8/14/2019 Blue Hour Dinner Menu

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PARMESAN BISQUEbraised bacon, grilled potatoes and chili oil 9.00

TWENTY GREENS SALADbaby tomatoes, belgian endive and sherry mustard vinaigrette 9.00

BIBB, ENDIVE & FRISÉ SALADwith grilled bosc pears, roasted walnuts, buttermilk blue cheese and zinfandel vinaigrette 12.00

FRESH PACIFIC OYSTERSon the half shell with champagne mignonette

half dozen 16.00 one dozen 28.00 eighteen 40.00 two dozen 54.00

“TOAST & EGGS”

american sturgeon caviar, housemade brioche toast pointswith crème fraîche, hard cooked egg and chives 45.00

SELECTIONS FROM OUR CHEESE CARTgranny smith apple and toasted mixed nuts

three 16.00 five 28.00 each additional 5.00

SEARED SEA SCALLOPSwrapped with smoked bacon, celery root purée and caper dressing 19.00

“MÉNAGE À FOIE”

huckleberry gastrique, sour apple butter, candied pistachios, onion marmalade and brioche toast 25.00

GNOCCHIfresh oregon black truffles and fontina val d’aosta 18.00

SPAGHETTIdungeness crab, leeks, tomatoes, hot pepper and fines herbes 18.00

RISOTTOoregon white truffle and parmesan 17.00

prix d’occasion

chef’s three course menu

FIELD ARUGULA SALADwith shaved shallot, grana padano, grilled croutons

and lemon vinaigrette

BRAISED BEEF SHORT RIBS

buttered baby vegetables and cabernet jus

RIO STAR GRAPEFRUIT SORBETalmond biscotti

25.00

Eighteen percent gratuity will be automatically added to parties of six or more

Use of laptops and cell phones is strongly discouraged in dining room

8/14/2019 Blue Hour Dinner Menu

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PAN FRIED RISOTTO CAKESbutternut squash, green lentils, yellowfoot chanterelles, braised fennel

and baby greens with black truffle dressing 26.00

CRISP RUBY GROUPER

clams, mussels, linquica, fennel, saffron and parsley oil 32.00

GRILLED DRAPER CHICKEN

parmesan whipped potatoes, baby brussels sprouts, roasted onions and natural jus 28.00

PAN ROASTED COLUMBIA RIVER STURGEON

with french green lentils, baby japanese turnips, crispy red onion and cabernet sauce 30.00

GRILLED CASCADE NATURAL NEW YORK STEAK

braised cavolo nero, cipollini onions and potato gratin with leeks and thyme 39.00

chef de cuisine drew lockett’s recommended menu

LOCAL HEIRLOOM BEET SALADparmesan dressing, zinfandel reduction and field arugula

SWEET BRIAR FARMS PORK IN TWO STYLESporchetta and shoulder confit, yellowfoot chanterelles, haricots verts,

 yukon gold potatoes and rosemary jus

COMTE ST. ANTOINEfranche-comte, france - raw cow’s milk

CHOCOLATE AND AMARENA CHERRY TORTEcrème fraîche ice cream

50.00 per person

white wine by t

he gl

assPINOT GRIGIO, Benvolio, ‘07, IT 6.50VERDEJO, Con Class, ‘07, SP 9.00RIESLING, J. Christopher, ‘07, OR 12.00GARGANEGA, Soave, Villa Erbice, ‘05, IT 12.00VIOGNIER, The Crusher, ‘07, CA 9.00CHARDONNAY, Saintsbury, ‘05, Carneros, CA 14.00

red wine by the glassGRENACHE & SYRAH, J Vidal, Cotes du Ventoux, ‘05, FR 6.50PINOTNOIR, Patricia Green Cellars, Reserve, ‘07, OR 16.00CABERNET SAUVIGNON, Murphy Goode, Alexander Valley, ‘05, CA 11.50BARBERA & DOLCETTO, Montaribalidi, “Nicolini”, ‘07, IT 9.00SHIRAZ, Hill of Content, ‘05, AU 11.00GARNACHA, Flor del Montgo, ‘06, SP 9.00

sparkling wine by the gl

assMOSCATO, Saracco, ‘07, IT 10.00PROSECCO, Villa Sandi, NV, IT 9.50CHAMPAGNE, Nicolas Feuillatte, NV, CA 20.00SPARKLING, Schramsberg, Mirabelle, NV , CA 14.00