A Prelude in Sea
Paddlefish Caviar on Crisp Salmon Skin |
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Rosemary - Mussel Skewer with Cucumber Kimchi |
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West Cott Bay Oyster with Sorrel Sauce2001 Argyle oregon brut |
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Boletus & Dungeness Crab Handkerchiefs
With Chervil-Chive Butter2004 Domaine serene chardonnay, cote sud vineyard |
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Lummi Island Reef Netted Sock Eye
In a Squash Blossom with Lemon Thyme2004 Willakenzie estate pinot gris |
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Puget Sound Perch
On Salsify Puree with Parsley-Lovage Sauce2005 Soter vineyards north valley rose |
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Anderson Ranch Oregon Lamb
Loin on Tongue of Fire Beans Braised Shank on EmmerTenderloin poached in olive oil and thyme 1999 glen fiona syrah, basket press |
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Estrella Creamery Bea Truffled CheeseWith desert king figs and herb farm honey |
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Muscat-Poached PeachesWith anise hyssop ice |
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An Anthology of Desserts
Blackberry-Rose Geranium Ice Cream Cone |
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Pear Soufflé with Orange Thyme Custard Sauce |
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Huckleberry Cobbler with Cinnamon-Basil Cream |
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Brewed Coffees, Teas and Infusions |
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A Selection of Small Treats
Vintage 1922 Barbeito Malvazia Madeira |
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