1st Course
$75.00Celeriac Soup
2nd Course
$75.00NW Dungeness Crab
Meyer lemon gel and sorrel
3rd Course
$75.00Petrale Sole
Winter cabbage, chard, garlic crumble and onion soubise
4th Course
$75.00Maine Lobster
Butter poached, carnaroli rice and leeks
Hudson Valley Foie Gras
Quince puree, dried fruit and huckleberry gastrique
5th Course
$75.00Roasted Octopus
Flageolet beans, chive aioli and shellfish-prosciutto broth
6th Course
$75.00Grand Marnier Souffle
Creme anglaise
Chefs Tasting Menu
$105.00Celeriac Soup
NW Dungeness Crab
Meyer lemon gel and sorrel
Maine Lobster
Butter poached with carnaroli rice and leeks
Smoked Coho Salmon
Compressed apple, creme fraiche, sorrel and chive oil
Petrale Sole
Winter cabbage, chard, garlic crumble and onion soubise
Moulard Duck Breast
Oregon white truffles, carola potato rice and jus de viande
Hudson Valley Foie Gras
Quince puree, dried fruit and huckleberry gastrique
Smoke Potato and Sake Cured Steelhead Roe
Squash puree, wild mushrooms and creme fraiche
Snake River Wagyu Culotte and Painted Hills Short Ribs
Potato gratin, chanterelle mushrooms, assorted radishes and red wine-short rib sauce
Grand Marnier Souffle
Creme anglaise
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