Starters
Dungeness Crab Cakes with Meyer-Lemon Aioli
OREGON ROCKFISH AND SPRING ONION FRITTERS with Dill Aioli
Meyer Lemon and Leek Risotto Cakes Topped with Buttered Dungeness Crab and Broccoli Microgreens
WHOLE GRAIN MUSTARD POTATO CAKE Topped with German Sausage, Aged Melted Cheddar and Caramelized Onion
CHANTERELLE MUSHROOM TARTLETS with Gruyère Sauce
MINI CROQUE MONSIEURwith Béchamel, Artisan Ham, Stone Ground Mustard and Raclette
STEAK BRUSCHETTABroiled Steak, Roasted Garlic and Rosemary Aioli, Caramelized Onions
Blue Cheese Polenta Cakes Topped with Prosciutto and Marcona Almonds
Melty Raclette STUFFED Roasted MUSHROOMS
CROSTINI WITH WARM PEAR SLICESBrie and Toasted Pine Nuts
Alsatian PizzaCracker Crust, Crème Fraiche, Lardon, Onion
Salads
Dungeness Crab or Cheese Soufflé with Winter Lettuce Salad
Mushroom Vol au VentPuff Pastry Shell Stuffed with Wild Mushrooms, Garden Greens and Gruyère Sauce
Mixed Greens Served with Warm Buttered Apples Brie and Toasted Walnuts
WARM SPINACH SALADwith Toasted Pine Nuts, Stilton and Port Caramelized Onions in Bacon Vinaigrette
Yellow BeetsMixed Greens, Blue Cheese, Marcona Almond Brittle, Cinnamon-Sherry Vinaigrette
ROASTED PEAR SALADPear Halves Stuffed with Chèvre, Honey and Walnuts Served Warm Over Mixed Greens with Champagne Vinaigrette
CHOPPED RADICCHIO SALADwith Pear, Candied Pecan, Dried Cranberries and Cinnamon Spiced Labneh Dressing
WHOLE IN-SHELL MANILLA CLAM CHOWDERwith Blue Potatoes, Broccoli Raab, Pancetta, Garlic Crostini
Entrée
Dungeness crab Sole Rouladeswith Beurre Blanc, Potato Soufflé and Wilted Spinach
Braised Short Ribswith Gruyère, Bacon and Chive Twice Baked Potatoes, Roasted Cipollini Onions and Rapini
Leek And Herb Crusted Rack Of Lambwith Potato-Leek Filo Gratin and Crispy Brussels Sprouts
Pork Tenderloin Au PoivreServed with Green Peppercorn-Sherry Cream Sauce, Smashed New Potatoes, Roasted Onions and Garlicky Spinach
Beef Tenderloin Roastwith Horseradish Cream, Broiled Onions, Broccolini and New Potato Gratin
Chicken Breast Stuffed with Mushrooms, Onion, Herbs and CheeseServed with Wild Rice Pilaf and Roasted Brussels Sprouts
ROASTED PORK LOIN WITH CRANBERRY-APPLE COMPOTECreamy Polenta, Broiled Brussel Sprouts and Crispy Leeks
PISTACHIO CRUSTED SOLE MEUNIÈRE Served with Roasted Garlic Wild Mushrooms and Pan Fried Smashed Baby Potatoes
SALMON IN FILO WITH BRIE AND TARRAGONServed with Herb Roasted Fingerlings and Braised Julienne of Carrot, Thyme and Leek
Dessert
Profiteroles (Cream Puffs)with Vanilla Ice Cream, Ganache and Jacobson Salt
Apple And Sour Cherry Cobbler with Cinnamon Almond Cookie Crust and Crème Fraiche
DARK CHOCOLATE CREPESStuffed with Chocolate Mousse and Toasted Almonds
Bittersweet Chocolate Soufflé with Marcona Almond Salted Caramel and Cream
Triple Chocolate Tart with Coffee Bean Ice Cream and Whip Cream
Warm Cardamom ClafoutisFirm Custard Served Warm with Roasted Tart Apples and Salted Caramel
Brown Butter Apple Crepes with Vanilla Ice Cream and Cinnamon
WARM CHOCOLATE CAKEwith Hazelnut Brittle Ice Cream and Dark Chocolate Sauce