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Eat

Photo By Adam Milliron

— Fall & Winter —

Modern dishes that capture the flavors of the season
 

Appetizers

— Heirloom Beets
pickled butternut squash - roasted beets & carrots - manchego cheese - 9
Quday North - Steel Ox - Viognier - Applegate Valley Oregon - 2016 - 20

— Butternut Squash Risotto —
roasted pumpkin - apple & Italian speck ham salad - 12
Phelps Creek Vineyards - Pinot Gris - Columbia Gorge - Oregon - 2015 - 10

— Beef Tartare —
grape & olive tapenade - burrata & lemon spread - quail egg - 14
Georges Duboeuf - Gamay - Beaujolais Nouveau France - 2017 - 8

— Tuna Tartare —
 smoked shoyu - wasabi tobiko caviar - asian salad - miso mustard dressing - 15
Pistoleta - White Blend - Rouge Valley Oregon - 2016 - 10

— Sweetbreads
braised red cabbage - cheese ravioli - lingonberry butter - 15
maine Pral - Beaujolais Blanc - Chardonnay - France  - 2017 - 17 

— Foie Gras —
spiced cabernet poached pear - brioche french toast - pistachio butter - 15
Elk Cove - Ultima White - Gaston Oregon - 2014 - 19

— Butter Lettuce Salad —
bleu cheese - candied pecans - pear -pear & shallot vinaigrette - 9
Pecorino - Dragani Selva De' Canonici - Terre di Chieti IGT Italy - 2009 - 12

— Butter Lettuce Salad —
bleu cheese - candied pecans - pear -pear & shallot vinaigrette - 9
Pecorino - Dragani Selva De' Canonici - Terre di Chieti IGT Italy - 2009 - 12

— Oysters —
fresh oysters - grapefruit - rosé champagne granita - samba sauce - 16
Mionetto - Prosecco - Gran Rose - Vento - NV - 11

— Royal Siberian Caviar —
yuzu & Lemon - cremé fraîche - brioche - 80
Veuve Clicquot - Yellow Label - France - 25

Entreés

— Braised Short Rib —
potatoes - braised vegetables - root veg mash - 34
Tabarrini Il Padrone - Red Blend - Italy - 2014 - 14 

— Sea Bass —
miso & honey marinade - black rice - bok choy - citrus frisée salad - 34
Sineann - Gewurztraminer - Columbia Gorge - 2014 -  13

— Venison Chop Rossini —
foie gras - béchamel spinach - cognac & peppercorn sauce - 39
Daou - Cabernet Sauvignon - Pas Robles - 2016 - 24

— Butternut Squash Ravioli —
roasted spaghetti squash - brown butter & hazelnut sauce - 21
Quady North Steel Ox - Viognier - 2016 -  20

— Trout 
smoked trout & yam risotto - beurre blanc - 28
Chateau Haut Gléon - White Blend - France - 2016 - 19

— Burger —
1/2 pound of wagyu - red chile & bacon aioli - aged white cheddar - house fries - 16
Ravenswood  - Zinfandel  - Country Series - Lodi California - 11

— Lobster Fra Diavolo —
lobster - pappardelle pasta - all’amatriciana sauce - 40
Salvalai - Pinot Noir - Delle Venezie Italy 2016 - 12

— Filet 
parsnip & potato puree - brussels sprouts - roasted carrots - red wine & balsamic demi glacé - 38
Chateau Haut Gléon - Red Blend - France 2014 - 19

— Duck—
turnip & celeriac gratin- roasted baby turnips - roasted pearl onions - duck demi glacé - 29
Chateauneuf-Du-Pape - Red Blend -  2016 - 20


 

Five Course Chef's Signature Tasting Menu - 90
Wine Paring - 60
participation of the entire table is required


Executive Chef: Dave DeVoss
Sous Chef: Julis LaHorny

 Photo by Adam Millron

Photo by Adam Millron