STARTERS
 
seasonal soup
chef’s featured soup of the moment 7
charcuterie
selection of Adam’s hand crafted dry cured meats 13
organic greens
pickled cauliflower, lemon cracker 8
stuffed calamari salad
baby beans, arugula vinaigrette, chorizo 10

 

RUSH HOUR MENU
your choice of soup, salad, and entree
15

terrine of the day          seasonal soup


avocado salad          organic greens

market sandwich         feta ravioli

moroccan beef kebabs

dessert
you’ve got time!
add 4

 

ENTREES

chicken schnitzle sandwich
black forest ham, red onion, dill salad 15
special grind all natural beef burger
hand formed painted hills beef, red onion jam, fontina 15
“the joe”
bbq brisket, pickle chip, caraway cole slaw 16
cobb salad
olives, bacon, hard boiled egg, pecans, avocado 16
hand cut pappardelle pasta
english peas, heirloom beans, lambcetta, mint 14
feta-golden raisin ravioli
carrot oil, preserved lemon, basil, grana padano 14
new bedford sea scallops
spring vegetable ragu, vanilla prosecco butter 18
mac ‘n’ cheese
wild prawns, truffle bread crumbs 20

chef’s daily sandwich special 15

chef’s daily pasta special 14

 

NON INEBRIATION-LIBATIONS
5

island iced tea
ice tea, pineapple and passion fruit juice,

arnold palmer
iced tea and homemade lemonade

pineapple sparkler
pineapple juice, passion fruit, and soda water

berry-ade
raspberry or strawberry, and homemade lemonade

w fruit punch
mixture of fresh tropical fruit juices

HOT TEA
5

aristocrat blend
english breakfast style, bright, and hearty

earl grey copenhagen
bergamot, light floral, and full bodied

genmaicha
japanese style green tea and toasty

keemun mao feng
dark, sweet, and smoky finish

seasonal hot tea
madagascar vanilla -
black tea, aromatic, vanilla bean threads

wu wei
citrus, floral, and refreshingly sweet

green dragon pearl
chinese style, jasmine, delicate, and uplifting

eliott bay sunset
chamomille, raspberry, and peppermint

decafe irish breakfast
robust, malty, and invigorating

white pony
rich , sweet, fruity aroma

executive chef adam stevenson
sous chef matthew m. anderson
sous chef benjamin m. closson

Menu updated 5/27 /09

STARTERS
 
seasonal soup 7

dry cured pork meats 13
adam’s hand crafted charcuterie, mostarda

organic greens 8
pickled cauliflower
lemon cracker

wild arugula 13
sprouts, sunny side up egg
charcuterie

tuna tar tare 14
pacific ahi, smoked steelhead roe, sizzling garlic

selection of Adam’s hand crafted dry cured meats
cascade cured ham “prosciutto” 10
xvo, sea salt, blueberries

pacific oysters 3ea
radish and celery mignonette

stuffed calamari salad 10
baby beans, arugula vinaigrette, chorizo sausage

CHEF’S SIP AND SAVOR
three courses and a glass of our sommelier’s
featured pairing
30

spring vegetable ragu
goat cheese, crostini

Skagit river ranch pork
chef’s daily preparation

chocolate macadamia nut torte
banana caramel, macadamia nut brittle

no substitutions please

ENTREES
 
smoked duck breast 32
apple faro, pancetta, red wine gastrique

boneless braised lamb shank 30
taggiasca olives, artichokes, spring onions

painted hills ranch bavette steak 28
fingerling potato, arugula, morel mushrooms

roasted organic chicken 27
spring bean & bread salad, grain mustard jus

pacific ahi 30
spring vegetable ragu, cerignola olive butter

new bedford sea scallops30
braised radishes, endive, bacon, garlic purée

pacific black cod- line caught 30
carrot-miso purée, garlic pea vines, citrus

special of the moment  m/p

chef’s five course tasting menu 75
requires participation of entire table, vegetarian available upon request

SIDE DISHES

pork & ricotta agnolotti 10
green bean & spaetzle gratin 5
farmers’ vegetable of the day 5
crab zeppole 7
truffle fries 8

executive chef adam stevenson
sous chef matthew m. anderson
sous chef benjamin m. closson

GOOD MORNING

SOMETHING TO START WITH

bloody mary 12
tomato or cranberry juice 4
apple and spiced honey yogurt lassi 5
fresh apple, orange or grapefruit juice 4

EARTH & OCEAN BREAKFAST SPECIALTIES

morning special
served with herb roasted potatoes 16
grand manier french toast
maple syrup, fruit compote 14
eggs benedict
house smoked kassler ham, basil hollandaise 16
organic steel cut oats
finished with whole milk, bananas, brown sugar 13
two organic eggs - your way
smoked kassler ham, herb roasted potatoes 14

CONTINENTAL BREAKFAST 16

fresh berries with choice of:
steel cut oatmeal, dry cereal or muesli parfait
with a toasted bagel or macrina bread

BREADS

house baked seasonal fruit bread 3
toasted breads butter and fruit jam 4
toasted bagel cream cheese of the day 6

SIDE ORDERS AND CEREALS

salmon lox 6 per oz
maple link sausage 5
apple smoked bacon 5
cold cereal and milk 6
fresh berries honey yogurt 8
muesli parfait honey yogurt and apples 12

BEVERAGES

milk 3
coffee 3
hot tea 5
espresso 3
latte/cappuccino 4

 

executive chef adam stevenson
sous chef matthew m. anderson
sous chef benjamin closson

Menu updated 05/27/09