À la carte Dinner Menu
Dine-in & Carryout 


​Appetizers

*East Coast Oysters $22
lemon, cocktail sauce, mignonnette 

White Asparagus Velouté $17 Ⓥ
Oregon morels, sautéed green asparagus, tarragon oil 

Yellowfin Tuna Tartare $20
Grand-Marnier aioli, avocado mousse, jalapeño

Little Gem Salad $15 Ⓥ
marinated feta cheese, cherry peppers, Kalamata olives, cucumber

Crispy Calamari $19
wild ramps aioli 


​
Entrées

Pan Seared Halibut $37
New Zealand mussels, olive oil crushed potato, fiddlehead ferns, pimentón broth
​
Steelhead Trout $29
lemon thyme-Vidalia onion coulis, patty pan squash, friseline salad

* Creekstone Prime Rib Eye Tournedos $49
pencil asparagus, charred scallion & piquillo pepper, pomme purée, Cabernet sauce

Tomato Raviolini $15 / 29
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, wild ramps

Crescent Duck Breast $37
Pierre Poive-black currant, baby bok choy, millet, ginger duck-jus


Desserts

Piña Colada $13
roasted pineapple, almond streusel, coconut sorbet

Dulce de Leche $13
chocolate sponge cake, truffle ganache, crème fraîche ice cream

Strawberry & Rhubarb $13
lime-olive oil cake, almond crémeux, fresh strawberries, Key lime sorbet

Honey Bee $13
honey mousse, walnut chiffon, blonde dulcey crémeux, ginger-caramel ice cream 

Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye