We will be open for service February 13 and 15 and offering a special celebratory menu.
Reserve February 13
Reserve February 15
Menu
Chef’s Tasting 90
amuse, soup, salad, entrée, and dessert
Small Plates
Ravioli al uovo 18
ricotta, truffled egg yolk, herbs, brown butter
Sweet potato & Dungeness Crab Beignets 24
kale slaw
Three Pea Bisque 12 (PNW spot prawns + 8)
lemon oil, mint, sugar snap, snow, English peas, pea shoots
Spinach Salad 16
citrus, pickled onion, cucumber, pinenuts, herbed yogurt vinaigrette, fromage blanc
Large Plates
Sea Scallops 42
carrot gnocchi, asparagus, saffron and shellfish velouté
Waygu Beef 52
braised Snake River Farms boneless short ribs, crispy polenta, sauce bordelaise
King Trumpet Mushrooms 32
roasted king trumpet mushrooms, truffle risotto, asparagus
Dungeness Crab & Shrimp Risotto 48
arborio rice, sofrito, peas, fines herbes