Three-Course Prix Fixe  $65
Dine In (Tuesday-Thursday)
Carry Out (Tuesday-Saturday)

​​Appetizers

*East Coast Oysters $21
lemon, cocktail sauce, mignonnette 

White Asparagus Velouté $16 Ⓥ
Oregon morels, sautéed green asparagus, tarragon oil 

Yellowfin Tuna Tartare $19
Grand-Marnier aioli, avocado mousse, jalapeño

Little Gem Salad $14 Ⓥ
marinated feta cheese, cherry peppers, Kalamata olives, cucumber

Crispy Calamari $18
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 $14 / 28
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, wild ramps

Crescent Duck Breast $36
Pierre Poive-black currant, baby bok choy, millet, ginger duck-jus


Desserts

Piña Colada $12
roasted pineapple, almond streusel, coconut sorbet

Dulce de Leche $12
chocolate sponge cake, truffle ganache, crème fraîche ice cream

Strawberry & Rhubarb $12
lime-olive oil cake, almond crémeux, fresh strawberries, Key lime sorbet

Honey Bee $12
honey mousse, walnut chiffon, blonde dulcey crémeux, ginger-caramel ice cream

​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye