The Ballard Inn & Restaurant Menu
This is a SAMPLE menu only and is subject to change

Appetizers

Spring Asparagus Soup with Bacon & Meyer Lemon Crème Fraiche 10

Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue 13

Pan Seared Hudson Valley Foie Gras with Farmer’s Market Cherry Compote 14

“New Style” Hamachi Sashimi with Avocado & Soy-Yuzu Vinaigrette 13

Crusted Sweetbreads with Oyster Mushrooms & Marsala Reduction 12

Duck Confit Salad with Mustard Seed Vinaigrette, Pine Nuts & Bacon 11

Ballard Sesame Caesar Salad 9

Entrées

Crispy-Skin Barramundi with Frijole Rice Cake & Escabéche Sauce 29

Oven-Roasted New Zealand Grouper with House Made Chorizo, Clams & Edamame Rice 29

Panko-Crusted Australian Rack of Lamb with Artichoke & Potato Hash 32

Grilled Beef Tenderloin with Yukon Mashed Potatoes, Spinach, & Caramelized Onions 32

Pan Seared Duck Breast with Sweet Potato Purée & Balsamic Reduction 28

Executive Chef Budi Kazali

Special dietary needs accommodated on request.
An 18% gratuity will be added for parties of six or more
$15 Corkage Fee Per 750ml Bottle
~ $5 Split Plate Charge ~