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Department

Fine Dining
Oysters Rockefeller consists of fresh oysters on the half shell that are topped with a rich and flavorful mixture of buttery spinach, herbs, and breadcrumbs, then baked to perfection. Named after the wealthy Rockefeller family, this dish aims to convey a sense of richness with its savory and creamy topping.
Pacific Northwest Style Oysters Rockefeller
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Arctic Char Tartare is an exquisite cold dish featuring the delicate flavor and texture of raw Arctic char. This light and refreshing appetizer is prepared by finely dicing the fresh, high-quality fish and gently mixing it with minimal seasonings such as lemon juice, chives, capers, and a touch of olive oil to enhance its natural flavors.
Arctic Char Tartare – Raw fish, light seasoning
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Duck Breast with Cherry Reduction is a sophisticated and flavorful dish that combines seared duck breast with a sweet and tangy cherry sauce. The duck is first scored and seasoned, then pan-seared to achieve a crispy skin while keeping the inside juicy and tender.
Duck Breast - Duck with cherry reduction
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Duck Confit Salad is a sumptuous and elegant dish that features succulent pieces of slow-cooked duck leg, known as duck confit, tossed with a variety of fresh greens and a light vinaigrette dressing.
Duck Confit Salad – Slow-cooked duck, greens
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Bison Carpaccio is an elegant and sophisticated appetizer that features paper-thin slices of raw bison meat seasoned with a blend of aromatic herbs, high-quality olive oil, and tangy citrus juice. The dish is often garnished with capers, shaved Parmesan cheese, and a handful of arugula or microgreens to add freshness and peppery notes.
Bison Carpaccio – Thinly sliced raw bison
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Forelle Müllerin Art, or pan-fried trout in butter, is a classic German dish that highlights the delicate flavors of fresh trout. The trout is typically coated lightly in seasoned flour before being pan-fried in a generous amount of butter to achieve a perfectly crispy exterior while maintaining a tender, juicy interior.
Forelle Müllerin Art: Pan-fried trout in butter.
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