Appetizers

Fresh Shucked Oysters

White Balsamic, Ginger and Petite Cilantro Mignonette | 5 each

Cured Chinook Salmon

Baby Lettuce, Sous Vide Endive, Spring Garlic and Tarragon Aioli,                                              

Roasted Tomato and Black Garlic Vinaigrette, Quail Egg | 14

Potato and Chive Gnocchi

Miners Lettuce, Grilled Wild Ramp Shoots, Wild Garlic Velouté | 12

Local Cheese Plate

Chef’s Assortment, Crostini, Accoutrement | 18

Soup & Salad

Soup du Jour | 9

Petite Salad

Local Baby Greens, Tomato, Onion

Choice of Dressing: Ranch, Balsamic, or Cabernet and Rosemary Vinaigrette | 8

Quinoa and Pea Shoot Salad

Blood Orange, Tarragon, Feta, Smoked Almond | 11

Entrées

Pan Roasted Alaskan Halibut

White Beans, Slab Bacon, Fennel, Tomatoes, Basil Fumet | 40

Pork Osso Bucco

Roasted Apple, Brussels Sprouts, Soft Polenta | 32

Lard Basted Prime Ribeye

Roasted Salsify and Parsnip, Smoked Blue Cheese, Cabernet and Thyme Jus | 50                                                                                                                                                                                                                        

Garganelli

Roma Tomato and Basil, Shaved Truffle, Manchego | 26        

Duck Confit Risotto

Black Truffle, Spring Onion, Charred Radicchio, Amalthia Chèvre, Toasted Pine Nuts | 30

Chipotle Rubbed Half Rack of Lamb

Smoked Yam, Roasted Pearl Onion, Tiny Carrot | 46

Hoisin Glazed Pheasant Breast

Baby Bok Choi, Honshimeji Mushrooms, Shiso, Radish, Dashi | 38