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Menu Description
Antipasti Freddi
Prosciutto di Parma
Pio Tosini 20 month-aged prosciutto with marinated apples and toasted mustard seeds.
Producer: Pio Tosini (Emilia-Romagna) aged 20 months served with apple slices that are dressed with black currant vinegar, toasted brown mustard seeds.
Insalata di cavolo rapa
Kohlrabi and watermelon radish salad with anchovy vinaigrette, capers, and parmigano.
We thinly slice kohlrabi and watermelon radish and season it with salt. Separately we make an anchovy vinaigrette with EVOO, anchovies and lemon juice. We toss the kohlrabi and watermelon radish with lemon segments, chopped parsley, and shaved parmigiano. We can do this vegan, vegetarian.
Insalata d’uva
Potato salad with aioli, carrots, celery and prosciutto cotto.
We use treviso, radicchio and castelfranco chicories with barolo vinegar, EVOO, salt, pepper, grapes, toasted walnuts and 1 oz gorgonzola dolce (Casa Leonard).
Insalata Russa
Chicory salad with grapes, toasted walnuts, gorgonzola dolce and Barolo vinaigrette.
We make aioli with eggs, garlic, salt, white wine vinegar, EVOO and pure olive oil. We mix the aioli with blanched potatoes and carrots (in boiling salted water). We add fresh celery and Prosciutto cotto (cooked ham, brined with herbs and gently cooked). We garnish the mix with celery leaves.
Antipasto Misto Della Casa
A taste of the above four antipasti.
A taste of the above four antipasti.
Antipasti caldi
Sauteed crespelle stuffed with taleggio and speck with sauteed butternut squash and fried sage.
Two crepes made with butter, milk, eggs, flour and salt. In between the crespelle we add speck (smoked and cured pork leg from Alto Adige) and 1.5 oz taleggio. We cook the crespelle with butter and EVOO. The crespelle is topped with roasted diced butternut squash, black pepper and fried sage leaves.
Tajarin con burro e salvia
Fine hand-cut egg yolk pasta with cultured butter and sage.
Narrow hand cut pasta made with egg yolk and OO flour. We toss the pasta in butter, sage, salt, pepper and the pasta water. Its topped with parmigiano reggiano. 120g for a large. 75g for a half size.
Tajarin al ragu
Fine hand-cut egg yolk pasta with pork and beef ragù.
Narrow hand cut pasta made with egg yolk and OO flour. The ragu is mirepoix and garlic pureed and cooked until well caramelized in EVOO. We add ground beef chuck, ground pork shoulder, tomato paste, pureed canned tomatoes, red wine, prosciutto ends, nutmeg, salt, pepper, 8-10 bay leaves, brodo and rosemary. The whole process takes 5 hours. On pick-up we add a touch of EVOO and top it with parmigiano reggiano.
Agnolotti stuffed with braised rabbit with double brodo and marjoram.
Dough made with OO flour and egg yolks. We braise rabbit with mirepoix, rice and kale, white wine and brodo. We pick the meat and puree it with the vegetables, barolo vinegar, a little marjoram and parmigiano. We make a double brodo with the rabbit liquid and then, when we run out, normal brodo. We finish the sauce with butter, barolo vinegar and marjoram. Parmigiano on top.
Risotto con gamberi
Risotto with Alaskan spot prawns, chives and Calabrian chili oil.
We add diced onion and garlic to EVOO and butter and cook until lightly caramelized. We add carnaroli rice to the onion mixture and cook until lightly toasted. We deglaze with white wine. We cook the rice with veg stock until its still a little firm but mostly cooked. We add ¼ C (for a large, 1/8C for a half) of chopped Alaskan spot prawns. They are caught in deep cold water and frozen withing hours of being caught. They are often served with their roe (bright red eggs). We add butter, parmigiano, chopped chives and top the dish with Calabrian chili oil (pureed Calabrian chilis and EVOO).
Guancia di manzo brasata
Barolo-braised beef cheek with celery root puree and pomegranate seeds.
Celery root puree is celery root, cream and a little butter. We cook the celery root and cream together for 3 hours or so and add butter when we puree. Day 1: We season the Painted Hills beef cheek with salt and pepper. Day 2: We marinate the cheeks in red wine, mirepoix, allspice, juniper, cloves, star anise, bay, cinnamon and black pepper. Day 3: We sear the meat and braise at 300 degrees starting in a cold oven. Day 4: We take the meat out of the braise. Strain the braising liquid, add brodo and reduce by half. On pick-up we add butter and barolo vinegar to the sauce. Fresh pomegranate seeds go on top.
Butter-poached sturgeon with Salsa Piemontese.
Our sturgeon is coming from the Columbia River. We cut it to 7 oz. We are poaching it in butter and bay leaves. We are serving it with Salsa Piemontese (onions, celery, garlic, golden raisins plumped with white wine, rosemary, sage, white wine vinegar and butter. This can be dairy free.
Cotechino in crosta di pasta brisee
Cotechino sausage and lentils in pate brisee with veal sauce.
7 oz. Cotechino (pork, cooked pork skin, pork fat, salt, pink salt, cloves, cayenne, cinnamon, sugar, nutmeg, mace) in pate brisee (AP flour, butter, sugar, salt and water) with lentils and veal sauce (veal neck bones, mirepoix, tomato paste, red wine, bay leaves, black peppercorns. Day 1: Roast bones on a sheet tray at 500-degree conventional oven until golden brown. At the same time the bones are roasting, caramelize the mirepoix in a little pure olive oil. Add tomato paste and caramelize. Deglaze with red wine. When the bones are done put them in the pot with the vegetables and red wine. Defat the roasting pans, put back on the burners and deglaze with water scraping up any fond. Add fond and water to pot. Add additional cold water to cover the bones by 1 inch. Bring to a simmer, skimming frequently, cook for 5 hours. Strain, chill and reserve the bones. Cover the bones with ice and put in the fridge. Day 2: Reduce veal stock by half, skimming frequently. Strain and chill. Simultaneously, in a separate pot, make a remoulage with the reserved bones, 2 big pieces of prosciutto, 6 bay leaves, 1/4C black peppercorns and cold water to cover by 1 inch. Bring to a simmer and cook for 6-7 hours, skimming frequently. Day 3: Add remoulage to reduced stock and reduce to 8 quarts, skimming frequently. Strain. Chill, defat. Make a roux of 1# (220g) butter, 1# (220g) AP flour. Cook for 15 minutes over medium heat. Add cold stock to hot roux in stages. Cook over medium low heat for 20 minutes, stirring frequently. Strain, chill. Pick up with red wine vinegar, chopped thyme and salt.
Cavolo lacinato
Roasted carrots with sage and Barolo vinegar.
We blanch lacinato kale in salted water and refrigerate. We roast garlic and add some of those cloves to EVOO, add some of the kale, chili flake, lemon juice and salt.
Carote Arrostite
Sauteed lacinato kale with roasted garlic and chili oil.
Roasted red cored chantenay carrots with EVOO, butter, sage, garlic and barolo vinegar.
Panna Cotta
Vanilla panna cotta with persimmon puree.
cream, milk, sugar, vanilla bean, salt, gelatin. Persimmon puree: persimmon, sugar, cloves, nutmeg, salt, lemon.
Almond Torta
Almond brown butter torta with almond gelato, currants and apple puree.
Brown butter, almonds, AP flour, sugar, eggs, salt, vanilla paste. Apple Puree: Apples, lemon juice, nutmeg, cinnamon, sugar salt. Apple Compote: Honeycrisp apples, almonds, salt, cinnamon, nutmeg, currants, apple cider juice. Almond gelato: almonds, cream, milk, glucose, salt, sugar, eggs, superneu
Pear brandy-poached pears with vanilla pastry cream, pizzelle, walnuts and caramel.
Pear brandy, sugar, water, vanilla bean, salt, black pepper, cloves, star anise and nutmeg. Vanilla pastry cream: milk, cream, vanilla bean, cornstarch, salt, sugar, gelatin and eggs. Caramel: sugar, glucose, cream, butter, vanilla paste, salt. Toasted walnuts. Pizzelle: butter, egg, sugar, vanilla paste, flour and baking powder.
Torta ai cioccolato
Chocolate cake with gianduja mousse, chocolate buttercream, hazelnut brutti ma buoni and Luxardo cherry sauce.
The chocolate cake is layered with cake, gianduja mousse, italian buttercream, chocolate glaze and brutti ma buoni. Cake: butter, AP flour, cocoa powder, salt, baking soda, baking powder, sugar, eggs, buttermilk, coffee. Buttercream: cocoa powder, egg whites, butter, sugar. Gianduja mousse: gianduja, whipped cream, gelatin, eggs, sugar and egg yolks. Chocolate glaze: cocoa powder, creme fraiche, water, 70% chocolate, sugar. Brutti ma buoni: hazelnuts, sugar, egg whites, vanilla beans. The cherries a luxardo cherries with almond grappa.
Zuppa Inglese
Ladyfinger soaked with acqua di cedro, layered with ricotta mousse and lemon curd with candied lemon zest and creme fraiche.
Zuppa is ricotta mousse, lemon curd, ladyfingers, acqua di cedro, creme fraiche and candied lemon zest. Ricotta mousse (yolks, sugar, prosecco {DOC, DOCG produced in Veneto and Friuli, made with prosecco grape, usually made with charmat-martinotti method-secondary fermentation in stainless steel tanks but sometimes produced classically) ricotta, cream, gelatin). Lemon curd (lemon juice, lemon zest, eggs, salt, butter, sugar). Ladyfingers (eggs, sugar, water, AP flour, cornstarch, salt). Acqua di cedro (water, sugar, acqua di cedro: grain alcohol steeped in zest of a specific lemon variety: Medica) (No Nuts)
Melon juice, sugar and water.
Pate di frutta
Fruit, sugar, tartaric acid and pectin. (Gluten free, nut free, booze free, gelatin free)

Sourced Ingredients
Anson Mills
Polenta, cornmeal other assorted grains.
An heirloom farm.
South Carolina
Local Roots
Chicories, red cored chantenay carrots and other random vegetables.
Jason & Siri
Duvall, Washington
Billy’s Gardens
Tonasket, Washington
Blueberries, apples, quince, melons, tomatoes and eggs in small amounts.
Alice & Peter
Arligton, Washington
Janelle & Jerry
Olympia, Washington
Present Tense
Kohlrabi and other assorted stuff.
Neil & Monroe
Preservation Meat Collective
Rabbits: Valley Farms, Acme. | Pork and Beef: Pure Country, Moses Lake. | Duck Bones: Little Farm by the Sea, Hoquiam.
A group of meat producers brought together from Sean (See-un).
Coffee beans from all over the world.
Scott Richardson
East Anchor Seafood
Trout, scallops.
Kayley Clevenger
Key City Seafood
Trout, assorted seafood.
All produce not covered by farms.
World Spice
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Duck bones, mirepoix, prosciutto ends, rabbit bones, parm rinds, bay leaves, peppercorns and water.
Double brodo
Brodo made with brodo instead of water. After cooking, it is reduced by half.
Veg brodo
Mirepoix, water, bay leaves, white wine and peppercorns cooked for 45 minutes.
Finishing salt
Alaskan Sea salt. Sitka, Alaska.
Casina Rossa. From Abruzzo. Olives are Gentile, Ghiandaro and Intosso. This is our all purpose EVOO. The ligurian EVOO is Riviera dei Fiori. Softer fruitier flavor. Taggiasca olives.
Plugra. From Missouri. 82% butterfat, unsalted “European style” they add a flavoring to mimic the slightly acidic lactic culture flavor.
For our basic bulk vinegars (white/red) we use the Volpaia brand. For more specialized and unique flavors (barolo, tomato, red and/or black currant vinegar) we use acetorium.
Aged 24 months from Emilia Romagna.
Kosher salt, Diamond brand.
Alverdi is the producer. White is usually pinot grigio. Red is Barbera or Cabernet Sauvignon or a blend.
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