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Routier
Chicken Liver Mousse with Onion & Red Currant Compote
Crispy Monterey Squid with Beurre Diable & Pickled Chilies
Dungeness Crab Pavé
Corn Risotto with Chanterelles and Smoked Cheddar
Braised Lamb Shoulder
Pork Shoulder Confit with Creamy Lentils, Apple & Mustard Greens
Potato Pave with Dungeness Crab
Crisp buttery potato pave topped with sweet Dungeness crab in lemony herb mayo.
Silky quenelles of liver mousse topped with sweet red currant compote, served with crisp multigrain toast
Pork Cheeks with Lentils
Tender braised pork cheeks on creamy lentils, topped with apple-mustard greens salad.
Lightly battered squid in a rich, spicy butter sauce with a refreshing zing from pickled chilies
Chicken Liver Mousse
Silky house-made mousse served with toasts and pickles.
Crispy Monterey Squid
Tender squid fried to a golden crisp, dressed with beurre diable and pickled chilies — refined bar snack meets bistro sophistication
Crispy potato pavé topped with spiced Dungeness crab and preserved‑lemon mayonnaise
Duck Leg Confit
Crispy-skinned duck leg confit, classically prepared.
Sweet corn risotto enriched with chanterelle mushrooms and smoky cheddar
Lamb braised until falling apart, then reformed into a thick slab and served with Early Girl tomato butter — rustic yet refined
Tender pork shoulder confit atop creamy lentils with apple, mustard greens and pickled shallot
Duck Confit with Pumpkin Purée, Persimmon & Sour Orange Jus
Rich duck confit paired with pumpkin purée, persimmon and tangy sour orange jus
Hen of the Woods Mushrooms au Poivre
Meaty maitake mushrooms prepared au poivre with crushed potato — a vegetarian main that carnivores will envy
Formule Routier
Fixed‑price three‑course vegetarian menu with seasonal selections
Chocolate Mousse with Coffee Crumble & Chantilly
Rich dark chocolate mousse with coffee crumble and Chantilly cream
Salmon With Potato Pave
Caramelized Apple Mille-Feuille
Based on 312 reviews
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