From the Kitchen

PLATES

• Toasted Sourdough / 12

  warm ricotta, garlic, evoo, rosemary

• Beef Tartare / 22

  Sunchoke, Egg Yolk, Arugula, Espelette Pepper

• Edamame / 11

  Furikake, Sesame, Lime, Chiles Gluten Free Vegan

• Burrata / 18

  Tomato Confit, Basil, Pine Nuts, Garlic Crostino Nuts

• Winter Vegetable Salad / 17

  Gorgonzola, Apple, Pistachio, Vinaigrette

• Smoked Salmon / $22

  Pickled Cabbage, Potato, Creme Faiche, Horseradish

• Maitake Tempura / 22

  jonah crab, scallions, xo sauce

• Sicilian Fried Chicken / 18

  Lemon, Oregano, Aleppo, Honey

• Bucatini Neri / 22

  mussels, lemon, chiles, garlic, parsley

• Sea Scallops / 24

  brussels sprouts, salsify, bacon, truffle jus

• 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

• Vidalia Onion Soup / 16

  Gruyere Crostini, Marrow Butter, Crispy Shallots

• King Salmon / 32

  green lentils, mustard greens, coconut curry sauce

• Spice Crusted Cod / 32

  nduja, tuscan kale, cannellini beans

• The Perryville Burger / 24

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

• Chicken Breast / 32

  savoy cabbage fondue, polenta, shiitake mushroom jus

• Angus Sirloin / 38

  fondant potato, cipollini, spinach, sauce au poivre

• Berkshire Pork / 36

  sweet potato, miso, apple, brussels sprouts

CHARCUTERIE & ARTISAN CHEESE

DESSERT

• Olive Oil Cake / 12

  Blueberries, Whipped Ricotta Dairy Tree Nuts

• Creme Brulee / 12

  raspberries, lady fingers

• Apple Crisp / $12

  almond streusel & vanilla gelato

New Course

• New Item