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single vineyard counoise from chateuneut-du-pape
isabelle and matthiew champart France
a classic style brut
citron muddled with fresh lemons, sugar, sour and a twisted lemon and sugar rim
vodka, blue curacao, pineapple, citrus
banana liquer, vodka, godiva chocolate, splash of bacardi 151, creme
apple schnapps, cinnemon and apple infusion, vodka, sour splash
muddled cucumber, fresh mint and lime, vodka, and liquid sugar
pearl lo coco vodka, frangelico, cointreau, cream
muddled chrries, triple olive cherry vodka, splash of citrus soda
muddled lemon, van gogh pineapple vodka, chambord, sour and sugar rim
hawaian guava nectar, drop of van gogh pineapple vodka, champagne
fresh respberry puree, drop of grey goose ie vanille vodka, champagne
melon infused vodka, midori melon liquer, champagne
cuervo 1800, dash cointreau, muddled limes, orange juice champagne
your choice of four served in frosted shooters
with fresh orange grated nutneg
raspberry balsamic vinaigrette, walnuts, ripe plum and carnbozola crostini
fresh croutons and shaved parmaggiano-reggiano
scented with ginger and lemon zest
sauteed with marinara, sambal oelek and cucumber infused vodka
rotating seasonal selection, ask your server
grilled wild king salmon with organic heirloom tomato beurre blanc, washington green beans, and roasted red potatoes
marinated alaskan black cod with furikake rice and kaiware salad
seared and poached in white wine, lemon and cream with grape tomatotes, capers, and pink singing scallops
thai chili infused clarified butter and grilled vegetables
house cut with cabernet-cabrates butter and braised greens
stone-ground mustard and sliced cornichon
with crumbled walnut and shallot, mashed potatoes and grilled vegetables
a selection of line imported cheeses with fresh fruit, grapes, honey and nuts
wrapped and fried ganache-coated banana over vanilla bean ice cream with blackberry-riesling puree and mint syrup
raspberry coulis and whipped chambord cream
fried blossoms over local Asian pear, with a radish, sugar snap pea and brussel sprout slaw
eggplant, fennel, basil, and penne pasta with fresh marinara, combozola and shite truffle oil
sparkling moscato custard with wild huckleberries strawberries and mint