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.

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

Israeli Couscous,
Celery Root, Leeks, Mint Butter   14. / 26.

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

Butter-Poached Sunchokes,
Cilantro Relish  8.

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.

Kolbasa Pierogi,
Sauerkraut, Mustard, Sour Cream   15. / 27.

Nudli,
Braised Lamb, Beets, Sour Cream   26.

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

 

~ 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.

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

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

Petrale Sole Roll,
Spring Onion & Green Garlic Purée, Artichoke Heart & Fennel Salad   19. / 36.

Grilled Pork Chop,
Turnips, Broccolini, Morel Crème Fraîche *  32.

 

~ House Charcuterie ~

Smoked Coppa   14.

Chicken Liver Pâté   14.

Duck Rillette   14.

Beef Tongue Pastrami, Horseradish Cream   14.

Prosciutto, La Quercia   14.

 

Taste of Three       25.

Taste of Five         35.