Bar Plates
Warm Greek Olives – 4
Imported White Anchovies/Caper Aioli/Croute – 8
Artisan Salumi/Cheeses – 4 each
Rabbit Sausage/Cabbage Slaw – 8
Borscht/Dilled Sour Cream – 5
Potato Latkes/Salmon Roe/Sour Cream
Red Onion/Lemon -10
Domestic Caviar/Red Onion/Crackers
Sour Cream/Mimosa – M.P.
Hummus/Baba Ghanouj/Flatbread – 8

Salads
Organic Mixed Greens/Citrus Vinaigrette/Cucumbers
Warm Chevre/Shaved Fennel – 7

Arugula & Carrot Ribbons/Honeyed Greek Yogurt
Golden Raisins/Pistachios – 8

Flatbreads
Pear/Bleu Cheese/Hazelnuts – 8
Italian Sausage/Garlic/Smoked Mozzarella – 9

Entrees
Duck Leg Confit/Truffled Yukon Golds
Beet Coulis/Orange Gastrique – 17

Rack of Lamb/Parsnip Puree/Arugula
Fig Glaze/ Harissa – 19

Kevin’s Linguini & Clams
Pepper Bacon/White Wine/Garlic/Butter – 17

Free Range Chicken Breast
Buttermilk Polenta/Almonds/Petite Salad - 18

* The Washington Department of Health would like you to know that food served raw or undercooked may cause illness.