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
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
LaBelle farm chicken leg and breast Provençal with Castelvetrano olives, in a lemon caper broth served with smashed lemon rosemary fingerling potatoes
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
Two double cut lamb rib rack served over a mint pea purée with roasted potatoes and carrots
CAB filet with peppercorn Cognac sauce and served with fries and arugula salad
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.
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