entrees shellfish Snacks accompaniments 9

entrees shellfish Snacks accompaniments 9

MICHAEL MINA’S
EXECUTIVE CHEF
MODERN BISTRO
GENERAL MANAGER
DAVID VARLEY
RYAN CALLAHAN
SOMMELIER
JEFF LINDSAY-THORSEN
shellfish
MENU DEGUSTATION
“ E V E R Y R E S TA U R A N T H A S D I S H E S T H AT S P E A K
T O T H E M O M E N T. F R E S H , L O C A L , S E A S O N A L A N D
PA C I F I C N O R T H W E S T S H E L L F I S H P L AT T E R &
1 / 2 B OT T L E R U I N A R T B L A N C D E B L A N C F O R 2
E X C I T I N G F O O D S T H AT C A N ’ T B E M I S S E D . T H I S I S
C H E F ’ S C U R AT E D C O L L E C T I O N O F T H I N G S Y O U
Daily Selection | 118
N E E D T O B E E AT I N G . ”
Le Petit 75 Per Person
Petit Pairing 40
L
TAY L O R S H E L L F I S H OY S T E R S *
Aguachile & Chive Blossoms | 3 ea.
STEAM E D P E N N C OVE M U S S E LS
Classic Mariniere, White Wine, Toasted Baguette | 16
WE DO ASK THAT THE ENTIRE TABLE PARTICIPATES IN THE MENU
PLEASE INFORM US OF ANY DIETARY RESTRICTIONS
Snacks
BAC O N-C H E D DAR P O P C O R N
Le Grande 105 Per Person
Premier Pairing 55
Grande Pairing 80
entrees
| 7
M A I N E LO B ST E R P OT P I E
Sweet Corn Johnnycake, Chanterelles, Bacon, Pesto | MP
H E R I TA G E B A C O N D E V I L E D E G G S
| 9
T E M P U R A M A I TA K E M U S H R O O M S
| 16
BAC O N & S WE ET C O R N H U S H P U P P I E S
PA N R O A S T E D N E A H B AY H A L I B U T
Monterey Bay Squid, Potato Pavé, Marcona Almond Cream | 32
| 9
ALAS K A TR O LL CAU G HT K I N G SALM O N
P L E A S A N T V I E W FA R M F O I E G R A S " P B & J "
| 12
appetizers
Heirloom Tomatoes, Braised Pole Beans, Swiss Chard | 36
R OASTE D MARY'S O R GAN I C C H I C K E N
Sweet & Sour Eggplant, Pickled Goat Horn Peppers | 29
ALAS K AN K I N G C R AB SALAD
Market Avocado, Jicama, Macadamia Nuts, Lime | 21
B U T T E R L E T T U C E & LO L A R O SA SA L A D
Candied Almonds, Aged Goat Cheese, Lemon Vinaigrette | 14
TA I L S & T R O T T E R S P O R K S C H N I T Z E L
Grilled Wenatchee Plums, Frisee, Mustard | 33
P L E A S A N T V I E W FA R M D U C K TA S T I N G
Morcilla, Beets, Sour Cherry Gastrique | 39
M I C H A E L M I N A ' S C L A S S I C A H I T U N A TA R TA R E *
Asian Pear, Pine Nuts, Habanero Sesame Oil, Mint | 21
R N74 STEAK F R ITE S AU P O IVR E*
Garlic Frites, Poivre Sauce
S W E E T C O R N A G N O LOT T I
Marinated Creekstone Skirt Steak
Burrata, Vanilla, Basil, Sun Gold Tomatoes | 17
Wagyu NY Strip Pavé
| 32
| 49
Dry-Aged RR Ranch Cote de Boeuf for Two
| MP
TAY L O R S H E L L F I S H C L A M C H O W D E R
Savory Clams, Crispy Potatoes, House-Smoked Guanciale | 17
H E R I TA G E P O R K M E AT B A L L S
Creamy Polenta, Tomato Fondue, Sarvecchio | 16
C L A S S I C C O U N T R Y PÂT É & C H I C K E N L I V E R M O U S S E
Shallot Marmalade, Pickled Market Cherries, Mustard | 16
accompaniments
9
R OASTE D LA B E LLE F O I E G R AS D O U G H N UT
Washington Currants, Marcona Almonds, Nutmeg | 24
MAC N’ CHEESE
" TA R T E P R O V E N Ç A L "
Beecher’s Cheddar,
Crispy Duck Skin
Summer Vegetables,
Caramelized Onions
D U C K FAT F R I E S
R O A S T E D “ PA R I S ”
Garlic, Rosemary, Sel Gris
MUSHROOMS
"CREAMED" SWEET CORN
Black Truffle Vinaigrette
R N 7 4 B U R G E R R OYA L E * Le Royal Avec Fromage | 19
Add Foie Gras | 6 Add Bacon or Fried Egg | 3
*EATI NG RAW OR U N DE RC O OK E D F I S H, S H E LLF I S H, EGG S OR M EAT I NCR EAS E S TH E R I S K OF FO ODBOR N E I LLN E S S.
P LEAS E ALE RT YOU R S E RVE R TO ANY FO OD ALLE RG I E S.