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| purée of spinach soup with a gruyère cheese toast
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8.00
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| little gem lettuce with radishes, walnuts and blue cheese vinaigrette
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8.75
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| marinated artichokes with pancetta, fromage blanc, lemon aioli and breadcrumbs
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10.50
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| raw pacific halibut à la nage with orach, mustard flowers and tarragon
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12.50
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| seared day boat scallops with avocado, cucumbers and chilled tomato broth
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13.00
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| chicken liver mousse with a tatsoi salad
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9.50
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| wild nettle stuffed pasta with parmesan, lemon and olive oil
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13.00
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| Entrees |
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| |
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| braised cod with fingerling potatoes, olives, shaved fennel and a mustard sauce
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24.00
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| columbia river king salmon with carrots, peas, pea tendrils and herb purée
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26.00
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| roasted chicken with corn, collard greens, bacon and spring onions
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20.00
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| pork sausage, glazed ribs and braised belly with white beans and pickled onions
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22.00
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| pan roasted bavette steak with melted leeks, broccoli rabe, porcini mushrooms and horseradish sauce
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25.00
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| parmesan bread pudding with fava beans, shiitake mushrooms and purslane
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19.00
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