Truffled Turnip Soup with Bacon and Chives   10

Honey Tamarind Glazed Quail with Arugula-Coconut Salad   12

New Style Hamachi Sashimi with Avocado and Soy-Yuzu Vinaigrette  13

Asian Style Ceviche with Shrimp, Calamari and Hearts of Palm  11

Pan Seared Foie Gras with Mango Salsa and Port Reduction  14

Ballard Sesame Caesar Salad  8

Entrées

Pan Seared Scallops  26
with Achiote Risotto and Tomatillo Sauce

Roasted Duck Breast   25
with Sweet Potato Purée and Balsamic Reduction

Herb Crusted Tuna   26
with Niçoise Mashed Potato, Haricot Vert and Tomato-Miso Beurre Blanc

Australian Rack of Lamb   27
with Caramelized-Scallion Polenta Cake and Tomato-Red Pepper Coulis

Grilled Beef Tenderloin   28
with Caramelized Onion-Yukon Potato Hash and Sautéed Artichokes

Special dietary needs accommodated on request.   An 18% gratuity will be added for parties of six or more

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Executive Chef Budi Kazali

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