FIRST COURSE

RAW

Pacific oysters 15

Hamachi 14
king trumpet mushroom, pink lady apple

Prime beef tartare 16
fennel, parmesan, garlic toast

Charcuterie or Cheese

Artisanal and house-made selections of pâté & cured meats 12/21
pickled vegetables, preserves, mustard

Artisanal cheeses and seasonal accompaniments, per selection 6

Cold

Local greens  9
shaved vegetables, fruit

Caesar salad 10
white anchovies, parmesan, garlic

Asparagus and snap pea salad 12
frisee, rhubarb, milk tuile

Chilled shrimp 15
pickled celery, oil cured tomato

Hot

Carrot soup 10
radish, dill, orange, olive

Baby octopus 12
pork belly, new potato, soubise

Dungeness crab cakes 17
bibb, cucumber, tasso aioli

Foie gras  17
veal sweetbreads, cranberry, hazelnut

BEEF

BUTCHER’S CUTS

12 oz Brandt Beef 32
Flatiron, California, corn-fed

24 oz Painted Hills 55
Porterhouse, Oregon, grain-finished

Daily Cuts from our Favorite Ranchers Market Price

TENDERLOIN

8 oz Piedmontese 42
Montana, grain-finished

8 oz Painted Hills 45
Oregon, grain-finished

RIBEYE

24 oz Painted Hills 48
Oregon, grain-finished, bone in

14 oz Highland Oak 44
Oregon, grass-fed

NEW YORK

14 oz Highland Oak 42
Oregon, grain-finished

14 oz Brandt Prime, 48
California, corn-fed

18 oz Painted Hills 46
Oregon, grain-finished, bone in
twenty-one day dry aged

NEW YORK STEAK TASTING 60
6 oz each: Oregon grass fed, Brandt prime, and Painted Hills
twenty-one day dry aged
Add 6 oz Strube Wagyu 30

American Wagyu

12 oz Bavette 38
Strube Ranch, Texas

20 oz Ribeye 70
Strube Ranch, Texas

12 oz New York 80
New York, Washimi, California

Meat

Bone In Pork Loin 25
Peach, ramps, bbq honey

Oregon Half Chicken 24
Breast cutlet, confit leg, spaetzle

Anderson Ranch Lamb Shoulder 32
Sunchoke, mushroom, pear, rosemary

Fish

Great Lakes Walleye 31
Leek, chanterelle, cipollini, coppa, citrus

Broiled King Crab Legs  48
Sundried tomato butter, crab louie

King Salmon  28
Red flannel hash, horseradish, chive

SIDES

VEGETABLES

Creamed spinach gratin 8

Seared greens  9
carrot, sweet mustard onions

Grilled Rapini  10
pine nut, garlic, duck egg

Roasted foraged mushrooms 10

Butternut Squash  10
wheat berry pilaf, almond

STARCHES

Farm fries 5
pimenton, thyme

Anson mills grits 7
soft boiled egg, parmesan

Potato purée 8

Twice baked fingerling potato tart 9
aged cheddar, bacon, chives

Baked mac n’ cheese 10
cured tomato, brioche crumbs