All of our produce, meats, game, poultry & fish are organically grown or sustainably wild-harvested & sourced locally.
No threatened species are ever used.
Winter 2012
Salade Le Gourmand
Lettuces, Greens, and Edible Flowers
in Blackwood Canyon Chardonnay Vinaigrette
$10.00
Salade Composée
Seasonal Ingredients from Organic Farmers and Foragers
AQ
Celeriac & Oregon Black Truffle Soup
$10.00
Blintzes filled with French Sheep's Milk Cheese
served with Chive Butter Sauce
$15.00
«Salade Tiède» Local Scallops with Mâche, Endive
and Caramelized Leeks with Shallot Hazelnut Vinaigrette
$15.00
Veal Quenelles stuffed with Foie Gras
wrapped in House-made Jowl Bacon
$20.00
Lavender-smoked Filet of True Cod
Wrapped in Bok Choy. Served with Lemon-Thyme and Lavender Beurre Blanc
$42.00
Local Wild Steelhead
oven-roasted with Sorrel and Black Trumpet Mushroom Sauce
$44.00
Pork Tenderloin stuffed with Apple & Walnuts
with a Quince and Sage Sauce
$42.00
Grass-fed Redmond Lamb
prepared to the nightly whim of the Chef
$48.00
«Bœuf à la Ficelle» Organic Beef Tenderloin
simmered in Stock, with Marrow, housemade Mustard, and Cabernet-Pressings Sauce
$48.00
Chef's Special Tasting Menu
7 Courses $80.00
with paired wines add $50.00
Desserts by Sara Naftaly
$11.00 - $14.00
Please refrain from Cell-Phone use in the Dining Room. Gratuity of 20% added to parties of Six or more.
Approvisionnement
We are committed to using local, organic, sustainably harvested food.
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
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
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
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