prima

a northwest bistro

dinner

“one of the very nicest things about life is the way we must regularly
stop whatever it is we are doing and devote our attention to eating. “
~luciano pavarotti

executive chef/owner: sieb jurriaans

general manager/owner: jennifer jurriaans
sous chef: miles harrison
pastry chef: natanya johnson
360-221-4060

no cell phones please.

18% gratuity included for parties of 8 or more.
 a northwest bistro

small plates
crisp pork belly with apricot mustard…….6.00
fried spanish marcona almonds……..……7.00
burgundy snails in herb butter……..………7.00
seasonal wild mushrooms, sautéed
and served in a cast iron skillet.…….….…9.00
warm marinated olives…… ……….....……3.50
chicken liver mousse…………..……………6.00
appetizers
cheese
please see our cheese menu for today’s selections.
burrata
cream infused artisan fresh mozzarella with
sun dried tomato pesto, balsamic, pine nuts and
grilled croutons…...………………...…………………...10.50
paté
honey-mustard almonds, cornichons, dijon
and sea salt…………….…………………………..……..8.00
farmer’s plate
lyonnaise salami, landjaeger, prosciutto, tomme de
savoie, normandy butter, and grapes………..…….12.50
confit of duck leg
over a salad of puy lentils and frisée with
a warm bacon vinaigrette……………………………12.50

soups and salads pan fried veal sweetbreads

with apricot and thyme gastrique…………….…….11.00
soup du jour *grilled lamb chops
always a puree, served with two lamb chops with fried polenta, lavender
a baguette………………………………...………..4.50/6.50 and a whole grain mustard and honey jus………..12.50
french onion soup duck fried fingerling potatoes
in a cast iron pot with croutons and w/ aioli……………………………………………………..7.50
gruyere………………………...……………...……...…..11.00
prima greens raclette
mixed greens and red wine vinaigrette roasted alpine cheese with new potatoes,
with oregon blue cheese or cypress cornichons and prosciutto…………………………...12.00
grove chevre………………………………………..6.50/9.50
add chicken breast or bay shrimp….…….…11.50/14.50 seafood
island caesar
romaine, grilled crouton, anchovies, truffled wild prawns
roasted garlic vinaigrette and sautéed with marcona almonds, honey, sea salt,
parmigiano-reggiano………….………………...7.50/10.50 fines herbs and truffle oil…………………………….11.50

add chicken breast or bay shrimp….……….12.50/15.50 manila clams and chorizo

salade lyonnaise
frisee, bacon lardons, poached egg and warm
sherry vinaigrette ………………………………...….....11.00
roasted beet salad
bibb lettuce, candied walnuts, marinated onions,
fourme d’ambert, walnut vinaigrette……………...11.50
*salade nicoise
rare grilled ahi, fingerling potatoes, baby spinach,
apples, ricotta salata, marinated olives,
hard boiled egg and dijon vinaigrette……………..12.50
“tell me what you eat,
and i will tell you who you are.”
- jean anthelme brillat-savarin
tomato coulis, basil and extra virgin olive oil……12.50
*½ dozen penn cove select oysters on the half shell
white wine mignonette...........................................11.00
calamari fritti
dusted with chickpea and rice flour
with harissa rouille………………………………………8.50
1½ lbs of penn cove mussels “à la marinière”
steamed in white wine with shallots,
celery and garlic…………………………………......14.50
add a side fries for the classic “moules frites”.….18.50
scallops and short ribs
grilled scallops with braised painted hills
beef short ribs…..……………………………………...12.00
bread served upon request

*the state of washington would like you to know that eating raw
and/or undercooked foods may be harmful to your health.
 a northwest bistro

entrees
fish frites
semolina dusted white fish with fennel-red
prix fixe
onion slaw, french fries and caper remoulade…….15.00
30.00 per person
*bistro burger
oregon country ground beef with watercress, first
red wine onions, grafton village reserve choice of:
cheddar and french fries……………………………....12.50 small prima greens
roasted free range chicken breast small island caesar
polenta, braised endive, rosemary-
gorgonzola pan jus……………………………………....19.50
second
wild mushroom macaroni and cheese choice of:
gruyere, mornay and breadcrumbs………...............12.50
*hanger steak frites
local squash, bacon and mascarpone risotto roasted free range chicken breast
with thyme and parmigiano-reggiano………..9.00/17.00 trout grenobloise
trout grenobloise
pan seared rainbow trout with lemon-caper
pan sauce and fingerling potatoes……………..…...18.50 third
choice of any dessert

no substitutions please

steak frites
painted hills oregon beef
served with oregon blue cheese aioli,
sautéed local greens and french fries.
*8oz hanger steak
19.50
*6oz filet mignon
26.50

on the side...
french fries……………………………………..……………4.00
sautéed local greens …………………….……..…....….3.50
fried polenta with honey-mustard jus…………….…...4.00
mixed greens with red wine vinaigrette...………..…..4.00
normandy butter.………….…………………….………..3.00 “i think it is a great error to consider a
heavy tax on wines as a tax on
puy lentils……………………………………………………4.50 luxury. on the contrary, it is a tax on the
health of our citizens.”
~ thomas jefferson

bread served upon request

*the state of washington would like you to know that eating raw
and/or undercooked foods may be harmful to your health.
*wines in red are also available by the 3oz taste, 6 oz glass and bottle. 3oz 6oz bottle

champagne and sparkling

bb cap extra dry rosé (187 ml) burgundy, fr - - 9
zardetto prosecco veneto, it - - 28
gruet brut rosé albuquerque, nm - - 28
gruet blanc de noirs brut (2oz/4oz) albuquerque, nm 3.5 6.5 34
scharffenberger brut mendocino, ca - - 32
louis roederer brut champagne, fr - - 75

rosé
domaine ott rosé "les domaniers" provence, fr 5.5 10.5 40

chardonnay
wallace brook by adelsheim chardonnay wilamette valley, or 4 7.5 28
gagnerot hautes cotes de beaune “les gueulottes” burgundy, fr - - 40
joseph drouhin chablis "domaine de vaudon" burgundy, france - - 46
milbrandt vineyards "legacy" sundance chardonnay columbia valley, wa 4.5 8.5 32
hess chardonnay "su'skol vineyard" napa valley, ca - - 36
domaine drouhin oregon chardonnay “arthur” wilamette valley, or - - 56

aromatic whites
j & f lurton viognier "les salices" languedoc, fr - - 22
whidbey island winery roussanne/viognier yakima valley, wa - - 26

tablas creek cotes de tablas blanc paso robles, ca - - 38

coudoulet de beaucastel cotes-du-rhone blanc rhone valley, fr - - 70

whidbey island winery whites

whidbey island winery island white whidbey island, wa 4 7.5 28
whidbey island winery siegerrebe whidbey island, wa - - 24
whidbey island winery roussanne yakima valley, wa - - 26

corkage 15. per bottle 30. per magnum

*wines in red are also available by the 3oz taste and 6oz glass 3oz 6oz bottle

sauvignon blanc and loire style whites

wither hills sauvignon blanc marlborough, nz 4.5 8.5 32
merryvale "starmont" sauvignon blanc napa valley, ca - - 30
villa maria sauvignon blanc marlborough, nz - - 28
philippe raimbault sancerre “apud sariacum” loire, fr - - 52
kanu chenin blanc stellenbosch, s.a. - - 22
mulderbosch chenin blanc western cape, s.a. - - 26
roc de chateauvieux vouvray loire, fr - - 26
chateau moncontour vouvray sec loire, fr - - 38

alsatian and german style whites

adelsheim pinot blanc wilamette valley, or - - 28
bethel heights pinot blanc willamette valley, or 5 9.5 36
domaine schlumberger pinot blanc “les princes abbes” alsace, fr - - 28
carabella pinot gris wilamette valley, or - - 28
adelsheim pinot gris wilamette valley, or - - 30
j vineyards pinot gris sonoma, ca - - 30
selbach riesling (one liter bottle) mosel, ger 4 7.5 42
selbach-oster riesling kabinett mosel, ger - - 34

spanish and Italian whites

avinyó vi d'agulla penedes, sp - - 22
xarmant txakolina basque country, sp - - 22
ameztoi txakolina basque country, sp - - 34
morgadio albarino rias baixas, sp - - 36
martinsancho verdejo rueda, sp - - 34
kris pinot grigio veneto, it 4.5 8.5 32
alois lageder pinot grigio alto adige, it - - 28
inama soave classico verona, it - - 26
arigolas costamolino vermentino sardinia, it - - 24
alois lageder muller thurgau alto adige, it - - 34
mastroberardino fiano di avellino campania, it - - 40

corkage 15. per bottle 30. per magnum

*wines in red are also available by the 3oz taste and 6oz glass

rhone style wines (it is my belief that these kind of red wines are
the best match with my style of food! -sieb) 3oz 6oz bottle
morgan "cotes du crow's" grenache-syrah monterey, ca - - 32

delas "saint-esprit" cotes-du-rhone rhone valley, fr 4.25 8 30

lava cap mourvedre el dorado, ca - - 44
di stefano grenache columbia valley, wa - - 34
domaine le colombier vacqueyras rhone valley, fr 5 9.5 36
perrin vinsobre "les cornuds" rhone valley, fr - - 34
tablas creek cotes de tablas rouge paso robles, ca - - 38
le mas des collines gigondas rhone valley, fr - - 50
coudoulet de beaucastel cotes-du-rhone rhone valley, fr - - 44
chateau val joanis cotes du luberon "reserve les griottes" rhone valley, fr - - 42
emmanuel darnaud crozes-hermitage rhone valley, fr - - 52
whidbey island winery syrah yakima valley, wa - - 38
helix by reininger syrah columbia valley, wa 6.5 12 50
seven hills syrah walla walla valley, wa - - 40
reininger syrah walla walla valley, wa - - 52
canon de sol syrah columbia valley, wa - - 50
delas hermitage "marquise de la tourette" rhone valley, fr - - 70
lava cap petite sirah el dorado county, ca - - 46

pinot noir
cono sur pinot noir colchagua valley, chile 4 7.5 28
joseph drouhin pinot noir "vero" burgundy, fr - - 32
wallace brook by adelsheim pinot noir willamette valley, or - - 34
amity pinot noir willamette valley, or - - 36
adelsheim pinot noir willamette valley, or - - 52
morgan pinot noir "twelve clones" santa lucia highlands, ca - - 48
bethel heights pinot noir willamette valley, or - - 55
domaine drouhin oregon pinot noir wilamette valley, or - - 70

corkage 15. per bottle 30. per magnum

*wines in red are also available by the 3oz taste and 6 oz glass. 3oz 6oz bottle

bordeaux varietals
leese-fitch merlot napa valley, ca 4.5 8.5 32
de loach cabernet sauvignon "heritage reserve" napa valley, ca 4 7.5 28
januik merlot columbia valley, wa - - 44
seven hills merlot "seven hills vineyard" walla walla, wa - - 50
dona paula malbec mendoza, argentina 5 9.5 36
whidbey island winery cabernet franc yakima valley, wa - - 32
dona paula cabernet sauvignon mendoza, argentina 5 9.5 36
novelty hill cabernet sauvignon columbia valley, wa - - 40
justin cabernet sauvignon paso robles, ca - - 46
januik cabernet sauvignon columbia valley, wa - - 54
colome malbec “vino tinto de gran altura” valle calchaqui, argentina - - 46
merryvale cabernet sauvignon napa valley, ca - - 75
di stefano petite verdot columbia valley, wa - - 42

zinfandel
artezin zinfandel mendocino county, ca - - 26
graziano zinfandel mendocino county, ca 4.5 8.5 32

seghesio zinfandel "old vine" sonoma, ca - - 52

seghesio zinfandel "home ranch" sonoma, ca - - 60

spanish and italian

selvapiana chianti rufina tuscany, it - - 30
fuedo di san nicola negro amaro Puglia, it - - 30
la valentina montepulciano d’abruzzo abruzzo, it 4.5 8.5 32
zenato ripassa valpolicella, it - - 55
lorinon rioja rioja, sp - - 26
torremorón tempranillo tinto ribera del duero, sp 4 7.5 28
joan d'anguera 'la planella" montsant, sp - - 34
marques de murrieta rioja reserva rioja, sp - - 50
tinto pesquera ribero del duero, sp - - 52

whidbey island winery red wines

whidbey island winery sangiovese yakima valley, wa 5.75 10.5 40
whidbey island winery cabernet franc yakima valley, wa - - 32
whidbey island winery syrah yakima valley, wa - - 38

corkage 15. per bottle 30. per magnum

“If more of us valued food and cheer and song above hoarded gold,
it would be a merrier world.”
-J. R. R. Tolkien
 a northwest bistro
“in-between menu”
small plates
crisp pork belly with apricot mustard…….6.00
fried spanish marcona almonds……..……7.00
burgundy snails in herb butter……..………7.00
seasonal wild mushrooms sautéed
and served in a cast iron skillet.…….….…8.50
warmed marinated olives…… ……....……3.50
chicken liver mousse…………..……………6.00
soup du jour
always a puree, served with
a baguette………………………………...………..4.50/6.50
prima greens
mixed greens and red wine vinaigrette
with oregon blue cheese or cypress
grove chevre………………………………………..6.50/9.50
add chicken breast or bay shrimp….…….…11.50/14.50
island caesar
romaine, grilled crouton, anchovies,
roasted garlic vinaigrette and
parmigiano-reggiano………….………………...7.50/10.50
add chicken breast or bay shrimp….……….12.50/15.50
salade lyonnaise
frisee, bacon lardons, poached egg and warm
Sherry vinaigrette ………………………………...….....11.50
roasted beet salad
bibb lettuce, candied walnuts, marinated onions,
fourme d’ambert, walnut vinaigrette……………...10.50
salade nicoise
rare grilled ahi, fingerling potatoes, baby spinach,
entrees
fish frites
semolina dusted white fish with fennel-red
onion slaw, french fries and caper remoulade…….15.00
bistro burger
oregon country ground beef with watercress,
red wine onions, grafton village reserve
cheddar and french fries……………………………....12.50
bread served upon request
appetizers
cheese
please see our cheese menu for today’s selections.
burrata
cream infused artisan fresh mozzarella with
sun dried tomato pesto, balsamic, pine nuts and
grilled croutons…...………………...…………………...11.50
paté
honey-mustard almonds, cornichons
and sea salt…………….…………………………..……..8.00
farmer’s plate
lyonnaise salami, landjaeger, prosciutto,
tomme de savoie, normandy butter
and grapes……………………………………………….12.50
confit of duck leg
over a salad of puy lentils and frisée with
a warm bacon vinaigrette……………………………12.50
pan seared veal sweetbreads
with apricot and thyme gastrique…………….…….11.00
grilled lamb chops
two lamb chops with fried polenta, lavender
and a whole grain mustard and honey jus………..12.50
duck fried fingerling potatoes
w/ aioli……………………………………………………..7.50
seafood
truffled wild prawns
sautéed with marcona almonds, honey, sea salt,
fines herbs and truffle oil…………………….…...….11.50
manila clams and chorizo
tomato coulis and extra virgin olive oil……….…..12.50
½ dozen penn cove select oysters on the half shell
white wine mignonette...........................................11.00
calamari fritti
dusted with chickpea and rice flour
with harissa rouille………………………………………8.50
1½ lbs of penn cove mussels “à la marinière”
steamed in white wine with shallots,
celery and garlic…………………………………......14.50
add a side fries for the classic “moules frites”.….18.50
hamachi crudo
raw yellowtail tossed with lemon juice, fines herbs,
shallots, chile and extra virgin olive oil……….…...10.50