Dinner

The dinner menu is presented in two sections, menu items from the "Counter" are portioned as an appetizer or a light entrée, while a dish from the "Kitchen" is a full entrée. When combined with two or three Counter plates, it offers the perfect opportunity to try several dishes among friends. Dishes are inspired by the highest quality, market-driven ingredients of the Pacific Northwest with global influences in the creative preparation.

Counter dishes include lasagnette with house-made pasta and shellfish; baby octopus with potatoes and olive tapenade; suckling pig with tomato chutney; and a beef tartar roll with grain mustard and crisp shallots.

Kitchen dishes include favorites such as wild king salmon with an Indian spice rub and lobster mashed potatoes; branzino with tomato basil relish and balsamic syrup; as well as new items such as halibut filet with asparagus and morels; and duck confit with star anise and ginger beech mushrooms.

Dinner Menu

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FIRST

HOT HOUSE LETTUCE

dried raspberries, hazelnuts, goat cheese, black pepper honey vinaigrette 10.

CHILLED BLUE SHRIMP

horseradish, bloody mary dressing 14.

PROSCIUTTO di PARMA

pickled vegetables, red wine mustard 14.

ROASTED BEET SALAD

beet purée, oregon blue cheese, fig vinaigrette 10.

KING OYSTER MUSHROOMS, ARUGULA & ARTICHOKES

parmesan, lemon olive oil 12.

PARMESAN BISQUE

arugula, crisp salami, aged balsamic vinegar 11.

SCALLOP CARPACCIO

yuzu, caviar sauce 16.

MAC & CHEESE

shropshire blue cheese, pretzel crumb crust 13.

CRAB CAKE

caviar, crab cappuccino, sweet pepper, celery salad 15.

KABOCHA SQUASH FARRO RISOTTO

crisp sage, quince 11./18.

TRUFFLE GNOCCHI

truffle cheese, italian parsley 12./19.

TAGLIATELLE, CRISP PORK CHEEKS

penn cove mussels, lacinato kale, bbq pork broth 12./19.

SECOND

ARCTIC CHAR

forest mushrooms, soy beans, sunchokes 24.

SEARED SEA SCALLOPS

cauliflower purée, grilled endive, golden raisin, caper squash relish 25.

SEARED SPICED WILD SALMON

butter poached lobster, mashed potatoes, spinach, lobster sauce 32.

CARAMELIZED BLACK COD

crisp cornmeal shellfish, asparagus, herb aïoli, passion fruit jelly 25.

SLOW ROASTED STOKESBERRY HEN

poached truffle egg, potato croquette, asparagus, chicken jus 26.

ROASTED LAMB LOIN & LAMB SHANK

rainbow kale, chickpeas, organic carrots 30.

DRY AGED BEEF STRIPLOIN 29.

KOBE FLAT IRON STEAK 33.

black pepper tomato, hash brown potatoes, mushrooms, mustard relish

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

ART Restaurant Menu Image