All menus subject to change

Autumn 2016

~ Raw ~

American Wagyu Beef Tartare,
Traditional Accompaniments * 21.

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

Geoduck Crudo,
Squid Ink, Coho Caviar, Preserved Lemon *   19.

 

~ Vegetables ~ half / full

Today’s Soup   9.

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

Spicy Greens & Pomegranate Salad,
Pistachios, Cara Cara Oranges, Horseradish Vinaigrette   12.

Frisée & Squash Salad,
Rye Croutons, Bacon-Apple Vinaigrette   13.

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

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

Pommes Frites,
Mustard Aïoli *   7.

Fried Brussels Sprouts,
Spicy Aïoli *    9.

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

~ Dumplings & Noodles ~

Mushroom Ushki,
Truffle Crème Fraîche, Shaved Porcini *   14. / 26.

Nudli,
Braised Lamb, Turnips, Horseradish   25.

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

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

~ Meat & Seafood ~ half / full

Seared Foie Gras,
Savory Brioche Pudding, Grilled Figs, Aged Balsamic 23.

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

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

Coho Salmon à la Plancha,
Carrot Purée, Lemon Beurre Blanc *   19. / 36.

Seared Filet Mignon,
Potatoes Aligot, Beef Bourguignon *   45.

Maine Diver Scallops à la Plancha,
Spaghetti Squash, Grapefruit & Peppercorn Aïoli * 36.

Roasted Quail,
Glazed Brussels Sprouts, Mushroom Stroganoff *   17. / 32.

 

~ House Charcuterie ~

Chicken Liver Pâté   14.

Goose Rillette   14.

Lamb Ham   14.

Liverwurst   14.

Smoked Coppa   14.

Prosciutto   14.

 

Taste of Three       25.

Taste of Five         35.

Taste of All           42.