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