Cuisine - Menus - Chef's

STARTERS

PAPAS CON QUESO

dry-roasted new potatoes, provolone and bleu cheese, harrisa, crispy chorizo, fennel frond
paired with Cava Sparling Wine, Brut Zero Spain, NV

7

SEARED DIVER SCALLOP***

green apple gazpacho, coriander, roasted fennel, ver jus, crispy apple
paired with Ozeki Hana Awaka, sparkling

8

DUNGENESS CRAB AND ROCKET SALAD

ginger vinaigrette, strawberry, goat cheese, mint, szechwan peppercorn
paired with Reisling, Dr. Loosen, Mosel, Germany 2008

8

GREEN BEAN SALAD***

whipped dijon mustard, radish, red onion, soy cloud paired with Pinot Gris, A to Z, Newberg, Oregon 2008

5

HALIBUT MEATBALLS***

chilled english peas and lemon cream salad, tarragon, cherry tomato
paired with Chardonnay, Independent Producers, Sunset Road, WA 2008

7

MAINS

CRISPY DUCK BREAST***

confit of duck, house gnocchi, fennel pollen, tomato, crispy parmesan paired with Malbec,
Dona Paula, Mendoza, Argentina 2008

22

SEARED ALASKAN HALIBUT

chorizo paella, wilted watercress, saffron air, lime vesicle
paired with Chardonnay, Independent Producers, Sunset Road, WA 2008

26

WASHINGTON KING SALMON

puree of edamame, house kimchi, lemongrass/soy-braised bacon
paired with Ozeki Taruzaske, cedar-aged

26

10 OZ. SIRLOIN CULOTTE

brown butter potato puree, white beech mushrooms, candied cipollini onions
paired with Garnacha, Las Rocas, San Alejandra, Spain 2007

22

22 OZ. THUNDERING HOOVES NATURAL GRASS FED BONE-IN RIBEYE

olive oil-crushed new potato, chunky chimichurri
paired with Shiraz/Cabernet Inkberry, Central Ranges, Austraila 2008

65

This menu is offered to a maximum of 8 guests and is reserved for the entire table.

***Six courses $45 per person; $60 with 2-ounce pour wine selections

CHEF Nicholas A.Yanes -- CHEF de CUISINE Trevor Niekowal

Prices and items are subject to change without notice.