amuse bouche

crispy shrimp dumpling 

 
first course

steak tartare
  quail egg, asian pear, daikon kimchee, arugula, senbei, tempura cornichon

-or-
oysters two ways
 raw bluepoint with passion fruit and pickled red onion. fried pacific northwest on avocado, pickled daikon and carrot maki

-or-
sunchoke soup
 sliced truffle

second course

agnolotti
 butternut squash, mascarpone & ricotta, nutmeg & sage, in mushroom consommé, meyer lemon & swiss chard

-or-
lobster
 poached in lobster fondue, spaghetti squash & mango, whipped crème fraiche & caviar, tarragon

-or-
red grouper
  grilled, red lentil, citrus vinaigrette, fennel, beets

 
third course

short rib 
 cocoa and red wine braised, savory pudding, caramelized salsify, paprika

-or-
rabbit
 pancetta wrapped tenderloin, tomato braised leg, black quinoa, broccoli rabe, olives

-or-
venison
 hot spiced, seared, celery root puree, wild rice, cherry port sauce

 
desserts

crème brulee
 lavender honey
-or-
chocolate tarte 
 banana and caramel sauce
-or-
berry shortcake 
 vaniclla ice cream, caramel sauce
-or-
cheese plate  
 local honey, walnuts, apple. also available as an additional course between third course and desserts.

Tasting Menu: $75.00  Optional Wine Pairing TBA: $25.00 

vegetarian and pescetarian options available upon request

 
© The Good Fork