Sample Menu

Sample Menu - This menu is an example of how the 9-course dinner format works. Actual menus are developed every day and are based on what is best from our region. The Far Field A Prelude in Sea Paddlefish Caviar on Crisp Salmon Skin Rosemary-Mussel Skewer with Cucumber Kimchi Westcott Bay Oyster with Sorrel Sauce 2001 Argyle Oregon Brut Boletus & Dungeness Crab Handkerchiefs With Chervil-Chive Butter 2004 Domaine Serene Chardonnay, Côte Sud Vineyard Lummi Island Reefnetted Sockeye In a Squash Blossom with Lemon Thyme 2004 WillaKenzie Estate Pinot Gris Puget Sound Perch On Salsify Purée with Parsley-Lovage Sauce 2005 Soter Vineyards North Valley Rosé Anderson Ranch Oregon Lamb Loin on Tongue-of-Fire Beans • Braised Shank on Emmer Tenderloin Poached in Olive Oil and Thyme 1999 Glen Fiona Syrah, Basket Press Estrella Creamery Bea Truffled Cheese With Desert King Figs and Herbfarm Honey Muscat-Poached Peaches With Anise Hyssop Ice An Anthology of Desserts Blackberry-Rose Geranium Ice Cream Cone Pear Soufflé with Orange Thyme Custard Sauce Huckleberry Cobbler with Cinnamon-Basil Cream

Brewed Coffees, Teas and Infusions A Selection of Small Treats Vintage 1922 Barbeito Malvazia Madeira