DINNER MENU SPRING 2022

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Island Creek, MA oysters (price is per oyster) served with a ceviche style sauce 

House made pork terrine served with cornichon, Dijon mustard and ciccio

Marinated raw tuna over thinly sliced radish with a sweet chili aioli

Crispy pork belly burnt ends served with nashi sauce and cabbage slaw

"Moules Frites" Washington state mussels with sake and yuzu served with fries

Escargot “takoyaki” style in a garlic butter dumpling

Two pan seared scallops served with a lemon dashi broth

 La Belle Farm grade A foie gras with duck fat seared sweet potato purée, pickled apples, red onion, and Chinese five spice

Tempura battered, stuffed with goat cheese, straccitella and hen of the woods mushrooms 

Romaine heart wedges with traditional Caesar dressing and served  with Pecorino croutons.

Add anchovies-6

Frisée lettuce with croutons, lardons and a poached egg

Arugula with pickled and fresh watermelon, pickled red onions, feta in a sherry shallot dressing 

House made truffled honey burrata with thinly sliced  heirloom tomato and beet topped with arugula, red onion, avocado and pistachio salad

8oz prime filet and strip blend burger on a brioche bun with caramelized onions, tomato, arugula, goat cheese and served with fries

- Add foie gras $20

Dijon rosemary pork shoulder served over cassoulet with a fig au jus

LaBelle farm chicken leg Provençal with Castelvetrano olives, in a  lemon caper broth served with smashed lemon rosemary fingerling potatoes 

CAB filet with peppercorn Cognac sauce and served with fries and arugula salad

Harrissa  sous vide leg, stuffed crown rib roast, meatball, and a buttermilk fried loin served with garlic mashed potatoes topped with a pennings cider rabbit gravy 

LaBelle Farm duck leg confit and duck sausage served over an apple parsnip purée with roasted vegetables 

Double cut lamb rack served with chimichuri over pea purée 

 40oz prime bone in tomahawk ribeye served with God's butter and ponzu

Pan seared steel head trout topped with fresh mango, jalapeño salsa served with jasmine rice 

Pan seared halibut over sautéed spinach topped with a lemon vinaigrette, served with roasted potatoes  

Seasoned  brick oven fired flatbread drizzled with extra virgin olive oil

 Roasted Brussels sprouts with bacon and a pear port reduction

Charred asparagus with lemon and olive oil

Hand cut French fries 

Roasted Hasselback potatoes with truffle and garlic

Garlic sake braised bok choy 

Hand cut French fries with truffle, garlic and pecorino

Madura Farms mushrooms in a Junmai Daiginjo saké and Szechuan broth

Citrus crème brûlée 

Oven roasted habanero, hibiscus peaches topped with candied walnuts, ginger syrup, orange zest and fresh mint. Served with vanilla ice cream 

Caramelized basque cheese cake topped with blueberry lemon compote 

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.