Dinner Menu

Preservation Kitchen Dinner Menu

Spring Menu

*Served daily 5 - 9 p.m.  Our menus change freguently.  Prices & items subject to change

 

Plates to Share

Steamed Mussels.  Garlic, fin herbs, white wine, crispy string potatoes, and crusty bread   16 

Seared Pork Belly.  Baby greens, goat Gouda, sunny-side-up quail egg, pickled onion    11
 

Artichoke & Feta Cakes.  Artichoke hearts, cabbage & carrot slaw, creamed feta & oregano   11

Cheese Plate.  Three artisan cheeses, apple, local-raw-dark honey, spiced & sweet nuts   14

Hazelnuts.  House roasted, rosemary, sweet and spicy   6

Olives.   Infused with extra virgin olive oil, garlic, toasted fennel, orange peel    5 

Crispy Brussels Sprouts & Panna Cotta.   Goat cheese & buttermilk panna cotta, balsamic glazed Brussels sprouts    12

 

Salads 

Grilled Asparagus.  Our season is very limited! Enjoy Washington aspapragus, lemon-thyme vinaigrette, goat cheese crostini    9

Spinach & Berry.  Crumbled chèvre, candied walnuts, lemon vinaigrette   9      

Greens & Apple.  Rosemary roasted hazelnuts, Daphne goat gouda, Washington Granny Smiths, sour cherry vinaigrette   9 

Beet & Quinoa. Roasted beets, quinoa, wild arugula, aged chèvre, basil, lemon vinaigrette   9

Preservation Kitchen House Salad.  Mixed greens, tomato, baked croutons, cilantro vinaigrette     8

 

Main Courses

Filet Mignon.  Double R choice tenderloin, mashed potatoes, herb & gorgonzola butter, spring vegetable*   41

Seafood Cioppino.  Tomato fennel broth, shrimp, mussels, scallops, market fish, crispy string potatoes, grilled Como bread    30

Duck & Grits.  Seared duck breast, sweet corn grits, Washington cherry port & cherry compote, spring vegetables*   32 

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmigiano Reggiano    25

Caramelized Short Ribs.   Harris Farms Angus beef, mashed potatoes, horseradish sour cream, spring vegetable    26

Halibut.  Seared Alaska halibut, lemon couscous, Washington asparagus, smoked red pepper beurre blanc*   34

Tomahawk Pork Chop.  Grilled Beeler's loin chop, stone ground mustard & Elemental Cider cream sauce, mashed potatoes, spring vegetable    28

Steak & Mash.  Grilled skirt steak, mashed potatoes, spring vegetables, gorgonzola aioli*    21  

Stuffed Squash.  Roasted Danish, stuffed with sautéed spring vegetables, quinoa, red pepper coulis, Daphne Goat Gouda,    24

 

Chef Raney Enga   

Sous Chef Henry Cardona

 
 

*Eating raw or undercooked meat may increase your risk of food borne illness.