Winter 2010
Salade Le Gourmand
Lettuces, Greens, and Edible Flowers
in Blackwood Canyon Chardonnay Vinaigrette
$9.00
Salade Composée
Seasonal Ingredients from Organic Farmers and Foragers
AQ
Leek, Green Apple, and Potato Soup
$10.00
Gnocchi « á la Parisienne » with Oregon Black Truffle
$14.00
Rabbit Liver and Rosemary Terrine
with Applewood-Smoked Sea Salt
$10.00
Blintzes filled with Sally Jackson's Sheep's Milk Cheese
with Chive Butter Sauce
$14.50
Steamed Cod and Watercress Salad
in Toasted Hazelnut Vinaigrette
$16.00
Paupiettes of Sole stuffed with Ruby Trout Mousse
with Baby Bok Choy, Walnuts, and Vin de Noix Sauce
$36.00
Black Cod Fillet wrapped in Cabbage Leaf
Baked with Sorrel and Spinach Beurre Blanc
$38.00
Ragoût of Pork, brown-braised Onions, Armagnac and Prunes
served with Orange Nutmeg Spätzle
$34.00
Lightly-Smoked Duck Breast glazed with Local Honey
served roasted in Port and Pear Sauce with Chestnut Blinis
$44.00
Pan-Seared Venison Chop
with Sauce Poivrade and Turnip Choucroute
$48.00
Chef's Special Tasting Menu
7 Courses $80.00
Desserts by Sara Naftaly
$10.00 - $15.00
Please refrain from Cell-Phone use in the Dining Room. Gratuity of 20% added to parties of Six or more.
Approvisionnement
Organically grown vegetables, herbs, fruits, greens, and flowers from:
The Pacific Crest School Farm, Willie's Greens, Whistling Train Farm,
Olsen Farm, Full Circle Farm, Grouse Mountain Farm,
Mair Farm, Tiny's Orchards
our own and other neighborhood gardens.
Organic Cream and Milk from Fresh Breeze Dairy, Sunshine Dairy, and the Pike Place Creamery
Wild Mushrooms from Jeremy Faber, Hugo Chang, and Sam Nang Pao
Poultry from Rickman Gulch Farm, Pork from Wooly Pigs
Lamb, Birds, and Eggs from Sea Breeze Farm
Fresh Scallops from Taylor Shellfish
Line-caught Salmon, Halibut, Sturgeon from University Seafood
Cheeses by Sally and Roger Jackson
Cabernet Pressings from Chinook Winery
Walnuts and more from Ben Dawson, Basil from Dennis Williams
Bread from Tall Grass Bakery
Arabian Mocha Sanani Coffee from Lighthouse Roasters
Chocolate from Claudio Corallo
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