DINNER MENU
BITES
$14
CHAWANMUSHI EGG CUSTARD
Parsnip Sabayon, Shitake “Bacon”
$14
$14
CHICKEN LIVER MOUSSE
Almond Financier, Mandarinquat Preserves
$14
$19
FRIED WILLAPA BAY OYSTER
Brown Butter Hollandaise, Siberian Sturgeon Caviar
$19
$24
PACIFIC NORTHWEST DUNGENESS CRAB
Vol-au-Vent, Sauce Bearnaise, Burgundy Truffle
$24
$59
FLIGHT OF BITES
One of Each Bite
$59
SMALL PLATES
$27
“FRENCH ONION” TARTINE
Braised Fitch Ranch Short Rib, Roasted Mushrooms, Caramelized Onion Fondue
$27
$33
DAY BOAT BLUE FIN TUNA*
Sesame Tahina, Sumac Shallots, Aleppo Oil, Pine Nut Dukkah, Schug
$33
$29
SPANISH OCTOPUS
Jamón Ibérico Croquettes, One Year Manchego, Saffron Aioli, Marcona Almond Romesco, Aged Sherry Vinegar
$29
$28
PRIME BEEF TARTARE*
Crispy Maitake Mushroom, Pickled Dutch Red Shallot, Green Chili Mustard, Egg Yolk Jam, Tamari
$28
$27
MAFALDINE
Grilled Cabbage, Pickled Mustard Seeds, Sourdough Breadcrumbs
$27
CHEF’S SEASONAL TASTING MENU
Seven Courses $149
Wine Pairings & Non-Alcoholic Beverage Pairings Available
Tasting Menus Require Full Table Participation
LARGE PLATES
$57
OLIVE OIL POACHED SWORDFISH*
Blood Orange Beurre Blanc, Pistachio Pistou, Fennel, Farro Verde, Preserved Lemon
$57
$61
DAY BOAT DIVER SCALLOP "SHELLFISH CHOWDER"*
Parisienne Gnocchi, Braised Fennel, Crispy Razor Clams
$61
$59
ROHAN DUCK BREAST*
Rancho Gordo Cassoulet, Duck Confit, Braised Greens, Lyonnaise, Duck Fat Breadcrumbs
$59
$62
FITCH RANCH NY STRIP*
Potato Pavé, Colorado Raclette Fondue, Braised Short Rib, Mushroom, Black Truffle Vinaigrette
$62
$39
ROASTED CARAFLEX CABBAGE
Jasmine Rice Congee, Puffed Grain Furikake, Chili Crisp
$39
Chef-Proprietor: Matt Vawter
Chef de Cuisine: David Vizcaino
Sous Chefs: Jillian Jezak, Sylvaking Addo
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness