All menus subject to change

winter 2017

~ Raw ~

American Wagyu Beef Tartare,
Traditional Accompaniments * 21.

Chilled Oysters on the Half Shell,
Half/Full Dozen * 18. / 36.

Geoduck Crudo,
Lemon Preserve, Fennel, Smoked Dulse Flakes *   19.

 

~ Vegetables ~ half / full

Today’s Soup   9.

George’s Gathered Greens,
Lemon, Oregon Olive Oil   9.

Spicy Greens Salad,
Golden Raisins, Sunflower Seeds, Oranges, Sorrel Dressing   12.

Kale & Celery Root Salad,
Apples, Rye Croutons, Goat Cheese Dressing   13.

Red Wine Braised Farro,
Acorn Squash, Shaved Parmesan   13. / 25.

Braised Greens,
Oregon Olive Oil, Jacobsen Sea Salt   9.

Apple Cider-Glazed Root Vegetables,
Pomegranate Molasses, Chèvre     8.

Pommes Frites,
Mustard Aïoli *   7.

PFA2015_Paleys-Place-68.jpg

TASTING MENUS:
5 COURSES  70.
7 COURSES  90.
WINE PAIRINGS  40. / 50.

~ Dumplings & Noodles ~

Sunchoke & Feta Pelmeni,
Shchi, Smoked Ham Hock, Sour Cream   25.

Ushki,
Truffle Crème Fraîche, Mushrooms *   14. / 26.

Kolbasa Varenyky,
Mustard, Chives, Sour Cream   13. / 25.

Fideo,
Spot Prawns, Clams, Guanciale, Vodka Butter Sauce   25.

Nudli,
Braised Lamb, Beets, Sour Cream   25.

~ Meat & Seafood ~ half / full

Seared Foie Gras,
Duck Confit, Dirty Buckwheat, Orange Glaze   23.

Crispy Sweetbreads,
Celeriac Fondant, Hazelnut-Apple Rémoulade *   19. / 36.

Escargot à la Bordelaise,
Roasted Marrow, Brioche, Garlic   14. / 26.

Steelhead à la Plancha,
Hasselback Beets, Endive Marmalade, Horseradish Cream *  19. / 36.

Seared Wagyu Beef Coulotte,
Braised Marrow, Kale, Potatoes, Beef Jus *   45.

Seared Ahi Tuna,
Niçoise Stew, Saffron Potatoes, Fennel Pollen Aïoli *   19. / 36.

Prosciutto-Wrapped Pork Tenderloin,
Boudin Noir, Sweet Potato Purée, Apple Chutney *   17. / 32.

 

~ House Charcuterie ~

Canadian Bacon   14.

Venison, Pistachio & Raisin Terrine   14.

Liverwurst   14.

Duck Rillette with Foie Gras & Prosciutto   14.

Smoked Coppa   14.

Spicy Coppa *   14.

Prosciutto   14.

 

Taste of Three       25.

Taste of Five         35.

Taste of All           50.