A New Culinary Adventure Begins
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