84 Yesler
84 Yesler
Basil pesto, heirloom tomatoes, pine nuts
Braised lamb sugo, black garlic, mint, pistachio
Aquerello rice, foraged mushroom, shaved pecorino
Goat cheese, baby leeks, pea vines
Zucchini puree, green raisins, salsa verde
Tomato caper sauce, saffron potatoes, pea tendrils
Campari glazed, broccoli rabe. grapefruit, hazelnut
Charred raddichio, confit potatoes, balsamic glazed red onions
Amuse bouche - herbed goat cheese with beet juice "caviar" pearls and sourdough cracker
Grilled singing scallop in a wagyu sauce and micro chervil
Lobster Tajarin
Fine Herbs Pappardelle
This was a lamb and mushroom ravioli that was to die for........
The penn cove mussels lasted about thirty seconds on our table. They're amazing!
Foie gras topped with black truffles and some buttered baguette
Beet cured salmon is amazing I could've eaten three of these without sharing
The Goose liver pate with citrus fig was so good that my wife who typically doesn't enjoy pate said that she could eat this everyday
Spirulina tajarin with crab and asparagus tips in a carrot butter beurre monte sauce
Falling up ($15), Smoke n Mirrors ($17)
Halibut in a leek sauce with panko croutons and morel mushrooms
Citrus Pavlova
Course 5 - Dry aged ribeye
sushi and sashimi, sushi, food, sashimi
Agnolotti
Razor Clams
Pistachio nougat at the end of our meal
Apple Cake
Churros melt in your mouth
Beet Cured Salmon