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.

Steelhead Tartare,
Avocado, Preserved Lemon, Steelhead Roe *   19.

~ Vegetables ~ half / full

Today’s Soup   12.

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

Spicy Greens Salad,
Pistachios, Blood Oranges, Meyer Lemon Poppy Seed Vinaigrette 12.

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

Israeli Couscous,
Sweet Potato, Leeks, Mint Butter   14. / 26.

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

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

Pommes Frites,
Mustard Aïoli *   7.

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

~ Dumplings & Noodles ~

Pelmeni,
Shchi, Smoked Ham Hock   13. / 25.

Ushki,
Truffle Crème Fraîche, Mushrooms *   15. / 26.

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

Nudli,
Braised Lamb, Beets, Sour Cream   25.

Beet Lapsha,
Dungeness Crab, Hazelnuts, Sorrel Pesto   27.

 

~ Meat & Seafood ~ half / full

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

Crispy Sweetbreads,
Cipollini, Mushrooms, Espagnole en Vol-au-vent *  19. / 36.

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

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

Grilled Dry-Aged Ribeye,
Potatoes, Kale, Spicy Hollandaise *   24. /45.

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

Prosciutto-Wrapped Pork Tenderloin,
Boudin Noir, Sweet Potato Purée, Apple Chutney   18. / 32.

 

~ House Charcuterie ~

Bacon Mortadella   14.

Rabbit & Pistachio Galantine   14.

Salo, Grilled Rye *   14.

Smoked Coppa   14.

Prosciutto, La Quercia   14.

 

Taste of Three       25.

Taste of Five         35.