À LA CARTE DINNER

5:00 pm - 10:00 pm (Daily). Last seating at 9:00 pm.

STARTERS

Rustic Rye Bread

local honeycomb, pacific sea salt, local butter (nf, v, df*, vn*)

Charlotte Goddess Caesar Salad**

shaved easter egg radish, crispy shallots, cured egg yolk, everything bagel seasoning (gf, df, nf, v, vn*)

$20

Spiced Carrot & Red Lentil Soup

coconut cream, gochugaru oil, carrot lavash (df, nf, v, vn, gf*)

$16

Salt Baked Beet Salad

herb quinoa, baby kale, whipped sheep milk feta, pistachio (gf, v, df*, nf*, vn*)

$18

Romanesco Cauliflower Soup

duck prosciutto, beecher’s flagship, brioche croutons, fine herbs (nf, v*, gf*)

$18

Scallop Ceviche**

smoked trout roe, leche de tigre, citrus buttermilk, red onion-jalapeño relish, avocado mousse (gf, nf, df*)

$24

Foie Gras Torchon**

sauternes marinated foie gras, strawberry-rhubarb coulis, aged balsamic, rhubarb red onion compote, pink peppercorn crumble, house made brioche (nf, gf*, df*)

$30

Chicory Salad

fall bitter greens, butter lettuce, crème fraiche vinaigrette, sunflower seed brittle, local apples, aged parmesan (gf, nf, df*)

$20

Half Dozen Oysters on Half Shell**

pink peppercorn mignonette, lemon (gf, df, nf)

$30

Braised Pork Belly Bossam & Banchan

shared korean experience: braised pork belly, roasted garlic, sweet gem, shiso, chrysanthemum, ssamjang, rotating banchan sides (gf, df, nf)

$50

Half Dozen Charlotte Oysters

broiled puget sound oysters, citrus-herb butter, lemon (gf, nf)

$36

ENTREÉS

Grilled Elk Rack

leek pavé, king trumpet mushrooms, fava beans, swiss chard, rosemary sun-dried tomato jus (gf, nf)

$64

Roasted Duck Breast**

acorn squash, piquillo pepper coulis, duck leg & mushroom crepe, port wine poached fig, puffed quinoa, brown butter gastrique (nf, gf*)

$56

Tamari Braised Dino Short Rib

mushroom risotto, dry aged jus (nf)

$68

Chicken Ballontine

cascadia morels, potato gnocchi, asparagus, vermouth infused cream, heirloom carrots (nf, gf*)

$44

Grilled 10oz Brandt Prime Ribeye**

whipped yukon potatoes, miso glazed maitake, roasted brussels sprouts, sauce au poivre (gf, nf, df*)

$68

Garden Vegetable Risotto

peas, carrot, asparagus, wild mushroom, preserved lemon, fresh herbs, herb roule cheese (gf, nf, v)

$30

Alaskan Halibut

brioche crusted halibut, orzo, fennel confit, broccoli, lemon butter (nf)

$56

Butternut Squash

roasted butternut squash, curried pumpkin seed granola, beech mushrooms, honeycrisp apple (gf, df, nf, v, vn)

$28

Wild King Salmon

doenjang marinated salmon, green garlic pea purée, baek kimchi, crispy rice cakes (gf, nf)

$54

DESSERTS

New-Fashioned Carrot Cake

mascarpone foam, cardamom walnuts, caramel brittle, praline whip, sour cream sorbet (nf*)

$16

L.O.V.E

duo chocolate pop rock gateaux, almond cocoa crisp, salted caramel melon, meringue (v*)

$16

Nashi Pear Tart

caramel corn cake, whiskey cream sauce, meringue, honey lace, salted corn ice cream (nf, v)

$16

The Stone

black sesame cake, vanilla bean white chocolate cream, passion fruit, blackberry sorbet

$16

_________

Allergies & Dietary Restrictions gf - gluten free df - dairy free, nf - nut free, v - vegetarian, vn - vegan, gf* - can be made gluten free, df* - can be made dairy free, nf* - can be made nut free, v* - can be made vegetarian, vn* - can be made vegan **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness. A 20% service charge is added to all guest checks. 85% of this service charge is distributed between our service staff members. The remaining 15% is distributed between our hourly culinary employees responsible for the meal experience. Menus are subject to change and listed ingredients are offered based on seasonal availability.

WINE