“Chicken Fried” Veal Sweetbreads

Savoy Cabbage, Bourbon Grain Mustard & Piñata Apple

16

Leek & Celery Root Soup with Fresh Geoduck Clams

Smoked Bacon & Lovage
14

Grilled Octopus & Pork Belly, Romesco Sauce

Fingerling Potato Salad, Fennel Salsa & Marjoram Aioli
15

Crudo of Japanese Hamachi & Tartare of Kampachi

Masala Melon, Manni Per Mio Figlio & Alaskan Sea Salt
19

Seared Hudson Valley Foie Gras Steak

Compressed Wenatchee Apple, Endive & Cinnamon Brioche
28

Kings Garden Heirloom Tomato Salad

Fresh Ricotta, Prosciutto, 6 Year Balsamic & Basil
16

Salt Roasted Beets & Fresh Goat Cheese Salad

Marcona Almonds, Watercress, Sherry & Mint
14

Carlton Farms Berkshire Pork “Tete de Cochon”

Gribiche, 1 hour Egg, Pickled Onions & Parsley
13

Handrolled Potato Gnocchi & Gruyere Cream

Roasted Chanterelles, Arugula & Truffle Oil
16

Dinner Tuesday-Sunday 5:30 –10:30

(Closed Monday)

Friday & Saturday until Midnight

20% gratuity for parties of 5 or more

Meat or fish cooked to your specification may cause food borne illness

1
 Freshly Shucked Maine Lobster & Coral Sauce
Handcut Tagliatelle , Tangerine & White Truffle Butter
42

Roasted Hawaiian Mero Sea Bass & Lobster Mushrooms

Pancetta, Kabocha Squash, Parsnip Puree & Sage
33

Seared Rare Sea Scallops & Aged Pecorino Risotto

Heirloom Melon, Prosciutto & Long Pepper
29

Slow Cooked Wild King Salmon & Dungeness Crab

Sweet Corn, Marinated Sungold Tomatoes & Sorrel
32

Jidori Chicken Breast with Chanterelle Agnolotti

Foraged Mushrooms & Roasted Garlic Kale
30

Spiced Moulard Duck Breast & Heirloom Farro

Baby Turnips, Sweet Onion & Huckleberries
32

Basil Scented Montana Sweet Grass Lamb Loin

Watercress, Black Garlic Glazed Artichokes & Confit Belly
36

Painted Hills Farm Beef Short Ribs Sous Vide 24 hours

Garden Carrots, Potato Puree, Parsley & Horseradish
34

The Chef’s Tasting Menu

Chef Jason Wilson & Chef de Cuisine Andrew Lanier have

created a nine course menu to highlight the changing seasons
featuring seasonal creations and signature dishes that offer
an unparalleled experience of Crush cuisine.

Chef’s Menu… $125

Sommelier Wine Pairing to Complement Your Menu… $70

The chef’s menu is offered for the entire table.

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 Cheeses

Delice de Cremiers

Pyrenees d’Argental
French Cow’s Milk &, Onion Jam

Berthaut Affine au Chablis

French Cow’s Milk, & Pickled Chanterelles

Bleu d’Auvergne Terre de Valcans

French, Cow’s Milk, Mission Figs, Walnuts

Brescianella Aquavite
French, Cow’s Milk, “Trippel” Ale Caraway Caramel

5.5 each
25 all

2005 Eola Hills Vin d’Or Sauvignon Blanc........................ 11

2003 Laffite Teston Reve d’Automne
Pacherenc du Vic-Bilh ...................................................... 10
1996 Château Lamothe Guignard Sauternes ................. 13
1990 Claude Levasseur Montluis Moelleux ..................... 11
2000 Marcato Il Duello Recioto di Soave ........................ 12
2005 La Spinetta Moscato D’Asti..................................... 8
2006 Texier Ô Pâle Viognier ............................................. 9
1977 D’Oliveiras Terrantez Madeira ................................ 25
1983 Royal Oporto Vintage ............................................. 16
1977 Kopke Colheita Porto .............................................. 20
1999 Warres LBV Porto .................................................... 6
Lustau Almacenista Juan Garcia Jarana
Oloroso Sherry................................................................. 12
Lustau Almacenista Maria Luisa Coveñas Oloroso Sherry12
Lustau Los Arcos Amontillado .......................................... 8
Mauro Vergano Chinato .................................................. 12
Boulard Grand Solage Calvados....................................... 10
Chartreuse V.E.P .............................................................. 20
Clear Creek Pear Brandy ................................................... 11
Clear Creek Apple Brandy ................................................ 11
Chalfonte V.S.O.P. ............................................................ 8
Kelt Tour du Monde V.S.O.P. ........................................... 18
Leriche V.S.O.P. ................................................................ 9

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 Desserts

Trio of Valrhona Chocolate

White Chocolate Semifreddo, Baked Mousse & Nougat
12

Huckleberry & Fresh Chevre Cheesecake

Sage Foam, Caramelized Nuts & Lemon Sauce
10

Caramel Mousse & Hazelnut Cake

Caramel Ganache, Caramelized Bananas, Hazelnuts
12

Pistachio “Baklava” & Rose Gelato,

Cardamom Panna Cotta Port Figs, Saffron
12

Brown Butter Wenatchee Apple Pie

Apple Sticks & Sauce, Oregon Brandy Caramel
12

Jennifer’s Hand Made Chocolates

Smoked Bacon, Earl Grey, Tawny Port,
Orange Cream, Pistachio Marzipan
11

Crush is proud to exclusively feature Guatemalan Special Selection

Reserve Coffee Exclusively from Fonte

Single Press Reserve Coffee ................................ 4.5 / 9

Single Press Decaf Coffee ....................................... 3 / 6
Espresso....................................................................... 3.5
Cappuccino ..................................................................4.5

We have worked with our friends at Miro Tea to create a complete

selection of teas and infusions to complement your experience

Black River Mountain, Satrupa Assam, Chill, Sanctuary

High Mountain Dragonwell, Earl Lavender,
Miroberry Rooibos, White Peony, Phoenix Milan,
Taiping Monkey King
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Major Credit Cards / No Checks