From Our Kitchen
Soups
CHILLED WHITE PEACH SOUP
foie gras croutons, edible flowers
PUREE OF SWEET SUMMER CORN
crispy leeks, zucchini, thyme
WHITE BEAN SOUP
Za’ atar spiced eggplant
TRADITIONAL SPANISH GAZPACHO
cucumbers, basil oil
LOCAL STONEFRUIT SOUP
Lemon zest, Rainier cherries
CHILLED AVOCADO PURÉE
crispy shallots
SOPA DE TOMATILLO
chayote squash, annatto seeds
Appetizers/Salads
HAMACHI CRUDE
blood oranges, green apple, ginger oil
SCALLOP CEVICHE
citrus, red onions, cilantro togarashi
WATERMELON SQUARES
Feta cheese, aged balsamic syrup, lovage
BACON-WRAPPED MEDJOOL DATES
Humboldt Fog goat cheese, port syrup, parsley
CRISPY PIG’S TROTTER
baby arugala, shaved fennel, Dijon mustard
ARTICHOKE & GOAT CHEESE TERRINE
harissa sauce, turmeric, chive oil
SHELLFISH COCKTAIL
Lobster, shrimp, lemongrass, hearts of palm
FOIE GRAS TORCHONE
rhubarb confit, brioche, black pepper
GRILLED SCALLOP SKEWERS
Kaffir lime, sugar, Serrano chilies
Entrées
HERB CRUSTED RACK OF LAMB
white beans, spinach, spiced carrot emulsion
WILD SALMON ROULLADE
shallot & Yukon gold potato cakes, green olives, pine nuts, brown butter
CRISPY HALIBUT
English Peas, quinoa, mint, tomato-lemon coulis
RED SNAPPER
Littleneck clam and saffron broth, garlic, broccolini
SPICE- RUBBED STEAK
Israeli cous cous, snow pea & sweet pepper sauté, chive butter
PORK TENDERLOIN
edamame & corn succotash, mojo sauce
YELLOWFIN TUNA STEAK
grilled flatbread and scallions, slow cooked tomatoes, raita sauce
SWORDFISH AND ARTICHOKES
Jerusalem artichoke purée, red wine sauce, herb salad
Desserts
CHOCOLATE POTS DE CRÈME
toasted hazelnuts
STRAWBERRY SEMI-FREDDO
strawberry salsa, basil syrup
APRICOT SORBET
Rosemary-almond biscotti, raspberries
FALLEN VAHLRHONA GUANAJA CAKE
peanut brittle, chocolate sauce
CHERRY LATTICE TART
crème fraiche ice cream, pomegranate molasses
FROZEN LEMON MOUSSE
candied pine nuts, lemon balm syrup
RHUBARB TRIFLE
Mascarpone Cheese, ginger, pistachios
CHOCOLATE MOUSSE TERRINE
raspberry-vanilla sauce
Fall & Winter Menu
First Courses/Party Food Options
FIG & GOAT CHEESE TART
Mache salad
**HOUSE-CURED SALMON GRAVLAX
dill & chickpea flour pancakes
ENDIVE LEAVES
cranberry-apple compote
PEAR & BRIE "BEGGAR'S PURSES"
**DUCK TERRINE
pistachios, cornichons, whole grain mustard
Soups
CREAMY CHESTNUT SOUP
fried shallots
BLACK BEAN SOUP
cumin, cilantro, scallions, jicama
JERUSALEM ARTICHOKE SOUP
lemon oil, crispy chips
PURPLE TOP TURNIP VELOUTÉ
"duck croutons", chives
CAULIFLOWER PURÉE
bruleed florets, honey, thyme
BUTTERNUT SQUASH VELOUTÉ
pepitas, shiitake mushrooms
TUSCAN WHITE BEAN SOUP
Italian herbs
Salads
CREMINI MUSHROOM "PANZANELLA" SALAD
grilled country bread, goat cheese, herbs
"LAITUE"
Bibb lettuce, almonds, cucumbers, endives
LOBSTER SALAD
tarragon, chives, preserved lemon, aïoli
LEMON, ARUGALA, CHICKPEA SALAD
feta cheese
BEET SALAD
frissee, olive oil croutons, black olives
Entrées
CORIANDER PORK LOIN
mustard spaetzle, Brussels sprouts, garlic
SEA SCALLOPS
on risotto, lobster cream, melted leeks
CRISPY DUCK CONFIT
turnip & cantal cheese gratin
SAGE & SHALLOT-STUFFED TURKEY BREAST
sweet potato purée
GREAT NORTHERN BEAN & LAMB SHOULDER CASSOULET
sausage
WILD SALMON
mascarpone polenta, artichoke, tomato, fennel
RABBIT POT PIE
watercress & radish salad
Desserts
WHITE CHOCOLATE & CROISSANT BREAD PUDDING
caramel sauce
ROASTED PINEAPPLE RING
star anise syrup, strawberry salsa
HAZELNUT DACQUOISE
bittersweet chocolate mousse
FLOURLESS CHOCOLATE CAKE
raspberry sauce, vanilla ice cream
PORT WINE-POACHED FALL FRUIT
Ginger-mascarpone mousse
TRIFLE OF TANGERINE
spongecake, ruby grapefruit, yuzu syrup
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