July 13th, 2018

Choose 1 from each course - $50

2nd 3rd
1st

Duck Egg Tagliatelle Stone-ground Polenta

King Salmon Tartar summer squash, tomato, summer vegetables, micro
fennel cracker, baby frisee, basil herbs
lemon
or or
or
Northwest Albacore Crudo Alaskan King Salmon
Heirloom Lettuces summer lettuce, snap pea, cherries, fennel, barley
tomato, cucumber, white olive
balsamic or
or
or Wagyu Sirloin (+$15)
Chilled Vichyssoise morels, potatoes, chimichurri
King Oyster Mushrooms new potatoes, leeks, chives
summer greens, olive oil, or
garlic or
Alaskan Weathervane
or Fresh Ricotta Gnocchi Scallops
chard, tarragon, parmigiano celery, summer squash,
Wagyu Carpaccio tomato
pea sprouts, shallot, chives
or

Tails & Trotters Pork Loin

apple, cabbage, hazelnuts

Seven Course Tasting Menu - $70

Allow the kitchen to send you a progression of the Chef’s favorite dishes.
Pescatarian and Vegetarian Tastings are also available.

Chef Jeffrey Kessenich