PT. REYES BLUE 14
entrees
wood fired rack of lamb
yukon gold potatoes and celeriac gratin, broccolini, pine nut crust, sauce au poivre 42
SEARED SCALLOPS
NEW ENGLAND STYLE ‘CHOWDER SAUCE’, LITTLENECK CLAMS, APPLEWOOD BACON, PERNOD 42
CHILLED WHOLE MAINE LOBSTER
DRAWN BUTTER, TARRAGON AIOLI, GRILLED MEYER LEMON AQ
mesquite grilled FILET MIGNON*
OREGON CHANTERELLES, ROASTED MARBLE POTATOES, ROGUE SMOKEY BLUE CHEESE, BORDELAISE 48
PAN ROASTED KING SALMON*
PORCINI AND HERB POLENTA, BUTTERNUT SQUASH CAPONATA, CURRANTS, CAPERS, POMEGRANATE MOLASSES, CRISPY KALE CHIPS 34
BUTTER BASTED LOCAL BLACK COD
CRISPY PORK BELLY, SMOKED ROMANESCO, SHIITAKE MUSHROOM, DASHI, MISO AIOLI 37
CRISPY FRIED HALF CHICKEN
FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 25
Sides
CRISPY YUKON GOLD POTATOES
HORSERADISH CREME FRAICHE, DILL 8
WOOD FIRED BRUSSELS SPROUTS
HARISSA, SHEEP’S MILK FETA 8
ROASTED DELICATA SQUASH
MELTED CAMEMBERT, POMEGRANATE SALSA VERDE, PEPITAS 8
*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
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