Menu

Early Spring 2019


Appetizer and Salad:


Asparagus velouté: An unctuous and rich soup topped with crème fraiche and croutons. $ 8.95

Roasted Salad: A blend of roasted veggies, arugula, asparagus heads and radishes in a bacon/shallot dressing. $12.95

Green Fava dip: Smooth and refreshing dip with lemon, garlic and Maghreb spices served with homemade pita chips. $12.95

Crispy braised Pork belly on pineapple/red cabbage slaw, spicy yuzu sauce. $8.95

Homemade olive focaccia with extra virgin olive oil and balsamic vinegar for 2 $2.50

Mains:

The fresh local catch: inquire with your waiter about our guaranteed fresh Washington haul. $ market.

The prime steak, chef’s pick of the week prime grade Washington raised 12oz cut. $ market.

Penn cove mussels and Fries, shallot, garlic and fines herbes finished with crème fraiche. $16.95

Tagliatelle Primavera, fresh house made pasta with seasonal vegetables and herbs and tossed in extra virgin olive oil. $18.95

Confit pork chop, cooked low and slow in sage butter, served with braised red cabbage and apple. $18.95

Desserts:

Tutti berries panna cotta

Praline brownie with mocha sauce and ice cream

Macadamia white chocolate ice cream sandwich


  

Late winter 2018/19 – Fine dining.

Mise en bouche and soups:

Potted shrimp and smoked trout terrine, pickled vegetables, crostini. $12.95

Zucchini flan, roasted red peppers coulis, toasted almonds, crostini. $8.95

Sunchoke and celeriac velouté, bacon bits and toasted hazelnut. $8.95

Appetizers and salads:

Celeriac and granny smith remoulade, duck confit. $13.95

Braised leek and blackberry salad and crispy sweet breads. $13.95

Mains:

Beef cheek bourguignon, braised with red wine and aromatics. $21.95

Duck breast flambee with kirsch marinated cherries. $22.95

Rockfish souffle, seared scallop and saffron tomato coulis. (allow 30min) $28.95

Fresh tagliatelle pasta with foraged wild mushroom sauce. $21.95

With chicken $25.95

Pork tenderloin, pan-seared and oven finished, apple sage sauce. $18.95

Inquire with your server about our farm fresh sides and desserts of the day.


  

Fine Dinning menu summer 2017

Amuse-bouches

A) Tuna tartare

B) Beet and cucumber carpaccio

Appetizers

Fennel and shrimp slaw

Or

Chicken liver, port and mushroom mousse

Entrees

Red cedar infused scallops, seaweed, pickled radishes, snap peas, wasabi sesame vinaigrette

Fresh tagliatelle al salmone affumicato, smoked salmon tagliatelle, saffron tarragon sauce

Fennel prawn, caramelized fennel liquor sauce

Flamed broiled top sirloin steaks, dry aged and marinated

Herb roasted game hen, white truffle sauce

Marble farm pork chop, grilled and oven finished, brandy cherry sauce.

Dessert

Chef Tim’s seasonal bread pudding

Truffle three-ways, coconut, peanut, and cocoa.

Pecan praline pudding, caramelized pecan, caramel sauce

  

Fall Fine Dining

Soups & potages

Lobster bisque

Potato truffle

Butternut velouté

Appetizers & salad

Endive salad

walnut, pear and blue cheese, shallot dressing.

Chicken liver mousse

pickled veggies, toasted baguette.

Main courses

Pork medallions

Cider, grape and sage sauce

Stuffed Chicken supreme

With chanterelle sauce

Fennel Prawns

Butter, white wine, fennel pan sauce

Grilled Hanger Steak

With a truffle butter and shallot jam

Seared Skate wing

Brown butter, lemon & caper

Dessert

Pear Belle Hélène 

Poached pear covered in dark chocolate sauce

Tiramisu

Classic Italian espresso layered cake

Glazed apple tart “a la mode”

Dark chocolate Lava cake

With spiced rum sauce

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