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