entrees

PACI F IC NORTHWEST SH E LLF ISH PLATTE R &

1/2 BOTTLE R U I NART B LANC DE B LANC F OR 2

Daily Selection | 118

TAYLOR SH E LLF ISH OYSTE RS*

Aguachile & Chive Blossoms | 3 ea.

STEAM E D PE N N COVE M USSE LS

Classic Mariniere, White Wine, Toasted Baguette | 16

"TARTE PROVE NÇAL"

Summer Vegetables,

Caramelized Onions

ROASTE D “PAR IS”

M USH ROOMS

"CR EAM E D" SWE ET COR N

Black Truffle Vinaigrette

BACON-CH E DDAR P OP COR N | 7

H E R ITAG E BACON DEVI LE D EGGS | 9

TE M PU RA MAITAKE M USH ROOMS | 16

BACON & SWE ET COR N H USH PU PPI ES | 9

PLEASANT VI EW FAR M F OI E G RAS "PB&J " | 12

ALASKAN K I NG CRAB SALAD

Market Avocado, Jicama, Macadamia Nuts, Lime | 21

B UTTE R LETTUCE & LOLA ROSA SALAD

Candied Almonds, Aged Goat Cheese, Lemon Vinaigrette | 14

M ICHAE L M I NA 'S CLASS IC AH I TU NA TARTAR E*

Asian Pear, Pine Nuts, Habanero Sesame Oil, Mint | 21

SWE ET COR N AG NOLOTTI

Burrata, Vanilla, Basil, Sun Gold Tomatoes | 17

TAYLOR SH E LLF ISH CLAM CHOWDE R

Savory Clams, Crispy Potatoes, House-Smoked Guanciale | 17

H E R ITAG E P OR K M EATBALLS

Creamy Polenta, Tomato Fondue, Sarvecchio | 16

CLASSIC COU NTRY PÂTÉ & CH ICKE N L IVE R MOUSSE

Shallot Marmalade, Pickled Market Cherries, Mustard | 16

ROASTE D LA B E LLE F O I E G RAS DOUG H N UT

Washington Currants, Marcona Almonds, Nutmeg | 24

shellfish

E X E C U T I V E C H E F

DAVID VARLEY

G E N E R A L M A N A G E R

RYAN CALLAHAN

S O M M E L I E R

JEFF LINDSAY-THORSEN

Snacks

accompaniments 9

MODERN BISTROMICHAEL MINA’S

MAC N’ CH E ESE

Beecher’s Cheddar,

Crispy Duck Skin

DUCK FAT FR I ES

Garlic, Rosemary, Sel Gris

MENU DEGUSTATION“EVE RY R ESTAU RANT HAS D ISH ES THAT SPEAK

TO TH E MOM E NT. FR ESH, LOCAL, SEASONAL AN D

EXCIT I NG F OODS THAT CAN’T B E M ISSE D. TH IS IS

CH E F’S CU RATE D COLLECTION OF TH I NGS YOU

N E E D TO B E EATI NG.”

Le Petit 75 Per Person Le Grande 105 Per Person

WE DO ASK THAT THE ENTIRE TABLE PARTICIPATES IN THE MENUPLEASE INFORM US OF ANY DIETARY RESTRICTIONS

Petit Pairing 40 Premier Pairing 55

R N74 B U RG E R ROYALE* Le Royal Avec Fromage | 19 Add Foie Gras | 6 Add Bacon or Fried Egg | 3

*EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESS.

PLEASE ALERT YOUR SERVER TO ANY FOOD ALLERGIES.

MAI N E LOBSTE R P OT P I E

Sweet Corn Johnnycake, Chanterelles, Bacon, Pesto | MP

PAN ROASTE D N EAH BAY HALI B UT

Monterey Bay Squid, Potato Pavé, Marcona Almond Cream | 32

ALASKA TROLL CAUG HT K I NG SALMON

Heirloom Tomatoes, Braised Pole Beans, Swiss Chard | 36

ROASTE D MARY'S ORGAN IC CH ICKE N

Sweet & Sour Eggplant, Pickled Goat Horn Peppers | 29

TAI LS & TROTTE RS P OR K SCH N ITZ E L

Grilled Wenatchee Plums, Frisee, Mustard | 33

PLEASANT VI EW FAR M DUCK TASTI NG

Morcilla, Beets, Sour Cherry Gastrique | 39

R N74 STEAK FR ITES AU P OIVR E*

Garlic Frites, Poivre Sauce

Marinated Creekstone Skirt Steak | 32

Wagyu NY Strip Pavé | 49

Dry-Aged RR Ranch Cote de Boeuf for Two | MP

Lux Pairing $75

Grande Pairing 80

appetizers

R U I NART B LANC

DE B LANC 375M L