| Amuse Bouche |
|
Fresh kusshi oyster with caviars and saffron |
| Baked |
|
Fresh pretzel roll, goat's milk butter, salted radish |
| Vegetable |
|
Braised onion, cumin, local sheep's milk feta, wild onion greens and mint |
| Fish |
|
Line caught ling cod, bacon emulsion, sorrel and asparagus |
| Raw |
|
Surprisingly fresh quail egg |
| Cured |
|
Compressed cucumber, nitro frozen litchi cream, coriander blossoms, cured foie gras |
| Meat |
|
Anderson ranch lamb loin, buckwheat, carrots, pine, béarnaise sphere |
| Cheese |
|
Whipped camembert, sweet rhubarb stew, tart raw rhubarb air, anise biscotti |
| Sweet |
|
Frozen yogurt, strawberry, sweet soft set goat cheese, whey biscuits and chervil bloom |
| Amuse Bouche |
|
Beet, orange, and fennel salad |
| Appetizer |
|
Seared alaskan scallop on fresh corn polenta with roasted morels |
| Pasta |
|
Simple potato gnocchi with fresh squash blossom and summer truffle |
| Seafood |
|
Slow-cooked yukon river salmon, on yellow wax beans with penn cove mussel broth and sweet lettuce ravioli |
| Entree |
|
Whidbey Island lamb loin on a panisse cake with yellow pepper oil and green garlic |
| Cheese |
|
Pierre robert, cherry-filled buckwheat crepes and shallot jam |
| Dessert |
|
Apricot semi freddo, marzipan-muscat sorbet and green almonds |
| Amuse Bouche |
|
Snow creek oyster with cucumber caviar pearls |
| Soup |
|
Lobster mushroom panna cotta with celery root puree |
| Seafood |
|
Roasted alaskan black cod with rockwell beans and local mussels |
| Entree |
|
Clove and pepper dusted duck breast with sweet corn polenta and chanterelles |
| Cheese |
|
Whipped mt. townsend camembert with vanilla and beets |
| Dessert |
|
Peanut butter and jelly concord grape sorbet with caramelized brioche and peanut anglaise |
| Amuse Bouche |
|
Candied kumquat filled with cherry cordial and roasted cocoa bean |
| Soup |
|
Sunchoke puree with dry tarragon oil and preserved lemons |
| Seafood |
|
Roasted black bass with artichoke and brown butter |
| Intermezzo |
|
Sparkling verjus |
| Entree |
|
Braised 3 sisters beef short rib with blue foot chanterelles and yam jus |
| Cheese |
|
Wine poached pear with orange flower H2O and fourme d ambert |
| Dessert |
|
Holiday inspired drinks served in different forms |
