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LUNCH MENU


‘Fresh Press' Juice

Strawberry & Mint ‘Soda' 6.50




First Courses


Oysters on the Half Shell 3 each

Apricot, Plum & White Nectarine Salad 13
Arugula, Shaved Pecorino, Basil

Cured Wild Sockeye Salmon 15
Radishes, Cucumber & Yogurt Vinaigrette

Slow Cooked Jidori Egg 15
Roasted Mushrooms, Duck Prosciutto, Brown Turkey Fig ‘Jam'

Roasted Pimiento de Padron Peppers 14
Fresh Local Anchovies, Coriander Crema

Morel & Toasted Rye Bread Soup 15
Smoked Duck, Caraway




Second Courses


Seared Alaskan Halibut 23
Sweet Onion-Shoyu Vinaigrette, Tatsoi Florettes & Maitakes

Roasted Wild Sockeye Salmon 22
Sweet Corn, Basil, Broccoli di Cecco

Braised Beef Shortrib Ravioli 18
Wild Mushrooms, Sage & Pecorino

Crispy Spiced Quail 18
Tart Onions, Lemon Confit, Nectarines

Fried Jidori Egg & Potato ‘Torta' 20
Ragoût of Sweetbreads & Bacon




Business Lunch for Wednesday, June 18, 2008
2 Courses plus Dessert $25


Curry Roasted Cauliflower
Lemon Crème Fraîche, Basil

Orecchiette with Corn, Walla Walla Onions & Bacon

Choice of Dessert