| *oysters: |
|
| kusshi |
3ea |
| kumamoto |
3ea |
|
|
choice of accompaniment:
red grape granite and spanish olive oil
kumquat vinaigrette with thai chili
lemon Vinaigrette & rose water champagne sorbet |
| |
|
| essential bakery columbia bread |
2 |
| secret stash sea salt, olive oil |
| |
|
| steamed edamame |
3 |
| house made soy salt |
| |
|
| truffle fries |
6 |
| black truffle oil, truffle salt |
| |
|
| fried rosemary bread |
7 |
| mizzuna, shaved fennel, truffled parmesan butter |
| |
|
| house green salad |
8 |
| mizzuna, lemon vinaigrette, shaved pecorino cheese |
| |
|
| ventana haute dog |
8 |
| house made pork link, korean bbq glaze, kimchee |
| |
|
| simply heirloom tomatoes |
9 |
| basil pistou, avocado puree, fleur de sel |
| |
|
| fried brussel sprouts |
9 |
| brown butter, lemon, white anchovies |
| |
|
| roasted maitake mushrooms |
12 |
| crispy pork trotter, ham consomme, potato |
| |
|
| carlton farms pork spare ribs |
12 |
| minted watermelon salad, pomegranate glaze, cocoa nibs |
| |
|
| *sashimi of alaskan king salmon |
12 |
| edamame, daikon radish, yuzu sambal |
| |
|
| ventana burger |
13 |
| chili relleno and cheese stuffed burger, bacon, escarole, humboldt fog goat cheese dressing |
| |
|
| *seared dayboat scallops |
14 |
| corn, pancetta, grape tomatoes |
| |
|
| *crispy skin blue snapper |
14 |
| gai laan, hon shimeji mushrooms, chinese black bean sauce |
| |
|
| *cattail creek farms spring lamb |
14 |
| peruvian potato, fava beans, morel mushrooms |
| |
|
| *flatiron steak |
14 |
| mashed potato, lacinato kale, vega de llos butter |
| |
|
| artisian cheese plate |
14 |
| ask your server about tonight's selections |
| |
|
|
|
*the king county health department would like to warn you that consuming undercooked or raw foods may result in food borne illness.
Executive chef: joseph conrad |
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