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Dinner

APPETIZERS

 

TOMATO SOUP

tomato tartare, basil oil


7.

CAESAR SALAD

baby artisanal romaine, white anchovies, shaved grana padano


12.

add jumbo prawn


5. each

add Dungeness crab


6. per 2 oz

add carved chicken breast


7.

PEMBERTON BEET SALAD

pickled beets, goat cheese mousse, pumpkin seeds,
arugula, beet vinaigrette


16.

'SMOKED' BEEF TARTARE

crème fraîche, cured egg yolk, porcini powder, pickled shallot


19.

DUNGENESS CRAB SALAD

pickled daikon, avocado purée, cucumber vinaigrette, dill


20.

FOIE GRAS GANACHE

Madeira gastrique, seasonal stone fruit, house-made brioche


23.

MAIN COURSE

 

ORGANIC SQUASH RISOTTO

sage roasted squash, parmesan crisp, pumpkin seed oil


16.

add seared scallop


5. each

add Dungeness crab


6. per 2 oz

ARTIC CHAR

warm potato salad, kohlrabi, apple purée, citrus beurre blanc


24.

BRAISED LAMB SHOULDER

pomme purée, maitake mushroom, creamed kale, châteaubriand jus


28.

LING COD

escabèche, piperrada, crispy sunchoke, clams, chorizo crumble


30.

FRASER VALLEY DUCK DUO

crispy dry-aged breast & confit leg en crépinette, braised endive, red cabbage purée, farro, duck jus


32.

BEEF TENDERLOIN

pomme purée, maitake mushroom, creamed kale, châteaubriand jus


39.

PIZZA

 

Neapolitan style, hand-stretched dough

PRIMAVERA

red pepper, artichoke, Sicilian olives


18.

TARTUFO E FUNGHI

truffled béchamel, foraged mushrooms, roast garlic


22.

CAPRICCIOSA

spicy capocollo, red onion, pepperoncini


23.