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March, 2023

tasting menu

one hundred and twenty-nine

a la carte menu

to begin

arpège egg

caviar, soft cooked egg yolk, cultured cream, chives

seventeen

half shell scallops

eight ‘pink swimming scallops’ sitka sound ak, letche de tigre sauce

twenty-one

 

half shell oysters

six ‘baywater sweets’ thorndyke bay, wa, champagne mignonette

twenty-one

dressed oysters

four hot oysers, meyer lemon, anchovy, aji chili butter

nineteen

 

caviar

golden ossetra caviar, buttermilk panna cotta, blini

seventy-five

albacore tartare

     oregon seaweed salad, quail egg, lavash

twenty-one

bread

bread and “la tur” cheese

soft rind cheese, honey nuts & votum rye bread

fifteen

 

first courses

crab bisque

oregon dungeness crab, shellfish broth, roux

nineteen

ocean custard

savory steamed custard, dungeness crab, alaska kelp, chives

twenty-three


forest risotto

black trumpet, acquerello rice, watercress, pickled fiddlehead

twenty-one

fagottini pasta

yellow foot mushroom, tokyo turnip, spring onion   

seventeen

 

principle course

manhattan steak

sauce bordeaux, black trumpet mushroom, cipollini onion, potato

forty-seven

bouillabaisse

albacore, oregon dungeness crab, scallop, saffron broth    

forty-three

black cod & sorrel

black lentil, hazelnut pesto, sauce beurre blanc

forty-one

sturgeon

burnt onion jus, cauliflower, guanciale

forty-one

twenty percent service charge in lieu of gratuity

               

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

               

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