All menus subject to change

Spring 2017

~ Raw ~

American Wagyu Beef Tartare,
Traditional Accompaniments * 21.

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

Spot Prawn Crudo,
Cucumber Gazpacho *   19.

 

~ Vegetables ~ half / full

Today’s Soup   12.

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

Spicy Greens Salad,
Carrots, Cucumbers, Radishes, Poppy Seed &
Yogurt Dressing   12.

Spinach Salad,
Beets, Cauliflower, Horseradish Vinaigrette   13.

English Pea Sformato,
Parmesan Crisp, Green Romesco   15.

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

Grilled Asparagus,
Smoked Coppa, Aged Balsamic   9.

Pommes Frites,
Mustard Aïoli *   7.

 

 

 

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

 

~ Dumplings ~

Ushki,
Sour Cherry & Beef Cheek, Beef Jus   15. / 27.

Black Cardamom Kolbasa Pierogi,
Spring Onions, Fava Beans, Morels *   15. / 27.

Nettle & Sheep Cheese Pelmeni,
Pickled Rhubarb, Sauerkraut   13. / 24.

Nudli,
Braised Short Rib, Potatoes, Mushrooms, Sour Cream   26.

Ricotta & Dill Dumpling,
Dungeness Crab, Red Pepper Butter   27.

 

~ Meat & Seafood ~ half / full

Seared Foie Gras,
Brioche, Quail Egg, Strawberry Jam *   21.

Crispy Sweetbreads,Braised Sauerkraut, Sunchokes, Mustard Crème Fraîche   19. / 36.

Escargot à la Bordelaise,
Roasted Marrow, Brioche, Garlic   15. / 26.

Spring Chinook Salmon à la Plancha,
Spring Vegetables, Truffle Aïoli *   19. / 36.

Seared Wagyu Beef Coulotte,
Marrow Soubise, Confit Potatoes, Sauce Valois *   21. / 42.

Seared Alaskan Halibut,
Spring Onion Purée, Artichoke Salad   19. / 36.

Grilled Leg of Lamb,
Fried Panisse, Olive & Beet Salad, Feta & Tahini Sauce *  17. / 32.

 

~ House Charcuterie ~

Bacon & Blood Mortadella   14.

Canadian Bacon   14.

Chicken Liver Paté   14.

Duck Andouille   14.

Lamb Pastrami   14.

Liverwurst   14.

Prosciutto, La Quercia   14.

 

Taste of Three       25.

Taste of Five         35.

Taste of All          50.