three TEN main ▪ January 2011

Appetizers

Creole Crab Cakes ~12.

With Commander’s Palace remoulade sauce & scallion hushpuppies

Pear & Prosciutto Salad ~12.

La Quercia Prosciutto Americano, roasted pear, baby lettuces, toasted pecans,
lemon, extra virgin olive oil & Midnight Moon goat cheese

Goat Cheese Bruschetta ~11.

Rolling Stone Idaho chevre & house-cured coppa, grilled Bigwood Campagna bread,
fennel bulb salad, pickled red grapes, black olive vinaigrette

Crimson Beet Salad ~10.

Fresh baby lettuces & roasted organic beets,
Rogue Creamery “Oregonzola” blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Shanghai Tacos ~ 10.

Scallion pancakes, 5-spice pork belly, cucumber kimchi, hoisin-plum sauce

Potato Gnocchi ~9.

Brown butter, house-cured pancetta, Pecorino-Romano
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Entrees

Prime Rib of Idaho-Raised Pork ~26.

Pan-roasted, thick-cut Double XL Ranch Prime Berkshire Pork from Meridian, Idaho,
With sautéed greens, bacon white beans, butternut squash puree & apple cider jus

Braised Short Rib Goulash ~24.

Angus beef short rib braised with Hungarian paprika and Moscato wine,
Served over potato gnocchi & roasted turnips, topped with mascarpone & caramelized onion

Petaluma Poultry Free-range Chicken ~ 21.

Pan-roasted breast served over roasted tomato risotto
with pancetta, brussel sprout leaves, fresh thyme & Riesling jus

Red Curry Scallops ~19.

Bay scallops simmered in coconut milk & red Thai curry sauce, served with jasmine rice,
Cucumber ribbons, cashews, crispy shallots & fresh mint

Hand-made Winter Squash Ravioli ~18.

Butternut squash, brown butter, fresh sage, Balsamico, Parmigiano-Reggiano
 Specials

Washington Hama Hama Oysters ~11./half doz. 2./each

From the cold & deep waters of the Hamma Hamma River estuary on
Washington’s Olympic Peninsula, Fresh shucked, on the half shell with
habañero-lime sorbet or cocktail sauce and fresh horseradish

Ginger-cured Hamachi Sashimi ~16.

Grapefruit, daikon salad, yuzu vinaigrette, nori, sesame seeds

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Pan-roasted Alaskan Coast Black Cod ~ 32.

Potato gnocchi, roasted cauliflower & shallots, warm shitake mushroom vinaigrette

Double R Ranch Washington Ribeye Steak ~ 34.

Gorgonzola butter, zinfandel syrup & Idaho russet mashers with roasted garlic olive oil

Seared Rare Maine Sea Scallops ~ 32.

Hand-made farfalle pasta, saffron-Prosecco cream sauce, lemon-braised artichoke hearts

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$5 entrée split charge, $3 appetizer split charge

▪NO PERSONAL CHECKS ACCEPTED▪
20 % gratuity added to parties of 6 or more