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foie gras torchon
cured duck liver pate` with apricot cherry chutney |
shrimp satay
crab stuffed shrimp skewers with tangerine aioli and cucumber salad
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veal oscar
peppered bone-in veal chop, asparagus, crab meat, b蠲naise and potato gratin |
pacific hamachi
macadamia crusted yellowtail tuna, lobster risotto and smoked pineapple mignonette
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spicy chicken samosas
with cilantro yogurt dip
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seared foie gras
with cherry chutney
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grapefruit avocado salad
with scallops, braised pork belly |
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beef wellington
with fingerling potatoes, foie gras stuffed morels
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pan roasted turbot
black olive brown butter, scallion sauce, black trumpet mushrooms
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Hoods Canal Oysters
hoods canal oysters raw on the shell, blood orange gelee and celery mignonette
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Foie Gras Duo
foie gras duo; yin and yang, his and hers, torchon with marmalade, seared lobe with apricot smoke
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Mushroom and Goat Cheese stuffed Sweet Peppers
mushroom and goat cheese stuffed sweet peppers with cr笥 fraiche and velvety lipstick pepper coulis. Pared Wine: Wilm Gewurztraminer, Alsace 7.50
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Roasted Beet and Goat Cheese Gateau
roasted beet and goat cheese gateau, sherry shallot vinaigrette, honey drizzles, walnuts
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Grilled Radicchio and Avocado Salad
grilled radicchio and avocado salad, ruby red grapefruit, vanilla bean passionfruit vinaigrette. Pared Wine: Nobilo Fall Harvest Sauvignon Blanc, New Zealand 7.00
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Paprika Perfumed Passionfish
paprika perfumed passionfish, braised endive hearts, caviar chive cream sauce. Pared Wines: Mondavi Chardonnay, Napa Valley 12.00 or Clos du Bois Pinot
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Beef Tenderloin
beef tenderloin with foie gras stuffed morels, potato galette. Pared Wines: Avignonesi Vino Nobile Sangiovese, Tuscany 12.50 or Frog’s Leap Cabernet
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Strawberrry Lemoncake Napoleon
strawberrry lemoncake napoleon with red hot heart rose petal brulee
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Chocolate Pudding Martini
chocolate pudding martini, white chocolate hazelnut mocha, chocolate velvet ice cream, hot fudge. Pared Wine: 20 year graham’s Port 11.00
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$65 per person |
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ahi tuna tartare with quail egg and sesame oil |
pan seared foie gras with roasted pear, brioche, and quince preserves
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crab stuffed prawns with cucumber noodles and guajillo, blood orange hollandaise |
Pared Wine: Wilm Gewurztraminer, Alsace 7.50
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butternut squash soup with chestnut cream and fried sage |
roasted beet and endive salad with pears, blue cheese and port
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tasting of three artisan cheeses with fig preserves |
Pared Wine: Nobilo Fall Harvest Sauvignon Blanc, Marlborough, New Zealand 7.00
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lobster and pistachio crusted atlantic turbot, artichoke and lemon risotto, smoked tomato mignonette |
Pared Wine: Sonoma-Cutrer Chardonnay, Russian River 10.00
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pepper crusted veal chop oscar, dungeoness crab, asparagus and bernaise |
Pared Wine: Rosenblum Vintners Cuvee Zinfandel, California 7.50 or Avignonesi Vino Nobile, Tuscany 12.50
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parma ham wrapped chicken breast “saltimbocca”, roasted fingerling potatoes, parsley brown butter olive sauce |
Pared Wine: Clos du Bois Pinot Noir, Sonoma 12.00
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ginger spicecake napoleon with apples, pears, persimmon brulee and cider creme anglaise |
Pared Wine: Piper Sonoma Blanc de Noir, Sonoma, N.V. 10.00
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chocolate pudding martini, with white chocolate hazelnut coffee cream,chocolate velvet ice cream, and hot fudge |
Pared Wine: 20 year graham’s Port 11.00 |
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