Dinner Menu

Preservation Kitchen Dinner Menu

Winter Menu

*Served daily 5 - 9 p.m.  Our menus change freguently to reflect the freshest seasonal ingredients.  
Prices & items subject to change

 

Small Plates 

Steamed Mussels.  Penn Cove, garlic, white wine, Como  bread   17 

Polenta Fries.  Chipotle-lime aioli   7

Fried Cheddar Curds.  Organic arugula, breaded fried Cheddar curds, spicy jalapeno honey, pomegranate seeds   10  
 

Artichoke & Feta Cakes.  Cabbage jalapeno slaw, creamed feta & oregano   11

Cheese Plate.  Three Northwest cheeses, apple honey, nuts   14

Caramelized Short Rib.   Petite portion of braised Harris Farms short ribs, savory caramel glaze, mashed potatoes, horseradish sour cream sauce   15   gf

Holmquist Hazelnuts.  Sweet and spicy   6     gf

Olives.  Olive oil, garlic, fennel, orange peel    6     gf

Eat Your Greens.  Sautéed lacinato kale, garlic, lemon   5   gf

Beets & Quinoa.  Roasted beets, quinoa, arugula, Daphne goat Gouda, lemon vinaigrette   9     gf

Preservation Kitchen House Salad.  Mixed greens, pickled red onion, radish, croutons, cilantro vinaigrette   9

Spinach & Roasted Pear.  Crumbled chèvre, candied walnuts, lemon vinaigrette   9     gf

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

   

Entrées  

Filet Mignon.  Double R choice tenderloin, mushroom Parmesan sauce, lacinato kale, mashed Yukon gold potatoes *   44     gf,   Petite Filet  24   gf

Cioppino.  Tomato fennel broth, shrimp, mussels, market fish, crispy string potatoes, grilled Como bread    24,  with gluten-free baguette   26

Halibut.  Citrus & rosemary fingerlings, artichoke hearts, organic sundried tomato, house preserved Meyer lemon, capers    40    gf 

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmigiano Reggiano    22

Short Rib Bowl.   Savory caramelized Harris Farms Angus beef, garbanzo beans, celery, carrot, bone broth, horseradish sour cream, Sriracha    26     gf

Cassoulet.  Duck leg confit, Great Northern white beans, Italian sausage, house-made tomato sauce, grilled bread    26,   with gluten-free bread   29

Squash.  Roasted Danish, filled with sautéed vegetables, red quinoa, red pepper coulis, feta     22     gf 

Barbera Beet Risotto.  Creamed Arborio rice, red wine, red beet puree, chèvre, balsamico       23   gf

 

gf = gluten free

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

 

Chef Amy Belknap

Sous Chef Miles Feigi

Pastry Chef Charlene Coop