three TEN main ▪ February 2011

Appetizers

Creole Crab Cakes ~12.

With Commander’s Palace remoulade sauce & scallion hushpuppies

Pear & Hazelnut Salad ~11.

Roasted d’Anjou pear, Rollingstone Creamery chevre,
Toasted hazelnuts, fresh baby lettuces, sherry-mustard seed vinaigrette

House-cured King Salmon ~ 10.

Pacific King salmon cured with Asian spices,
Served with sweet ginger-soy dipping sauce & fennel-jicama salad

Crimson Beet Salad ~10.

Fresh baby lettuces & roasted organic beets,
Rogue Creamery “Oregonzola” blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Potato Gnocchi ~9.

Brown butter, house-cured pancetta, Pecorino-Romano
▪▪▪▪▪
Entrees

Double XL Ranch Top Sirloin Steak ~26.

With sautéed greens, roasted cauliflower & grilled red onion marmalade

Red Curry Scallops ~21.

Bay scallops simmered in coconut milk & red Thai curry sauce, served with jasmine rice,
Cucumber ribbons, cashews, crispy shallots & fresh mint

Hand-made Farfalle Pasta ~ 18.

Semolina bow-ties tossed with house-made Italian sausage, fresh basil,
Plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

Hand-made Winter Squash Ravioli ~17.

Butternut squash, brown butter, fresh sage, Balsamico, Parmigiano-Reggiano
 Specials

Washington Hama Hama Oysters ~11./half doz. 2./each

From the cold & deep waters of the Hamma Hamma River estuary on
Washington’s Olympic Peninsula, Fresh shucked, on the half shell with
Yuzu-ginger sorbet or cocktail sauce and fresh horseradish

American Kobe Beef Tataki ~14.

Ponzu sauce, sweet potato tempura, marinated shitake mushrooms

Ginger-cured Hamachi Sashimi ~16.

Grapefruit, daikon salad, yuzu vinaigrette, nori, sesame seeds

▪▪▪▪▪

Double R Ranch Washington Ribeye Steak ~ 34.

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

Sesame-crusted Hawaiian Albacore Tuna ~ 29.

Jasmine rice, winter vegetable stir-fry, caramelized sweet & sour ginger sauce

Seared rare Maine Sea Scallops ~ 34.

Hand-made semolina bow tie pasta, saffron cream sauce, lemon-braised artichoke heart tempura

▪▪▪▪▪

$5 entrée split charge, $3 appetizer split charge

▪NO PERSONAL CHECKS ACCEPTED▪
20 % gratuity added to parties of 6 or more