Seasonal Soups...

CELERIAC CRÈME
trumpet royals, sorrel crème

MAINE LOBSTER BISQUE
fresh lobster salad, soft brandy crème

Fields, Orchards and Beyond…

FULL CIRCLE FARM ORGANIC GREENS
seckel pears, candied pecans, fresh herbs, brioche croutons
pommery mustard vinaigrette

AUTUMN QUINCE “TASTING”
quince “panna cotta,” warm quince consommé, poached quince
truffle mascarpone mousse

with PELLER ESTATE ICEWINE PARING
“Oak Aged Vidal Blanc” toasty vanilla, light acid and body
“Riesling” honey suckle, apricots and caramel

ARBORIO RISOTTO “AUX TRUFFE”
arborio risotto, estrella family butter, reggiano parmesan
sliced burgundy truffles

SEARED ARTISAN FOIE GRAS
raisin brioche, high mountain huckleberry “tartlette,” foie gras mousse
vanilla fleur de sel

TRUFFLED DUCK “CAMPAGNE”
potato confit, “en terrine” young leeks, rillette
truffle bruschetta, walnut oil vinaigrette

Regional Specialties...

SALUMI CULATELLO “GNOCCO FRITTO”
“la ratte” heirloom potatoes, chanterelle mushrooms, sliced radish
cipollini onion crème

SNOQUALMIE RIVER “HOT ROCKS”*
specialty seafood, seasonal garnishes and inspired marinades

CRISPY YAKIMA VALLEY PORK BELLY
lardosa pimentos, taggiasca olive pasta, san marzano tomatoes
ligurian olive oil

ESTRELLA FAMILY “BLACK CREEK BUTTER” CHEDDAR CHEESE
sliced jonagold apples, spanish “marcona” almonds, haricot vert, cured tomatoes
xeres vinaigrette

WILD BOAR “PASTRAMI”
toasted coriander, olive oil-poached baby beets, fresh herbs
syrah black pepper gastric

Farmhouse Cheeses...

“GRAND CHARIOT OF CHEESES”
from artisan cheese-makers for you to enjoy
an ancestral tradition

Specialty Seafood...

SEARED DIVER SCALLOPS
glazed salsify, white truffle porcini mushrooms, heirloom potato chips
bacon crème

SWEET HAWAIIAN BLUE PRAWNS
red pear carpaccio, fennel, tomato and ginger “brunoise”
citrus confetti, volcanic fleur de sel

WHOLE ROAST HERB-CRUSTED JOHN DORY FILET
artichokes “violet,” ozette potatoes, cured tomatoes, foraged mushrooms
thyme, bay leaves, corsican olive oil

BUTTER POACHED MAINE LOBSTER
young leeks, truffle macaroni, lobster coral essence

Farms and Pastures...

Mc FARLANE FARM PASTURE RAISED PHEASANT
garnett yam-apple puree, young autumn vegetables, “field savory” spiced brioche filling
natural jus

OREGON COUNTRY BEEF ROAST “CHATEAUBRIAND”*
with yukon gold potatoes anna and merlot or béarnaise sauce
prepared tableside for two

ALDER SPRING’S LAMB “NOISETTE”*
basil scented, roasted piquillo peppers, provincial bacon-wrapped “panisse”
natural jus

BRAISED KOBE BEEF CHEEKS “BOURGUIGNON”
whipped potato puree, wild mushrooms, glazed root vegetables
shallot-horseradish “cappuccino”

Specialty Game Dishes…

POTATO WRAPPED “WAPITI” ELK LOIN
chai-spiced farro, caramelized onions, brussel sprouts, bacon “lardons”
huckleberry gastric

WILD SCOTTISH PARTRIDGE
butter and truffle basted, parsnip “gratin,” chestnut puree, sweet cranberries
black truffle coulis

Chai Spiced Farro grated parmesan

Black Kale mascarpone crème

Fall Mushrooms shallots and herbs

Roasted Root Vegetables garlic and parmesan

Garden Cuisine...

CHERVIL INFUSED “OPEN FACED” RAVIOLI
butternut mousseline, baby artichokes, rose lentils, cured tomatoes

CREAMY GOAT CHEESE GNOCCHI
fingerling potato gnocchi, cipollini onion rings, black kale, organic beets
goat cheese “foam”

GRAND TASTING MENU
“experience the best of the season”
our cuisine in six courses

FARMERS' MARKET MENU
our cuisine from the garden

Kindly refrain from using cellular phones in the Dining Room.
Parties of six or greater are presented with one check which includes a 20% gratuity.
*Information on consuming raw or undercooked foods is available upon request

Menu is subject to change without notice.