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
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
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
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
A) Tuna tartare
B) Beet and cucumber carpaccio
Fennel and shrimp slaw
Chicken liver, port and mushroom mousse
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.
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
Appetizers & salad
walnut, pear and blue cheese, shallot dressing.
Chicken liver mousse
pickled veggies, toasted baguette.
Cider, grape and sage sauce
Stuffed Chicken supreme
With chanterelle sauce
Butter, white wine, fennel pan sauce
Grilled Hanger Steak
With a truffle butter and shallot jam
Seared Skate wing
Brown butter, lemon & caper
Pear Belle Hélène
Poached pear covered in dark chocolate sauce
Classic Italian espresso layered cake
Glazed apple tart “a la mode”
Dark chocolate Lava cake
With spiced rum sauce
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