Dinner Menu

 

*We can only accommodate parties of up to 6 people maximum*

 

Appetizers

Bread

House made traditional sourdough bread, whipped butter

6

Add foie gras torchon 15

Soup

Butternut squash, fresh apple, toasted hazelnuts, pumpkin seeds

16

Salad

Local ALM farm-fresh greens, grilled spring onion and champagne vinaigrette, crème fraiche,

shaved baby vegetables, potato crisps, sunflower seeds

14

Albacore Tuna

Charcoal grilled tuna loin, gem lettuce, caper and roasted garlic aioli, lemon gremolata, shaved parmesan, olives, chorizo oil

18

Beef Tartare

Minced beef tenderloin, capers, anchovies, cornichon, brandy, cured hen’s yolk, grilled sourdough

18

Mushrooms on Toast

West Coast Mycology cultivated mushrooms, house-made whipped ricotta, capers, hazelnuts, sherry gastrique,

grilled sourdough toast

16

Add foie gras torchon 15

Local Clams

Clams, five spice bacon, fennel broth, grilled sourdough

18

Cioppino

Clams, squid, bay scallops, lingcod, tomato fennel broth

20

 

Entrees

Pacific Salmon

Pan-seared wild Pacific salmon, miso-maple vinaigrette, roasted parsnips and cipollini onions,

hazelnuts, black kale – chef’s choice: medium

38

Scallops

Pan-roasted Atlantic sea scallops, locally cultivated mushrooms, cauliflower, baby kale, lentils

chef’s choice: medium

46

Duck

Pan-seared duck breast, yuzu marmalade, spaetzle, leeks, house made bacon, golden beets, roasted brussels sprouts

chef’s choice: medium

42

Beef

Butter-basted 6oz Canadian beef tenderloin, black garlic jus, broccolini, sunchoke mash

chef’s choice: medium rare

60

Add foie gras torchon 15

 

Desserts

Brûlée

White chocolate custard, fresh strawberry, strawberry crunch, whipped cream

14

Vietnamese Coffee Tiramisu

Condensed milk, whipped mascarpone, coffee-marinated lady fingers, cinnamon croutons

16

 

Kelly Johnson and Jeff Almond