From the Kitchen

PLATES

• Toasted Sourdough / 12

  warm ricotta, garlic, evoo, rosemary

• Citrus Cured Olives / 10

  Orange, Thyme, EVOO

• Edamame / 11

  Furikake, Sesame, Lime, Chiles Gluten Free Vegan

• Burrata / 18

  Tomato Confit, Basil, Pine Nuts, Garlic Crostino Nuts

• Baby Beet Salad / 17

  Goat Cheese, Pistachio, Orange, Arugula

• Shishito Peppers / $15

  cashews, red pepper aioli

• Maitake Tempura / 22

  jonah crab, scallions, xo sauce

• Sicilian Fried Chicken / 18

  Lemon, Oregano, Aleppo, Honey

• Bucatini Neri / 24

  lemon, chiles, garlic, parsley, clam sauce

• Sea Scallops / 24

  sunchoke, grapefruit, chicory, hazelnut, black truffle

• Fried Calamari / 22

  Marinated, dredged in flour, cornmeal, paprika, cayanne, blck pepper, fried and seasomed with parsley, fennel pollen, grated parmiggiano reggiano, served withan Aioli side

• Duck Confit / 24

  butternut squash, savoy cabbage, heirloom beans

• King Salmon / 32

  green lentils, mustard greens, coconut curry sauce

• Spice Crusted Cod / 32

  nduja, tuscan kale, cannellini beans

• Striped Bass / 38

  cauliflower, brussels sprouts, almonds, vadouvan

• The Perryville Burger / 24

  Brioche, Tillamook Cheddar, Special Blend Chuck and Short Rib Patty, Bacon, Mac Sauce, French Fries

• Hanger Steak / 42

  10oz Angus Sirloin, Fingerling Potatoes, Spinach, Chimichurri Sauce

• Berkshire Pork Chop / 36

  honeycrisp apple, swiss chard, king trumpet, cider jus

CHARCUTERIE & ARTISAN CHEESE

DESSERT

• Apple Kuchen / 12

  poached honeycrisp apples, spice cake, creme anglaise

• Olive Oil Cake / 12

  Blueberries, Whipped Ricotta Dairy Tree Nuts

• Chocolate Entremet / 12

  chocolate mousse, candied cashews, salted caramel Dairy Nuts