table d'hôte

Petits fours, Coffee or tea, $95

appetizers
Grilled Seafood Sausage
Chilled Tomato consommé with crabmeat, chervil, and black caviar
Asparagus Flan with fresh morels
Poached Beef Cheeks in Aromatic Aspic with goat cheese cream
Foie Gras sauté with horseradish jus and hash browns
Steamed Zucchini Blossoms Filled with lobster and shrimp with lemongrass and thai basil
entrées
Striped Bass with red wine and sage
Tasmanian Sea Trout with beet puree, baby beets, and beer greens
Maine Skate sauté with manilla clams, parsley, and fresh angel hair pasta
Prosciutto Wrapped Halibut with a ragout of sweet corn and spring beans
Roast Squab with green pea ravioli and garlic jus
Rack of Lamb with cumin salt crust
Chanterelle Duck Mixed Grill with duck fat béarnaise
Piedmontese Beef Sirloin with caramelized onion and pepper sauce
cheese
An Assortment of Artisanal Cheese				25
desserts
Ice Creams & Sherbets
Washington State Rhubarb Soup with honey yougart panna cotta
Mango-coconut Upside Down Cake with carmelized mango and coconut rice ice cream
Warm Valrhona Chocolate Souffle Tart with malt ice cream
Lemon Verbena and Strawberry Crème with a kumquat marscapone "cannoli"

tasting menu

Petits fours, Coffee or Tea ,$125

Chilled Tomato consommé with crabmeat, chervil, and black caviar
Asparagus Flan with fresh morels
Striped Bass with red wine and sage
Roast Squab with green pea ravioli and garlic jus
A Tasting of Artisanal Cheese
Lemon Verbena and Strawberry Crème with a kumquat mascarpone "cannoli"

A Tasting of Old and New World wines, $85