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2025 weekly Tasting Menus

Jan 23rd Menu
Jan 30th Menu
Feb 6th Menu
Feb 13th Menu
Feb 20th Menu

Dietary considerations will be accommodated with the most comparable item on each existing menu

If you are looking to customize a tasting menu, please reach out to schedule a private tasting!

January 23 Menu
Cold Appetizers

Turkish Chickpea Endive

Apricots, paprika, kalamata olives, parsley, endive spear (V/GF/NF)

Olive Crostini

Whipped ricotta, olive crostini, calabrian relish (NF)

Chicken Mini Pita

Curry chicken salad, mini grilled pita (DF)

Warm Appetizers

Kalbi Beef Bite

Mirin, sesame seeds, scallions (DF/NF)

Shiso Honey Prawns

Spiced mango sauce (DF)

Truffle and Wild Mushroom Flatbread

(DF/NF/V)
Duo Salad Plate

Grilled Halloumi Salad

Baby spinach, candied pecans, grilled halloumi cheese, blackberry mint balsamic vinaigrette (GF/Veg)

Wedge Salad

Buttermilk, Bleu cheese, bacon and chopped chives (GF/NF)
Small plates dinner

first course

Braised Short Ribs

Tomato red wine demi (GF/DF/NF)

Roasted Garlic Mashed Potatoes

Sweet cream, butter & chives (Veg/NF/GF)

Second Course

Black Pepper Tofu

Lemongrass, red chiles, fresh ginger, black peppercorn, green onions, coconut rice (V/GF/DF)

Third Course

Furikake Crusted Salmon

Furikake crusted, honey-sambal sauce (GF/DF/NF)

Tahini-Glazed Broccolini

Honey, almonds, tahini (V/GF)

Fourth Course

Ancho Spiced Chicken Breast

Mexican esquites, roasted sweet potatoes, poblano cream sauce (GF/NF)

Desserts

Apple Crisp Bites (NF)

Coconut Cream Pie (V/NF)

January 30 Menu
Cold Appetizers

Smoked Salmon Canapes

Pickled cucumber, dill cream cheese & capers (NF)

Pecorino Gougeres

apple butter (NF/Veg)

Flank Steak Rollatini

Herbed goat cheese, pickled red onion, fresh cilantro (GF/NF)

Warm Appetizers

Sausage & Mushroom Bites

Mascarpone and Wild Mushrooms (NF)

Artichoke Croquettes

Charred lemon parmesan aioli (NF/Veg)

Greek Chicken Skewer

Feta cream (GF/NF)
Duo Salad Plate

Herban Market Salad

Market wild greens, blistered tomato, shaved radicchio, champagne vinaigrette (GF/NF/V)

Whipped Ricotta Salad

Pickled root vegetables, watercress, & elderflower vinaigrette, watermelon garnish (GF/Veg)
Small plates dinner

first course

Lemon Rosemary Chicken

Free-range organic chicken breast, lemon-rosemary beurre blanc sauce (GF/NF)

Maple-Dijon Carrots

Roasted rainbow carrots, maple-dijon dressing (V/GF/NF)

Second Course

Garden Paella

Bell peppers, fava beans, grilled artichoke, Kalamata olives (V/GF/DF/NF)

Third Course

Filet Mignon

Truffle mashed potatoes, grilled asparagus, shallot/port compound butter (GF/NF)

Fourth Course

Seared Ahi Tuna

Coconut rice, Asian bok choy, spicy hoisin glaze (DF/NF)

Desserts

Sea Salt Caramels
GF/NF

Chocolate Mousse
(V/GF/NF)

February 6 Menu
Cold Appetizers

Tuna Poke

wonton crisp, wasabi aioli, black lava salt (DF/NF)

Pecorino Gougeres

Apple butter (NF/Veg)

Flank Steak Rollatini

Herbed goat cheese, pickled red onion, fresh cilantro (GF/NF)

Warm Appetizers

Mushroom Polenta Bites

Wild mushrooms, caramelized onions and polenta (GF/DF/NF/V)

Pork Belly Spoons

Grilled peach poblano chutney (GF/NF)

Signature Crab Cake

Sweet potato, dungeness crab, chipotle remoulade
(NF)

Duo Salad Plate

Pear and Gorgonzola

Arugula, pear, dried cranberries, sliced almonds, gorgonzola, red wine vinaigrette (Veg/GF)

Burrata & Stone Fruit Salad

Miner’s lettuce, burrata, candied pistachios (GF/Veg)

Small plates dinner

first course

Charred Top Blade

Blade steak, green peppercorn, sherry butter sauce (GF/NF)

Foraged Mushrooms

PNW wild mushrooms (King oyster or enoki), onions, garlic butter (V/GF/NF)

Second Course

Vegan Tagliatelle Bolognese

Fresh tagliatelle pasta, carrots, diced tomatoes, cannellini beans, chopped kale, capers, EVOO (V/GF/DF)

Third Course

Citrus Rubbed Salmon

Honey lemon coriander sauce (GF/NF/DF)

Forbidden Black Rice

Spring onions (V/GF/DF/NF)

Fourth Course

Honey Balsamic Chili Chicken Thighs

Organic free-range chicken, charred red onion pickle relish, lemon herb potatoes, garlic green beans (GF/DF/NF)

Desserts

Salted Caramel Ding Dong (GF/NF)

Strawberry Shortcake Parfait (NF)

February 13 Menu
Cold Appetizers

Herban Caprese Skewers

Tomato, mozzarella, basil leaf, pesto oil, balsamic glaze (VEG/GF/NF)

Berry & Brie Crostini

Mascarpone and brie cream, seasonal brie jam, spiced walnuts (Veg)

Smoked Salmon Canapes

Pickled cucumber, dill cream cheese & capers (NF)

Warm Appetizers

Adobo Steak Skewer

Charred pepper coulis (GF/DF/NF)

Grilled Shrimp Skewer

Shrimp, chorizo and chimichurri (GF/DF/NF/V)

Twice-Baked Potato Canape

Red potatoes, Beecher’s cheddar (GF/NF/Veg)

Duo Salad Plate

Marinated Feta Salad

Romaine lettuce, marinated feta, cherry tomatoes, pickled red onion, Mediterranean olive vinaigrette (GF/NF)

Panzanella

Grilled olive loaf, seared pearl onions, fresh tomato, market greens, shaved red onions, mozzarella (Veg/NF)

Small plates dinner

first course

Chicken Verde

Free-range organic chicken breast, salsa verde (GF/DF/NF)

Spanish Fava Beans

Garlic olive oil, smoked paprika, white wine (V/GF/NF)

Second Course

Rack Of Lamb

Roasted fingerling potatoes, mint gremolata (GF/NF)

Third Course

Miso Ginger Halibut

Miso ginger sauce (GF/NF/DF)

Kimchi Bok Choy

Baby bok choy, kimchi, white sesame seeds (GF/DF)

Fourth Course

Za’atar Roasted Eggplant

Za’atar, pomegranate, vegan buttermilk-yogurt sauce (V/GF/DF/NF)

Desserts

Lemon Bars (NF)

Dark Chocolate Truffles (V/GF/NF)

February 20 Menu
Asian Inspired
Appetizers

Thai Chicken Satay

Peanut dipping sauce (DF/GF)

Vegetarian Potstickers

Soy dipping sauce (NF/Veg)

Crab Rangoon

Soy dipping sauce (NF)

Apricot Chicken Lettuce Wrap

Butter lettuce, cabbage slaw, toasted cashews (DF/GF)

Salad PlateS

Asian Salad

Mixed greens, bean sprouts, mandarin oranges, sliced water chestnut, mushrooms, miso ginger vinaigrette, topped with Asian style crunchy noodles (NF/DF)

Cucumber and Carrot Salad

Peanuts, cilantro, fish sauce (DF/GF)
Small plates dinner

first course

Vegetarian Fried Rice

Seasonal vegetables, ginger, sesame and sweet chili sauce (NF/DF/V)

Second Course

Pad Thai

Tofu rice noodles, bean sprouts, peanuts, lime wedges (GF/DF)

Third Course

Citrus Marinated Salmon

Sweet ginger soy sauce (GF/DF)

Sides

Kimchi Bok Choy

Baby bok choy, kimchi, white sesame seeds (GF/DF)

Wok Fired Vegetables

seasonal vegetables, roasted sesame seeds (GF/NF/V)

Desserts

Triple Chocolate Brownies

(NF)

Coconut Cream Pie

(V/NF)

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