menu
STARTERS
MP
HALF DOZEN OYSTERS*
shallot mignonette
MP
14
SWEET GEM
green goddess, pecorino, breadcrumbs
14
18
BURRATA
english pea, pistachio, honeycomb, grilled bread
18
13
POLENTA FRIES
honey, chives, parmesan
13
18
CAULIFLOWER
almond, dukkah, herbs
18
19
AHI CRUDO*
agua chile, apple, salsa verde
19
17
BEEF TARTARE
smoked onion, tonnato, sweet potato
17
13
BRUSSELS SPROUTS
herb aioli, wild rice
13
10
BREAD SERVICE
extra virgin olive oil, balsamic
10
Pasta
28
TONNARELLI
prawns, lemon, pepper
28
28
BUCATINI
guanciale, tomato, pecorino
28
27
TAGLIATELLE
nettles, sunflower seed, parmesan, breadcrumb
27
28
RAVIOLI
wild mushroom, mascarpone, celery root
28
29
CAVATELLI
bolognese, olives, Calabrian chili, ricotta salata
29
Protein
42
KING SALMON*
cauliflower, leeks, olives
42
44
PORK CHOP*
rhubarb, farro, spring onion
44
45
NY STRIP*
wild mushroom, nduja aioli, savory bread pudding
45
FOUR COURSE CHEF'S TASTING MENU
we require the entire table to participate $79 per person
+40 wine pairing optional
Cocktails
16
CINDER & SMOKE
mezcal, smith & cross, cynar, bitters
16
16
TOUCHE PUSSYCAT
rye, meletti, lemon, egg white, bitters
16
15
PRIZEFIGHTER
tequila, genepy, grapefruit, aleppo
15
16
HONEY RYDER
vodka, amaricano bianca, chamomile, honey, lemon
16
15
PEGASUS
gin, aperol, curacao, lime
15
15
WOODLAND PARK SWIZZLE
pineapple rum, lime, mint, bitters
15
16
ST. CHARLES
bourbon, cognac, vermouth, bitters
16
WINE BY THE GLASS
SPARKLING AND ROSE WINE
13
*VALDO PROSECCO
glera (italy)
13
13
*JEAN VULLIEN & FILS CREMANT ROSE
pinot noir, mondeuse, gamay (france)
13
17
’21 PEYRASSOL CUVEE DES COMMANDEURS
grenache, cinsault, syrah, vermentino, mouvedre (france)
17
WHITE WINE
14
’21 GRAMERCY CELLARS
picpoul (walla walla valley, wa)
14
14
’20 SWICK
pinot grigio (oregon)
14
16
’19 KETTMEIR ALTO ADIGE
pinot bianco (italy)
16
13
‘20 MEINKLANG
gruner veltling (austria)
13
14
’20 SARACINA
chardonnay (california)
14
17
’20 CHINON BLANC LE DROIT
chenin blanc (france)
17
RED WINE
13
’20 LA CHEVALIERE
pinot noir (france)
13
15
’19 PEGAZ BROUILLY
gamay noir (france)
15
13
'20 MARY TAYLOR ANJOU ROUGE
cab sauv,cab franc (washington)
13
14
’18 CLOS SIGUIER, CAHORS
malbec (france)
14
18
’18 PELISSERO
nebbiolo (italy)
18
5pm-6pm | 9pm-10pm bar only
Food
3 ea
OYSTERS*
mignonette
3 ea
14
BURRATA
snap pea, honeycomb, mint grilled bread
14
10
RED OAK SALAD
anchovy vinaigrette, pecorino, breadcrumb
10
9
POLENTA FRIES
honey, herbs, parmesan
9
ROTATING PASTA
15
7
GARLIC BREAD
sourdough baguette, garlic butter
7
Binchotan Skewers
BEEF*
9
ROTATING FISH*
9
Cocktail
DEALERS CHOICE SPRITZ
10
Wine
10
HAPPY HOUR WINE
red or white
10
Join us Tuesdays for our 3 Course Pasta Menu + Wine
*$48
RED OAK SALAD
charred lemon, strawberry, hazelnut, pecorino
CHOICE OF PASTA
choose any of our house made pastas
SEASONAL DESSERT
GLASS OF WINE
choice of red | white
(ADD ON PROTEIN COURSE)
choice of any protein | 30
* Washington state health department wants you to know that consuming raw or under-cooked foods increases your risk of food borne illness