Raw Bar

Although we strive for up to date excellance all menus are subject to change.  

Fresh Oysters on the ½ Shell
local selection of Hood Canal oysters with lemon, shallot mignonette, & fresh horseradish cocktail sauce

Ceviche Cozumel
marinated Washington State scallops, Patagonia shrimp in a lime-cilantro salsa over spiced cabbage
Jumbo Shrimp Cocktail fresh horseradish cocktail sauce

Plateau de Fruits de Mer
local selection of Hood Canal oysters, chilled jumbo shrimp, scallop ceviche, chilled crab claws, crawfish, middleneck clams smoked mussels, ahi tuna poke & caviar blinis

Steamers


Penn Cove Mussels
steamed with Finn River Pear Cider, lots of garlic & thyme

Soup

Dungeness Crab Bisque
lemongrass crème fraîche & crisp salt pork

Classic French Onion Gratinée
bubbling gruyere & brioche crouton

Starters  

Sizzling Garlic Escargot aGiorgio
“a legendary dish from Conegliano, Italy” brandy marinated snails baked with a sizzling tarragon-garlic butter & parsnip puree

Dungeness Crab “Tots”
golden fried on a bed of micro greens with roast pepper sauce & creole remoulade

Dad’s Toasted Ravioli
A St. Louis Tradition filled with burrata cheese & served with a sun-dried tomato marinara (4) (V)

Prime Steak Tartare
prime beef tenderloin chopped raw with capers, onions, parsley, Worcestershire, stone ground mustard & diced egg

“Duck n’ Waffles”
cast iron seared duck foie gras on a buckwheat waffle with warm mango preserves & port wine syrup

Salads

Alchemy Farmer’s Salad
arugula, garbanzo beans, cucumber & winter veggies tossed in a cider vinaigrette & shaved parmesan
(V)

Burrata & Heirlooms
soft mozzarella, fig-balsamic reduction & garlic smashed organic heirloom tomatoes (V)

Pasta

Pork Belly Bolognese
rich, hearty ragú of Foggy Hog Farms pork belly, tomatoes & fresh herbs on house-made egg pappardelle pasta, shaved Pecorino Romano & basil foam

Lobster Agnolotti
pasta pillows stuffed with ricotta & lobster in a brandied lobster velouté

Porcini, Wild Mushroom & Truffle Gnocchi
potato pasta dumplings with a mushroom mascarpone reduction & Parmigiana Reggiano (V)

Mains

Pan Seared Scallops
jumbo scallops pan seared with caramelized carrot puree, pea sprouts & a roasted beet coulis

“Tipsy” Salmon
pacific salmon fillet poached in chardonnay & served with a fresh dill-lemon sauce, fried capers, baby red potatoes & grilled shrimp-asparagus slaw

Lamb Bourguignon
slow cooked bone-in lamb shank stew in a hearty red wine sauce, forest mushrooms & pearl onions on grilled polenta

“A Study of Duck”
(Duck 5 Ways) For Two Persons (please allow 30 minutes. Basil Fawlty would be proud! confit of duck leg, grilled duck breast, house-made smoked duck sausage & duck consommé with duck dumplings, whipped potatoes & ratatouille

Steak

USDA Certified Angus Beef Char-grilled to Perfection served with our classic creamed spinach & pommes frites

New York Strip
“au Le Train Bleu”

18-day aged sirloin, Roquefort frittata & peppercorn-cognac sauce 12oz.

Center Cut USDA Prime Ribeye
center cut ribeye, Cajun onion strings, bourbon-chipotle ketchup 16oz.

Filet Mignon Oscar
beef tenderloin wrapped in bacon & topped with Dungeness crab & béarnaise sauce 6oz.

Tournedos Rossini
beef tenderloin medallions topped with duck liver mousse & truffled Madeira demi-glace 6oz.

Wagyu Rib Eye
The finest marbled beef in the world. This steak melts in your mouth. NO sauce needed 10oz.

Gold Medal Burger

½ pound of freshly ground Angus beef, char-grilled to perfection & topped with hickory bacon, our own Soggybottom bleu cheese, charred heirloom tomato & a honey crisp apple-bourbon jam

This is one goooood burger! (Chef Adam’s Burger Awards will attest to that)


Or try a Mushroom-Truffle-Gouda Burger Burgers come with a choice of creamed spinach or pommes frites

Gratuity of 18% may be added to parties of 6 or more.
Eating raw or undercooked meats & seafoods can increase your risk of food borne illness.