Valentine’s Dinner 2017

 

1st Course

Shugoku Oysters

blood orange pearl, cucumber

 

Red Beets Tartare

frisée, walnut, truffle vinaigrette

 

Skagit River Ranch Beef Tongue

house pickle, balsamic gastrique

 

 

2nd Course

Sylvia’s Spot Prawn

grits, andouille sausage

 

Beet Risotto
pine nut, sunny pine goats cheese

 

Parsnip Soup

crispy prosciutto, truffle gel

 

 

3rd Course

Seared Weathervane Scallop

gigante bean, radish, preserved lemon

 

Smoked Heirloom Bean Cassoulet

foraged&found mushroom, winter truffle, sourdough crumb

 

Leek Ash-Crusted Venison +10

baby turnip, sunchoke foam, nasturtium

 

 

 

Dessert

Theo Chocolate Ganache Cake

chocolate cookie, cocoa cream

 

Goat Cheese Semifreddo

sour cherry, almond crumble

 

Cashew Cheesecake

cranberry, orange

 

Prix Fixe Menu 85   Wine Pairings 50

 

Chef/Owner Maria Hines

Executive Chef Joel Panlilio

 

  • *Consuming raw or undercooked foods may increase your risk of food borne illness.
  • Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.