Menus

SAMPLE CURRENT MENU:

SPRING FOOD

house bread and kelp butter
3
spring pickles
asparagus, spring onions, rhubarb, flowering broccoli
5
baked oysters
stuffed with fish and shellfish, onions, leeks, and garlic
14
six hama hama oysters
on a bed of garlic anchovy breadcrumbs
14
pea shoot soup
mint, bacon, and cultured farm yogurt
8
grilled hood canal spot prawns
garlic chive oil, pink beauty radishes
12
raw geoduck
borage, mint, sugarsnap peas
15
salad of spring greens
garden herbs, champagne vinaigrette, parm
10
asparagus and crab salad
ricotta, salmon bottarga
14
poached arctic char
radishes, pea shoots, rainbow chard
26
roasted black cod
charred garlic scapes, morels, oxtail ragu
28
grilled half squab
dandelion greens, cabbage, fingerling potatoes, pickled rhubarb
28

 

sorbets:
smoked goat’s milk earl gray brown butter shortbread
rhubarb pistachio brittle
apricot chamomile custard
6 each
washington cheeses
4 each

SPRING COCKTAILS

Amerifino
Cappelletti, Fino Sherry, Soda

Bamboo
Grand Hotel, Yokohama, Japan, 1890s
Amontillado Sherry, Sweet and Dry Vermouths, Angostura and Orange Bitters

Daiquiri
Daiquiri, Cuba, 1890s
Rum, Lime, Sugar

Fresh Tendrils
Gin, Blanc Vermouth, Sweet Pea, Lemon, Cremant d'Alsace

Grand-pére Highball
Pineau de Charentes, Armagnac, Tonic

Josiah Bartlett
Manzanilla Sherry, Blanc Vermouth, Poire Williams

Kingston Stinger
Jamaican Rum, Cognac, Branca Menta

Lanky Panky
Gin, Sweet Vermouth, Fernet Branca, Lemon, Soda

Left Bank Fizz
Blanc Vermouth, Pastis, Lemon, Abricot, Egg White, Cremant d'Alsace

Motorcycle Diaries
Pisco, Mezcal, Sweet Vermouth, Amaro Abano

Noir Royale
Cassis Noir du Bourgogne, Cremant d'Alsace, Blackstrap Rum Rinse

Picon Biere
House Picon, Kronenbourg 1664

St-Thomas Cup
Reposado Tequila, Suze, Celery Bitters, Kosher Salt, Tonic

 

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