Seasonal à la carte menu as well as six course chef’s tasting menu that changes weekly. We do our best to post our most current offerings.
Appetizers
CARPACCIO*
paper thin rare beef, horseradish cream, truffle, parmesan, scallion
ALBACORE TATAKI**
aji amarillo, smoked oil, radish, cilantro, quico
SQUASH BLOSSOMS
zucchini squash, pine nut-parmesan crema
PACIFIC NORTHWEST OYSTERS**
mandarinquat mignonette, yuzu granita
ELK TARTARE**
pickled ramp, cured egg yolk, wild mushroom chicharrón
DUNGENESS CRAB
poblano butter, sweet corn espuma, forbidden rice crunch
CAVIAR SERVICE**
sustainably harvested, crème fraîche, chives, shokupan
Salad Soup
‘GREEN SALAD’
lettuces from boundless and rooper, cucumber, snap peas, sweet pea purée
BEET
roasted ruby and gold beets, dill, nigella seed granola, sunflower hummus
SOUP DU JOUR
whim of the chef,inspired by the season
Entrées
WILD HALIBUT
arroz bomba negra, cuttlefish ink, sofrito emulsion, spring garlic salsa verde
LAMB NECK
anderson ranch cumin lamb, rooper carrot purée, rye crumble
SNAKE RIVER NEW YORK A LA PIMIENTA*
charred poblano purée, pommes paillasson, black pepper emulsion, chile
LAN ROC PORK CHOP
summer peaches, fresh corn, arugula, polenta fritta
SCALLOPS
miso beurre blanc, charred corn, chanterelles, kombu, smoked oil
CHEF’S TASTING MENU
put yourself in our chefs hands with a six course tour
of limited seasonally inspired offerings that change weekly,
vegetarian menu available
optional standard wine pairings additional $50
reserve wine pairing $100
non alcoholic pairing $50
Desserts
MARJOLAINE
oregon hazelnut dacquoise, chocolate ganache, vanilla bean buttercream
MOZZA’S BUDINO
italian pudding, caramel, vanilla whipped cream, maldon sea salt
PASSIONFRUIT
passionfruit curd, lone pine coffee espuma, cocoa nib meringues, raspberry
TRIO OF SEASONALLY INSPIRED HOUSEMADE SORBETS OR ICE CREAMS
a choice of three seasonally inspired housemade sorbets or ice creams
FROMAGE
st.angel cow’s milk bloomy soft rind,guava paste,almond croquant