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

Appetizers

Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue - 13

Pan Seared Hudson Valley Foie Gras with Caramelized Figs and Port Glaze - 14

Thai Curry Kabocha Soup with Whipped Coconut Cream - 10

Seared Tuna with Soy-Tomato Vinaigrette and Sweet Pickled Onion - 12

Takikawa Farm Mixed Greens with Miso-Red Pepper Dressing and Spiced Hazelnuts - 10

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

Ballard Sesame Caesar Salad - 9

Entrées

Pan Seared Duck Breast with Sweet Potato Purée & Balsamic Reduction - 27

Ballard “Tom Yum” Style Seafood with Shiitake Mushrooms, Leeks, and Gingered Rice - 28

Grilled Squab with Spaghetti Squash, Pomegranate Demi Glaze and Truffled Watercress Salad - 31

Grilled Filet Mignon w/ Wasabi Spätzle, Bacon-Brussel Sprouts and Caramelized Shallot Glaze - 32

Crispy Skin Arctic Char with Celeriac Puree, Apple-Fennel Salad and Mustard Emulsion 29

Special dietary needs accommodated on request.
An 18% gratuity will be added for parties of six or more
$10 Corkage Fee Per 750ml Bottle
~ $5 Split Plate Charge~