cara cara orange, sauce bigarade, pistachio, red belgian endive, toasted challah

FOIE GRAS TORCHON*

MCFARLAND SPRINGS TROUT*

WAGYU BEEF TARTARE*

confit leg + thigh, seared breast, curried mango, fried rice cake, endive, mint, cilantro

HALF DUCK for TWO*

spicy herb mignonette, hot sauce half dozen

OYSTERS*

apple purée, bacon, brussels sprouts, onion, almonds, chili-citrus vinaigrette

GRILLED PORK LOIN

GOAT CHEESE GNOCCHI

aji panca chicken liver ragù, stracciatella, parmesan, scallions

PORCINI TAGLIATELLE

PIEROGI

KEN'S ARTISAN BREAD

MARCONA ALMONDS

roasted garlic dressing, parmesan, toasted breadcrumbs

FLYING COYOTE FARMS CHICORIES*

SMOKED SPANISH OLIVES

winter citrus, whipped goat cheese, pepita salsa macha, mint

CITRUS SALAD

stracciatella, hot honey brown butter, frisée, deep-fried sage, toasted pecans

BURRATA + ROASTED SQUASH

asparagus

4-course prix fixe made up of local Pacific Northwest ingredients cooked simply and attentively.

Prix Fixe

trout crudo

with urchin and pea shoots, using nori and leftover urchin, with a butter sauce with bonito flake for umami and smoke

Nori pasta

with crispy skin, served with squid and chickpeas, with some fennel for brightness

Black cod

freshly imported from Spain, served with a little oil with orange rind and thyme

olives

Smoked Persephone Farm Beets

Clean the foie gras by removing any veins and membranes. Cut it into large pieces.

Prepare the Foie Gras

In a bowl, combine the foie gras pieces with cognac, salt, and black pepper. Let marinate in the refrigerator for at least 12 hours.

Marinate the Foie Gras

After marination, place the foie gras pieces on a clean cloth (cheesecloth). Roll tightly to form a cylinder, twisting the ends to secure.

Form the Torchon

In a pot, bring water to a simmer. Submerge the wrapped foie gras in the water and poach for 30 minutes. Remove and chill in an ice bath.

Poach the Foie Gras

Juice the cara cara oranges and combine in a pan with sugar. Simmer until reduced by half and thickened. Set aside.

Prepare the Sauce Bigarade

In a dry skillet, toast the pistachios over medium heat until fragrant. Chop coarsely.

Toast the Pistachios

Cut the red Belgian endive into thin slices. You can also separate the leaves for presentation.

Prepare the Endive

Slice the challah bread and lightly toast in butter until golden brown on both sides.

Toast the Challah

Slice the chilled foie gras torchon and arrange on a plate with caramelized orange sauce, pistachios, and endive. Serve with toasted challah on the side.

Plate the Dish

Foie Gras

Cognac

Salt

Black Pepper

Cara Cara Oranges

Sugar

Pistachios

Red Belgian Endive

Challah Bread

Butter

Rinse the fresh trout under cold water and pat dry with paper towels. Make sure to remove any remaining scales and insides if not already cleaned.

Prepare the Trout

Rub the trout inside and out with olive oil, salt, and black pepper. Squeeze the juice of half a lemon over the fish, and place the lemon halves inside the trout cavity.

Season the Trout

Mince the garlic cloves and chop the fresh parsley. Stuff the trout cavity with minced garlic and chopped parsley for added flavor.

Add Garlic and Parsley

Preheat your grill or oven to 375°F (190°C). If grilling, prepare the grill with a little olive oil to prevent sticking.

Prepare for Cooking

Place the trout on a grill or in a baking dish. If using the oven, bake for about 20-25 minutes, or until the fish flakes easily with a fork. For grilling, cook for about 5-7 minutes on each side.

Cook the Trout

Melt butter and drizzle it over the trout just before serving for a rich flavor.

Finish with Butter

Garnish with additional parsley and lemon slices. Serve hot with your favorite side dishes.

Serve

Fresh Trout

Lemon

Garlic Cloves

Fresh Parsley

Olive Oil

Using a sharp knife, finely dice the Wagyu beef tenderloin into small cubes, approximately 1/4 inch in size. Place the diced beef into a mixing bowl.

Prepare the Beef

Grate the Oregon wasabi root using a microplane or fine grater until you have about 1 tablespoon of freshly grated wasabi. Set aside.

Prepare the Wasabi

Add the grated wasabi, egg yolk, capers, shallots, Dijon mustard, olive oil, salt, and black pepper to the bowl with the diced beef. Mix gently but thoroughly to combine all ingredients.

Mix Ingredients

Carefully wash the Oregon wasabi leaves under cold water and pat dry. Slice the pickled wasabi stem into thin rounds.

Prepare the Wasabi Leaf and Stem

Using a ring mold, carefully pack the beef tartare mixture into the mold on a serving plate. Gently lift the mold away to reveal a beautifully shaped tartare.

Plate the Tartare

Top the tartare with the sliced pickled wasabi stem and arrange the wasabi leaves around the tartare for presentation.

Garnish

Serve immediately with toasted bread or crackers on the side. Enjoy your Wagyu Beef Tartare!

Wagyu beef tenderloin

Oregon wasabi leaf

Oregon wasabi root

Pickled wasabi stem

Egg yolk

Capers

Shallots

Dijon mustard

Olive oil

Black pepper

In a large pot, season duck legs and thighs with salt and pepper. Submerge in duck fat and cook on low heat for about 2 hours or until tender. Remove from fat and let cool.

Confit Duck Legs and Thighs

Score the skin of the duck breast and season with salt and pepper. In a hot skillet, sear the breast skin side down for 6-8 minutes until crispy. Flip and cook for an additional 3-4 minutes until medium rare. Let rest before slicing.

Seared Duck Breast

Peel and dice the mango. In a bowl, mix the diced mango with curry powder, lime juice, and honey. Set aside to allow flavors to meld.

Prepare Curried Mango

In a bowl, combine cooked jasmine rice, beaten egg, green onions, sesame oil, salt, and flour. Mix until well combined. Heat oil in a skillet and scoop rice mixture into the pan, flattening to form cakes. Cook until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Make the Fried Rice Cake

Arrange endive leaves on a serving platter. Top with fresh mint and cilantro leaves.

Prepare Garnish

Duck legs

Duck thighs

Duck breast

Duck fat

Ripe mango

Curry powder

Lime juice

Honey

Cooked jasmine rice

Green onions

Sesame oil

Flour

Endive leaves

Fresh mint leaves

Fresh cilantro leaves

In a small bowl, combine the red wine vinegar, finely chopped shallots, parsley, thyme, and freshly cracked black pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Mignonette Sauce

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge and twisting to open. Remove the top shell and discard it, keeping the oyster and its liquor in the bottom shell.

Shuck the Oysters

Arrange the freshly shucked oysters on a serving platter. Drizzle each oyster with the prepared mignonette sauce and add hot sauce to taste, if desired.

Serve the Oysters

Serve immediately, preferably with lemon wedges on the side for added flavor.

Enjoy

Fresh oysters

Red wine vinegar

Shallots, finely chopped

Fresh parsley, finely chopped

Fresh thyme, finely chopped

Freshly cracked black pepper

Hot sauce

Season the pork loin with salt and pepper. Preheat your grill to medium-high heat.

Prepare the Pork Loin

Wrap the pork loin with slices of bacon, securing them with kitchen twine if necessary.

Wrap with Bacon

Place the wrapped pork loin on the grill and cook for 20-25 minutes, turning occasionally until the internal temperature reaches 145°F (63°C).

Grill the Pork Loin

Trim and halve the Brussels sprouts. In a large bowl, toss them with olive oil, salt, and pepper.

Prepare the Brussels Sprouts

Place the Brussels sprouts on the grill and cook for about 10-12 minutes, until tender and slightly charred.

Grill the Brussels Sprouts

In a skillet, sauté the chopped onion in a little olive oil over medium heat until soft and translucent, about 5 minutes.

Sauté the Onion

In a dry skillet, toast the almonds over medium heat until golden brown, about 5 minutes. Stir frequently to avoid burning.

Toast the Almonds

Pork Loin

Bacon

Brussels Sprouts

Onion

Almonds

Wash the potatoes thoroughly and place them in a large pot. Fill the pot with enough water to cover the potatoes. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer until the potatoes are tender, about 20-25 minutes.

Cook the Potatoes

Once the potatoes are cooked, drain them and let them cool slightly. Peel the potatoes while they are still warm and mash them in a large mixing bowl until smooth. Add the goat cheese, egg, and salt to the mashed potatoes and mix well. Gradually add the flour, 1/2 cup at a time, until a soft dough forms.

Make the Dough

Dust a clean surface with flour. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch in diameter. Cut the ropes into 1-inch pieces. Use a fork to press down gently on each piece to create ridges, which will help hold the sauce.

Shape the Gnocchi

All-purpose flour

Potatoes (Russet or Yukon Gold)

Goat cheese

Once the ragù is ready, combine it with the cooked tagliatelle in the skillet. Toss to coat the pasta evenly with the sauce, adding reserved pasta water as necessary to reach your desired consistency. Plate the pasta and top with stracciatella cheese, grated parmesan, and chopped scallions for garnish. Serve immediately.

Finish and Serve

Stracciatella cheese

Parmesan cheese, grated

Scallions, chopped

In a large mixing bowl, combine the all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the egg.

Add Egg

Gradually pour in the water while mixing with a fork until a rough dough starts to form.

Add Water

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Knead Dough

Cover the dough with a damp cloth and let it rest for 30 minutes.

Rest Dough

Water

In a small bowl, combine 1/2 cup of warm water (about 110°F or 43°C) with the active dry yeast and a pinch of sugar. Let it sit for about 5-10 minutes until foamy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and sea salt. Whisk together until evenly mixed.

Make a well in the center of the dry ingredients and pour in the activated yeast mixture and the remaining water (1 cup). Mix with a wooden spoon or your hands until a rough dough forms.

Combine Wet Ingredients

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Knead the Dough

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

First Rise

Once risen, punch down the dough and transfer it to a floured surface. Shape it into a round loaf or a batard (oval shape) and place it on a parchment-lined baking sheet.

Shape the Dough

Cover the shaped dough with a damp cloth and let it rise again for about 30-45 minutes until puffy.

Foie Gras Torchon*

Mcfarland Springs Trout*

Wagyu Beef Tartare*

Half Duck For Two*

Oysters*

Grilled Pork Loin

Goat Cheese Gnocchi

Porcini Tagliatelle

Pierogi

Ken's Artisan Bread

Marcona Almonds

Flying Coyote Farms Chicories*

Smoked Spanish Olives

Citrus Salad

Burrata + Roasted Squash

Asparagus

Prix Fixe

Trout Crudo

Nori Pasta

Black Cod

Olives

Smoked Persephone Farm Beets