– Dinner
FIRSTS
Merv’s Yakima Asparagus Soup with Goat Cheese Cream† 7
Wild Ramp Soup with Chive Cream† 8
Organic Greens Tossed in Sherry Vinaigrette with Bosc Pear, Spicy Almonds, and Shaved Manchego† 7
Sugar Snap, Snow, and English Pea Salad with Toasted Almonds, Dates, Radish, and Tahini Yogurt† 9
Insalata Baccala: Salt Cod Salad with Escarole, Shaved Roast Garlic, Parsley, Green Olives, and Mama Lil’s Peppers† 10
Cabrales Flan with Pear Relish and Walnut Crisp 6
Aunt Voula’s Taramasalata with Grilled Pita Bread 6
IN BETWEENS
Lebanese Mussels: Taylor Shellfish Selects Steamed with Tomato, Chile, Garlic, Cilantro, and Parsley† 14
Southern Spiced Wild Gulf Prawn Salad with Fennel & Celery, Sauce Remoulade, and Potato Biscuit 14
SECONDS
Washington Yellowtail Rockfish with Seared Coconut Rice Cake, Asparagus in Orange–Chile Oil, and Ginger Black Bean Vinaigrette† 18
Wild Rice Crêpes with Goat Cheese & Asparagus and a Sorrel Cream 15
Tandoori Spiced Chicken with Coconut Raita and a Spinach Salad with Pickled Rhubarb, Chickpeas, and Cucumber† 16
Sea Scallops with Fennel Hash, Sweet Peas, and Green Garlic Purée† 24
Carlton Farm Pork Loin with Roasted Tomato and Hortopita, a Mixed Greens Phyllo Pie with Feta and Kefalograviera Cheese 19
Grilled Leg of Lamb* with Lemon–Oregano Roasted Potatoes, Okra, Mama Lil’s Peppers, Feta Cheese, and Mint† 21
Roasted Chicken Breast with Asparagus–Taleggio Bread Pudding and White Wine Mustard Cream 18
Grilled Northwest Beef Hanger Steak with a Sauté of Roasted Potato, Red Onion, and Spring Vegetables & a Feta, Smoked Paprika and Almond Saltsa† 23
AFTERS
Lime Cheesecake with Vanilla Poached Rhubarb 7
Chocolate Caramel Tart 7
Housemade Ice Cream† and Cookies 7
Hazelnut Praline Torte with Frangelico Crème Anglaise 7
Sweet Labneh Cheese with Wine Poached Rhubarb and Pistachios 8
‘Eva Trio’ Pineapple–Coconut Cheesecake; Coconut–Lime Rice Pudding; and White Chocolate & Coconut Ice Cream 8
†prepared without gluten
Amy McCray, Chef/Owner
Mary Cortez, Sous Chef
