three TEN main ▪ January 2011

Appetizers

Creole Crab Cakes ~12.

With Commander’s Palace remoulade sauce & scallion hushpuppies

American Kobe Beef Tataki ~12.

Ponzu sauce, sweet potato tempura, charred red onion salad

Pear & Hazelnut Salad ~11.

Roasted d’Anjou pear, Rollingstone Creamery chevre,
Toasted hazelnuts, fresh baby lettuces, sherry-mustard seed vinaigrette

Crimson Beet Salad ~10.

Fresh baby lettuces & roasted organic beets,
Rogue Creamery “Oregonzola” blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Shanghai Tacos ~ 9.
Scallion pancakes, 5-spice pork belly, cucumber kimchi, hoisin-plum sauce

Potato Gnocchi ~9.

Brown butter, house-cured pancetta, Pecorino-Romano
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Entrees

Steak Frites ~27.

Idaho-raised Wagyu top sirloin steak from Double XL Ranch in Meridian,
Red chimmichuri sauce, hand-cut russet fries, sautéed winter greens

Lobster Tortelloni ~25.

Maine lobster tail meat over hand-made artichoke tortelloni,
Tossed with a saffron-prosecco cream sauce

Red Curry Scallops ~21.

Bay scallops simmered in coconut milk & red Thai curry sauce, served with jasmine rice,
Cucumber ribbons, cashews, crispy shallots & fresh mint

Hand-made Farfalle Pasta ~ 18.

Semolina bow-ties tossed with house-made Italian sausage, fresh basil,
Plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

Hand-made Winter Squash Ravioli ~17.

Butternut squash, brown butter, fresh sage, Balsamico, Parmigiano-Reggiano
 Specials

Washington Hama Hama Oysters ~11./half doz. 2./each

From the cold & deep waters of the Hamma Hamma River estuary on
Washington’s Olympic Peninsula, Fresh shucked, on the half shell with
Yuzu-ginger sorbet or cocktail sauce and fresh horseradish

Ginger-cured Hamachi Sashimi ~16.

Grapefruit, daikon salad, yuzu vinaigrette, nori, sesame seeds

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Double R Ranch Washington Ribeye Steak ~ 34.

Gorgonzola butter, zinfandel syrup & Idaho russet mashers with roasted garlic olive oil

Sesame-crusted Hawaiian Albacore Tuna ~ 29.

Jasmine rice, winter vegetable stir-fry, caramelized sweet & sour ginger sauce

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$5 entrée split charge, $3 appetizer split charge

▪NO PERSONAL CHECKS ACCEPTED▪
20 % gratuity added to parties of 6 or more