Starters Soups
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small plates les fromages starters see the board for our current selections, house made crackers, marmalade 4.75 for 1, 3 for 13.50 fried marcona crispy pork belly chicken liver paté maison almonds mostarda mousse honeyed filberts, cornichons, whole grain 8.00 8.50 8.50 mustard, sea salt 12.00 burgundy snails house cured duck roasted wagyu herb butter landjaeger marrow bone confit of muscovy duck leg 9.50 dijon mustard croutons, capers, puy lentils, frisée, warm red wine and 8.50 herb salad bacon vinaigrette 10.50 14.50 warm marinated wild pacific castelvetrano octopus house fermented charcuterie olives pimenton de la tarragon selection of house cured meats, fermented 7.00 vera, oil cured pickle tarragon pickle olives, tarragon, 3.00 14.00 chickpea fries olive oil, lemon juice curry mayonnaise 10.50 brochette du jour pan fried veal sweetbreads 8.00 apricot-thyme gastrique 7.50 14.50 duck fried georgie’s brussels fingerling foie gras terrine grilled lamb chops sprouts potatoes preserves fried polenta, lavender, whole grain mustard 9.00 aioli 18.00 and honey jus 8.50 15.50 burrata (4oz) truffle salt, tapenade, roasted garlic, extra virgin olive oil, sherry vinegar, croutons 12.50 soups *tartare de boeuf (limited availability) hand chopped to order, shallots, capers, sea salt, egg yolk soup du jour 14.00 always a purée, with house baked bread raclette 7.00 roasted spring brook “reading” raclette style cheese, new potatoes, house cured lonza, onion soup gratinée cornichons chicken and beef stock, croutons, gruyere 18.50 12.50 seafood small plates calamari fritti wild caught atlantic squid, chickpea and rice flour, harissa rouille salads 12.50 house cold smoked salmon gravlax prima greens grilled rye crostini, mustard crème fraiche, mixed greens, red wine vinaigrette, caper-red onion slaw pt. reyes blue cheese or cypress grove chevre 12.50 8.00/11.00 add chicken breast or bay shrimp 14.00/17.00 truffled wild prawns marcona almonds, honey, sea salt, fines herbs, truffle oil island caesar 15.00 romaine, grilled crouton, anchovies, roasted garlic vinaigrette, parmigiano-reggiano clams and chorizo 9.00/12.00 washington clams, house made chorizo, add chicken breast or bay shrimp white wine, basil, tomato coulis 15.00/18.00 13.50 *½ dozen oysters on the half shell beet salad white wine mignonette locally grown bibb lettuce, candied walnuts, marinated onions, m.p fourme d’ambert, walnut vinaigrette 14.50 semolina crusted northwest oysters truffle mayonnaise *salade nicoise 13.50 rare grilled ahi, fingerling potatoes, baby spinach, apples, pecorino, marinated castelvetrano olives, hard boiled egg, dijon penn cove mussels: vinaigrette 17.00 ”à la marinière” white wine, shallots, celery, garlic 13.50 salade lyonnaise with a side of fries 17.50 frisée, house pancetta, poached egg, warm sherry vinaigrette, pain de mie croutons “au cidre” 13.50 blue mountain cider, house cured bacon, shallots, crème fraiche 13.50 chef/owner: sieb jurriaans with a side of fries sous chef: eric “red” smith 17.50 *the state of washington would like you to know that eating raw and/or undercooked foods may be harmful to your health. we would like you to know that raw and/or undercooked foods are delicious! menu items and prices subject to change entrees fish frites semolina crusted rock fish, fennel-red plats du jour onion slaw, french fries, caper remoulade 15.00 sunday *bistro burger coq au vin painted hills ground beef, house baked bun, red wine braised washington natural chicken, watercress, red wine onions, aioli, grafton village chevre gnocchi, bacon, mushrooms reserve cheddar, french fries 24.00 17.50 split plate add 2.00 monday *lamb burger bouillabaisse chevre aioli, house baked bun, pickled pepper- mussels, clams, white fish, fingerling potates, croutons, tomato relish, mixed greens, french fries rouille, saffron fumé 18.50 28.00 split plate add 2.00 cassoulet tuesday lamb, pork belly, duck confit, house made toulouse choucroute garni sausage, rockwell beans, ham hock. house made toulouse sausage, pork belly, pork loin, 24.00 bacon, potatoes, house fermented sauerkraut, riesling, mustards pan roasted washington natural half chicken 26.00 (please allow extra time) polenta, braised endive, rosemary- gorgonzola pan jus wednesday 24.00 moulard duck breast a l’orange grilled endive, pommes dauphine, citrus jus house pancetta and delicata squash risotto 28.00 parmigiano-reggiano 14.50 thursday wild boar ragout 72 hour jarret de boeuf house made noodles, sun dried tomatoes, nicoise wagyu beef, wild mushrooms, hand cut noodles, pan jus olives 26.00 18.50 trout grenobloise friday and saturday pan seared idaho rainbow trout, lemon-caper brown please see your server butter sauce, fingerling potatoes 22.00 clams and chorizo washington clams, house made chorizo, white wine, basil, tomato coulis 19.50 on the side... penn cove mussels: “à la marinière” white wine, shallots, celery, garlic 19.50 french fries with a side of fries 5.00 23.50 “au cidre” braised greens blue mountain cider, house cured bacon, shallots, 5.00 crème fraiche 19.50 fried polenta, honey-mustard jus with a side of fries 5.00 23.50 mixed greens, vinaigrette 5.00 puy lentils 5.00 steak frites house baked bread and butter 2.50 painted hills naturally raised beef, pt reyes blue cheese aioli, braised greens, french fries. 8oz hanger 27.00 *12oz new york strip 29.00 *6oz filet mignon 30.00 *the state of washington would like you to know that eating raw and/or under- cooked foods may be harmful to your health. we would like you to know that raw and/or undercooked foods are delicious! 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