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.

 

~ Vegetables ~ half / full

Today’s Soup   12.

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

Spicy Greens Salad,
Carrots, Pearl Barley, Dill & Buttermilk Dressing *   13.

Romaine Salad,
Beets, Cauliflower, Horseradish Vinaigrette   13.

Israeli Couscous,
English Peas, Carrots, Mint Butter   14. / 26.

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 & Noodles ~

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

Kolbasa Pierogi,
Butter-Braised Sauerkraut, Mustard, Sour Cream   15. / 27.

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

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

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

 

~ Meat & Seafood ~ half / full

Seared Foie Gras,
Brioche, Smoked Rhubarb   21.

Crispy Sweetbreads,
Herb Spätzle, Espagnole Sauce *   19. / 36.

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

Ocean Trout à la Plancha,
Spring Vegetables, Tarragon Aïoli *   19. / 36.

Seared Wagyu Beef Coulotte,
Bacon Rye Potato Cake, Asparagus, Smoked Hollandaise *   45.

Seared Alaskan Halibut,
Spring Onion Purée, Artichoke Salad   21. / 38.

Grilled Pork Chop,
Carrots, Turnips, Broccolini, Mushroom Cream Sauce *   32.

 

~ House Charcuterie ~

Pork & Hazelnut Terrine   14.

Canadian Bacon   14.

Chicken Liver Pâté   14.

Duck Rillette   14.

Liverwurst   14.

Rabbit & Morel Galantine *   14.

Prosciutto, La Quercia   14.

 

Taste of Three       25.

Taste of Five         35.

Taste of All           50.