| Ballymaloe Chicken Liver Pate |
$8.00 |
toast points, sweet gerkins and chopped capers |
| Washington State Mussels |
$8.00 |
shallots and white wine with choice of green curry or parsley pesto |
| Mixed Baby Greens |
$6.00 |
champagne-shallot vinaigrette |
| Roasted Pear Salad |
$6.00 |
parmigiano-reggiano and toasted walnuts |
| Mozzarella and Roasted Red Peppers |
$12.50 |
wild mushrooms with basil chiffonade |
| Seared Scallops with Lemon-Thyme Risotto |
$17.00 |
parmesan cream sauce and spring vegetables |
| Chimay Braised Beef Short Ribs |
$16.00 |
cabbage and wild mushrooms |
| Ballymaloe Bacon Chop with Irish Whiskey Sauce |
$18.00 |
sauteed bananas and roasted garlic pommes puree |
| Seared Elk Medallions |
$18.00 |
sauteed ramps, roasted garlic pommes puree and beurre rouge |
| Duck Confit with Orange Balsamic Glaze |
$18.00 |
potato rosti and sauteed spinach |
| Albacore Tuna with Great Northern White Beans |
$18.00 |
butternut squash and coconut smoked paprika whipped cream |
