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

Nantucket Bay Scallop Crudo,
Dungeness Crab Tostada * 21.

 

~ Vegetables ~ 

Today’s Soup   12.

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

Spicy Greens Salad,
Niçoise Olives, Sunchoke Chips, Chèvre, Tomato-Caper Vinaigrette   13.

Kale Caesar Salad,
Celeriac, Rye Croutons, Marcona Almonds *   12.

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

Roasted Brussels Sprouts,
Ham Aïoli *  10.

Pommes Frites,
Mustard Aïoli *   7.

 

~ More Vegetables ~ 

Taste of One   8.   Taste of Three   15.   The Works   30.

Featured Seasonal Vegetable: A Taste of Russia          

Russian Kale & Barley Salad

Apple & Bacon Kraut                                          

Buckwheat & Black Radish Crêpe  

 Stuffed Cabbage Rolls                                    

Chebureki & Sorrel Cream

Roasted Beets & Horseradish Sour Cream

 

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TASTING MENU:
5 COURSE 70.
7 COURSE 90.
WINE PAIRING 40. / 50.

 

~ Dumplings & Noodles ~

Potato Varenyky,
Braised Rabbit, Sauerkraut   17. / 25.

Beef Cheek Ushki,
Marrow, Borscht, Dill Sour Cream   26.

Lapsha,
Smoked Coppa, Mushroom Cream, Bacon & Hazelnut Crumble   25.

Duck Pierogi,
Beet Agrodolce, Mustard, Sour Cream   17. / 25.

 

~ Meat & Seafood ~

Seared Foie Gras,
Duck Confit Crêpe Cake, Pomegranate Molasses   21.

Crispy Sweetbreads,
Sweet Potato Spätzle, Apple Preserves, Veal Jus * 19. / 36.

Escargot à la Bordelaise,
Roasted Marrow, Brioche, Garlic   17. / 27.

Ocean Trout à la Plancha,
Apple Parsnip Gratin, Chanterelles, Black Truffle Beurre Blanc *   20. / 36.

Seafood Stew,
Diver Scallops, Mussels, Prawns, Crab Rouille Crostini *   39.

Grilled Pork Chop,
Roasted Parsnips, Brussels Sprouts, Quince Butter   34.

Seared Wagyu Coulotte,
Hasselback Potatoes, Roasted Carrots, Fourme d'Ambert, Spicy Hollandaise *   21. / 42.

 

~ House Charcuterie ~

Taste of Three       25.     Taste of Five        35.   The Works    50.

Pork & Black Trumpet Terrine *   

Peameal Bacon, Maple Mustard      

Prosciutto, La Quercia                 

Duck, Foie, & Cocoa Nib Rillette

Rabbit Mortadella

Rabbit Liverwurst

Chicken Liver Pâté