Seasonal Soups...

SUNCHOKE CRÈME
butter poached mushrooms, crispy ginger

DUNGENESS CRAB AND TOMATO BISQUE
heirloom tomato concassé, whipped horseradish cream

Fields, Orchards and Beyond…

LOCAL HAND PICKED ORGANIC GREENS
baby leaf lettuce, bing cherries, pistachios, herbed brioche croutons
apple cider vinaigrette

HERB ROASTED BEET “DUET”
truffle cauliflower mousse, maple glazed willamette valley filberts
miniature greens, oak aged fleur de sel

CELEBRATION OF THE SEASON
heirloom tomatoes, poached morel mushrooms,
haricots verts, fava beans, foraged greens, lavender honey vinaigrette

MER ET MONTAGNE
diver scallop, seared artisan foie gras, yukon gold blini
apricot jam, pear brandy syrup

OLD WORLD RABBIT TERRINE
vanilla and chardonnay poached black plum
tarragon crème, toasted pecans

RIS DE VEAU
seared veal sweet breads, pain couronne, glazed mirepoix
sherry vinegar caramel, crispy sage bouquet

Regional Specialties...

PORCINI FILLED PIG TROTTER
pork rillette, poached granny smith apple, caramelized pearl onions
cider reduction

SNOQUALMIE RIVER “HOT ROCKS”*
specialty seafood, seasonal garnishes and inspired marinades

DUNGENESS CRAB AND GOAT CHEESE BEIGNETS
river valley fresh chevre, shaved asparagus salad
truffle hollandaise

NORTHWEST ARTISANS
estrella family cheeses, salumi culatello
local bing cherries, frisée, washington syrah reduction

GLAZED KOBE BEEF CARPACCIO*
foraged pepper cress, marinated quail eggs
soy and yuzu vinaigrette

Farmhouse Cheeses...

“GRAND CHARIOT OF CHEESES”
from artisan cheese-makers for you to enjoy
an ancestral tradition

Specialty Seafood...

SEARED DIVER SCALLOPS
creamed organic leeks, heirloom tomato confit
cinnamon cap mushrooms, baby clam sauce

BASTED ALASKAN HALIBUT
truffle potato mousseline, english peas, smoked bacon vinaigrette
young pea shoots, wild mountain greens, alaskan sea salt

HAWAIIAN BIG EYE TUNA*
edamame puree, sweet and sour mushroom relish, fava beans
crispy cilantro, ginger-pear glaze

WILD KING SALMON
summer succotash, pickled spring onions garlic chips heirloom tomato coulis, avocado mousse

Farms and Pastures...

OVEN ROASTED ORGANIC CHICKEN
savory infused rillette, romanesco bread custard
fiddlehead lady ferns, morel cream

GRILLED BUFFALO “FILET MIGNON”*
estrella cheddar whipped polenta, local asparagus medley
crispy beets, truffle honey reduction

TASTING OF ARTISAN DUCK*
seared breast, confit of leg, and foie gras “truffles”
bloomsdale spinach, fingerling potato puree, fig and cabernet reduction

ALL NATURAL VEAL “PORTERHOUSE”*
coriander persillade, roasted fennel and heirloom potato hash
smoked bacon, yakima cherry agrodolce, horseradish tuiles

RABBIT LOIN “FORESTIERE”
wild mushrooms, forest nettles, spring pea agnolotti
summer truffle, baby artichokes, natural jus

BLACK PEPPER AND FLEUR DE SEL ROASTED “CHATEAUBRIAND”*
with yukon gold pommes anna and merlot or béarnaise sauce
prepared tableside for two
per person

 

SPRING MUSHROOMS
shallots and herbs

RISOTTO PRIMAVERA
manchego cheese

BLOOMSDALE SPINACH
garlic and mascarpone

Garden Cuisine...

RAVIOLO APERTO
nicoise olive pasta, wild mushrooms, bloomsdale spinach
fresh goat cheese, heirloom tomato beurre monté

RISOTTO PRIMAVERA
arborio rice, english peas, fava beans, crookneck squash
cherry tomatoes, roasted pepper foam, spanish manchego

GRAND TASTING MENU
“experience the best of the season”
our cuisine in six courses

FARMERS' MARKET MENU
our cuisine from the garden

Kindly refrain from using cellular phones in the Dining Room.
Parties of six or greater are presented with one check which includes a 20% gratuity.
*Information on consuming raw or undercooked foods is available upon request

Menu is subject to change without notice.