Menus

Seasonal Oysters on the Half Shell
served with classic Mignonette and Blood orange ice
1/2 Dozen - 12.00 / Full Dozen - 22.00

Charcuterie Plate
Fromage de tete, brandied chicken liver mousse, salumi Finnochiona,
La Queceria prosciutto Americano, pate de campagne, Sonoma duck rillette,
Grain mustard, pickled vegetables, and grilled bread
22.00

Octopus a la Poelee
Warm potato-Beech mushroom salad
14.00

Puget Sound Mussels
Merguez sausage, parsley, green olive Bruschetta
14.00

Roasted Sweetbreads
morels, bacon, spring onion marmalade
15.00

Cascade Beef Tenderloin Tartare
traditional condiments, Foie gras toast
16.00

Brandade Croquettes
tonnato aioli, fried parsley, preserved lemon
12.00

Pan-seared Foie Gras
Hood strawberries, sweet and sour rhubarb, saba
19.00

Maine Lobster Risotto
tarragon, goat cheese butter
18.00

Salt Roasted Beets
caramelized pecans, shaved roquefort, purple spike mustard
9.00

Butter Lettuce Salad
chevre mousse, hazelnuts, fines herbes, Green Goddess dressing
9.00

Local Asparagus
Reggiano custard, truffle vinaigrette, fingerling potato chips
10.00

Soup du jour - 8.00

Bread Service
1/2 warm baguette, tapenade, olive oil - 4.00





Roasted Alaskan Halibut
English Pea-calamari ragout, crisp brandade, pea shoots
26.00

Olive Oil-Poached Swordfish
sauce Bretonne, fried capers, black olive oil
25.00

Seared Dayboat Scallops
asparagus, truffled potato, watercress coulis
30.00

Cascade New York Strip Steak
Fricassee of forrest mushrooms, asparagus-parsley salad, poached duck egg
27.00

Cattail Creek Lamb Loin
roasted spring onion-zucchini salad, oregano, olive jus
29.00

Roasted Northwest Chicken
early summer beans, crispy pork belly, crushed fingerling potatoes
19.00

Braised Oregon Rabbit Leg
black eyed peas, bacon, mustard jus
21.00

Hand-Cut Paparadelle
rabbit-morel ragout, marjoram, Parmigiano Reggiano
14.00 / 22.00

Gnocchi
fava beans, dungeness crab, lemon emulsion
13.00/ 18.00

Roasted Porcini Tortellini
Green garlic, English peas, Parmigiano Reggiano
13.00 / 21.00





Chef’s Tasting Menu
Requires participation of the entire table
5 courses for 70.



Jake Martin
Chef

Bryan Donaldson
Sous Chef

An additional 20% service charge will be added to all parties of 6 or more.

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Cheese Menu

From Steve's Cheese

Tomme de Montagne affinee a la biere
Savoie, France; cow’s milk

Neal’s Yard Ardrahan
County Cork, Ireland; washed rind cow’s milk

Samish Bay 7 year Gouda
Bow, Washington; raw organic cow’s milk

Blu Del Monviso
Piedmonte, Italy; raw cow’s milk blue

Valdeon
Leon, Spain; cow and goat’s milk blue

Estrella Creamery ‘Grisdale Goat’
Montesano, Washington; raw goat’s milk

La Torrazione del Frate
Emilia-Romagna, Italy; sheep’s milk


6.00/oz.
Sample of four
18.00

BAR  MENU

Available all night, six nights a week

beginning at 4pm Monday through Friday

and at 5:30 on Saturdays.

Happy Hour Monday through Friday from 4 to 6:30:
Items marked with a (*) are $3.00 off
with the purchase of a cocktail.

Hand Ground Hamburger *
house-baked brioche bun, aged Cheddar, thick-cut bacon,
roasted tomato jam, French fries  11.00

Charcuterie Platter
house-made fromage de tete, brandied chicken liver mousse,
salumi finnochiona, La Queceria prosciutto Americano,
pate de campagne. Sonoma duck rillette, whole grain mustard,
pickled vegetables, grilled bread  22.00

Seasonal Oysters on the Half Shell *
classic mignonette, blood orange ice
½ dozen - 12.00 / Full dozen - 22.00

Puget Sound Mussels *
Merguez sausage, garlic confit, smoked pimenton, grilled bread 14.00

Octopus a la Poelee *
warm potato-beech mushroom salad  14.00

Pappardelle
rabbit-morel ragout, marjoram, Parmigiano Reggiano  13.00 / 21.00

Brandade Croquettes *
tonnato aioli, preserved lemon, fried parsley 7.00 / 14.00

Cheese Plate *
12.00

Calamari Fritti *
lemon, Harissa aioli  11.00

Cascade Beef Tenderloin Tartare *
traditional condiments, foie gras toast  14.00

Butter Lettuce Salad *
chevre mousse, hazelnuts, Green Goddess dressing  8.00

French Fries with lemon-garlic aioli 3.00
Soup du Jour 8.00 *
Bread Service
½ warm baguette, tapenade, salted butter, olive oil 3.50
Marinated Olives
warm Marcona almonds 5.00

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