Restaurant Week Special:
COURSE ONE (Vegetarian):
Ember-roasted root vegetables: Carrot, parsnip, turnip with fresh whipped ricotta, cranberry and miso finished with mesclun greens
OPTION ONE: Seared Snake River red trout over a wild rice congee: The trout is served with rapini, grapes, enoki mushrooms and finished with cilantro
OPTION TWO: Grass fed beef bavette cured with rye koji over whipped potato and baby boy choy: finished with black truffle and charred leeks
OPTION THREE (Vegetarian): Smoked Tofu dressed in a burnt orange and cranberry vinaigrette served over a sweet potato puree with sautéed seasonal root vegetables
Smores (Vegetarian option available) with elderflower marshmallow, smoked graham cracker, chocolate ganache and malt ice cream
*Vegan options are available for all three courses and are to be determined.
*All three courses have been created specifically for PRW except the Smoked Tofu dish.