three TEN main August 2011 Dinner

Chef Derek recommends:

Appetizers
Crispy Soft-shell Crab
vinaigrette, sesame, nori
~12. Sweet corn & sugar snap pea slaw, yuzu mayo, miso

2008 Amavi Cellars Walla Walla Valley Cabernet Sauvignon

Crimson Beet Salad

~10. Wood River Organics baby lettuces & roasted organic

beets, Rogue Creamery Oregonzola blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Farmers Market Tomato Salad

~ 10. Wood River Organics baby lettuces, Shooting Star Farm heirloom tomatoes, fresh basil, extra virgin olive oil, Bigwood Bakery bruschetta, house-made mascarpone, Pecorino-Romano & balsamic syrup

Born and raised in Switzerland, Winemaker Jean-Franois Pellet, also of Pepperbridge, is a thirdgeneration winemaker, His cabernet exhibits full and generous flavors of black cherries and plums, complemented by hints of minerals, cedar and cocoa powder, finishing with gentle tannins.

Potato Gnocchi ~ 9. Tossed with brown butter, Heath Farms sweet shell peas
& crispy pancetta, topped with Parmigiano-Reggiano

Light Tempura of Green Beans

dipping sauce

~8. Served with sweet-hot sesame-mustard

Wood River Organics

Wood River Organics is a 40-acre family farm in Bellevue, Idaho that produces salad greens and other seasonal vegetables that are certified organic by the Idaho State Department of Agriculture. Chef Derek believes that what farmer Judd McMahon grows for us is pretty much a work of art

Entrees
Red Curry Scallops ~22. Bay scallops simmered in coconut milk & red Thai curry
sauce, served with jasmine rice, cucumber ribbons, cashews, crispy shallots & fresh mint

Shrimp Pad Thai ~ 19. Jumbo wild-caught Gulf shrimp stir-fried with rice noodles,
garlic, green onion, egg & Thai tamarind sauce, garnished with pickled carrots, bean sprouts, crushed peanuts, lime & fresh cilantro

Braised Short Rib Cannelloni ~ 19. Wieser River Ranch tender beef short rib meat, caramelized onions &

Farmer Judds sauted spinach rolled and baked in hand-made pasta, topped with goulash sauce & mascarpone cheese

Seasonal

Sweet Pea & Ricotta Ravioli ~18. Tossed with a lemon-brown butter sauce, braised
shitake mushrooms, crispy pancetta & Parmigiano-Reggiano

Side Dish:
Fresh Heath Farms sugarsnap peas sauteed with miso butter, sesame seeds & lemon ~ 4.

Hand-made Semolina Farfalle ~ 17. Fresh semolina bow-ties tossed with house-made
Italian sausage, plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

SPECIALS: Squash Blossom Rellenos ~11. Zucchini squash blossoms stuffed with Rollingstone chevre & fried
crisp in Mexican cornmeal beer batter, topped with mole verde & sweet corn salsa

Seasonal Market Salad ~11.

Wood River Organics baby lettuces, sherry-mustard seed vinaigrette, Pickled cherries, Rollingstone Dairy Idaho chevre, toasted hazelnuts

Yellowtail Hamachi Sashimi ~ 16

Grapefruit, avocado, sesame, yuzu-lime vinaigrette

Double R Ranch Washington Ribeye Steak ~ 34.

Gorgonzola butter, zinfandel syrup & Idaho russet mashers with roasted garlic olive oil

Grilled Wild-caught Pacific King Salmon ~ 32.

Served with roasted sweet corn & Heath Farms New potatoes & shitake mushroom cream sauce

Pan-roasted Alaskan Halibut ~ 34.

Served with a quinoa, smoked tomato & sweet corn salad over Farmers Market heirloom tomatoes,

Heath Farms sugarsnap peas & miso-lemon butter

$5 entre split charge, $3 appetizer split charge NO PERSONAL CHECKS ACCEPTED 20 % gratuity added to parties of 6 or more