LUNCH MENU wines by the glass zero ° | $5

EXECUTIVE CHEF
MICHAEL MINA'S
DAVID VARLEY
MODERN BISTRO
SOMMELIER
LU NCH
JEFF LINDSAY-THORSEN
Signature ITems To SHARE
zero ° | $5
A H I T U N A TA R TA R E *
CUCUMBER LIMEADE
Scotch Bonnet Peppers, Pine Nuts, Seame Oil, Mint | $19
Cucumber, Thyme Simple Syrup, Lime
P O M E G R A N AT E C O O L E R
T O M AT O S O U P " F O N D U E "
House Made Pomegranate Syrup, Lime, Basil
Emmenthaler Grilled Cheese | $13
MUSHROOM TEMPURA
Citrus Mousseline, Scallions | $12
salon cocktails | $12
D U C K FAT F R I E S
Garlic, Rosemary, Sel Gris | $9
J O H N C . H O L G AT E
TAY L O R S H E L L F I S H OY S T E R S *
Belvedere, St. Germain, Aperol, Honey Syrup
Ice Cold on the Half Shell, Red Wine Mignonette | $3 ea
ABSINTHE MINDED
Bulleit Rye, Campari, Pinot Noir Reduction, Lime,
Absinthe Rinse
LUNCH MENU
N E W O L D FA S H I O N E D
Four Roses, Pink Peppercorn Agave, Orange
& Angostura Bitters
$22 PER PERSON
(P LEAS E C H O O S E O N E ITE M F R O M EAC H S E CTI O N)
D O W N TO W N D O N K E Y
Belvedere, Muddled Cucumber, Fresh Ginger, Lime
APPETIZERS
PIMM'S 74
House-made "Pimm's No. 3", Ginger Beer
"WALDORF SALAD"
Shaved Fennel, Toasted Walnuts, Stilton
S M O K E D SALM O N D EVI LE D E G G S
Crispy Shallots, Ikura
wines by the glass
C R I S P Y F I N G E R L I N G P O TAT O E S
Lardo, Pimentón, Aïoli, Hen Egg
S PA R K L I N G
REBOSERO BEAN SOUP
Willie Greens, Grilled Country Bread, Honey Ricotta
ENTRÉES
G R I L L E D LO CA L A L BA C O R E SA L A D N I Ç O I S E *
Champagne, Chartogne-Taillet Cuvée Michael Mina, Merfy, FR. 2008 | $24
Sparkling, Bichot Brut Reserve, Cremant De Bourgogne, FR. NV | $12
Sparkling, Mas de Daumas Gassac Brut Rosé, Languedoc, FR. NV | $ 16
Deviled Egg, Tomato Confit, Haricots Verts
L A C I N AT O K A L E C A E S A R
Grilled Chicken Breast, Parmesan, Garlic Streusel
WHITE
Sauvignon Blanc, Craggy Range 'Te Muna", Martinborough, NZ. 2012 | $13
M A R I N AT E D S T E A K S A L A D * ( $ 5 S U P P L E M E N T )
Fourme d'Ambert Blue Cheese, Tomatoes, Little Gems, Avocado
Riesling, Château Ste. Michelle Eroica, Columbia Valley, WA. 2012 | $11
H E R I TA G E T U R K E Y B U R G E R
Chenin Blanc, Fouquet Cuvée Silex, Vouvray, Loire Valley, FR. 2012 | $11
Guacamole, Pepper Jack Cheese, Harissa Aïoli
R N74 B I STR O B U R G E R*
House-Ground Beef, Tillamook Cheddar, Fancy Sauce
MEDITERRANEAN LAMB BURGER*
Tzatziki Aïoli, Oven Roasted Tomatoes, Mixed Lettuces
Pinot Gris, Dusted Valley Boomtown, Columbia Valley, WA. 2013 | $8
Grüner Veltliner, W.T. Vintners, Columbia Gorge, WA. 2013 | $13
Assyrtiko/Athiri, Domaine Sigalas, Santorini, GR. 2013 | $11
Chardonnay, Maison Bleue Au Contraire, Yakima Valley, WA. 2012 | $13
S M O K E D S A L M O N B LT *
Applewood-Smoked Bacon, Avocado Mousse
R A I N I E R B E E R B AT T E R E D F I S H & C H I P S
Malt Vinegar, House-Made Tartar Sauce
G N O C C H I PA R I S I E N N E
Heritage Pork Meatballs, Ricotta, Tomato Fondue
S E A R E D D AY B O AT H A L I B U T ( $ 6 S U P P L E M E N T )
Asparagus, "Pous Pied", King Trumpet Mushrooms
STEAK F R ITE S AU P O IVR E* ($6 S U P P LE M E NT)
Tri-Tip, Garlic Herb Butter, Rosemary Frites
D E S S E RTS
VA N I L L A B E I G N E T S
Sea Salt, Dulce de Leche
I C E C R E A M O R S O R B E TS
Chef's Selection
RED
Pinot Noir, Hudelot-Noellat Bourgogne Rouge, Burgundy, FR. 2010 | $12
Pinot Noir, Boedecker Athena, Willamette Valley, OR. 2011 | $13
Grenache Blend, Feraud-Brunel, Côtes-Du-Rhone Villages, FR. 2011 | $12
Syrah, Jamet, VDP Des Collines Rhodaniennes, FR. 2011 | $14
Syrah, Soos Creek, Columbia Valley, WA. 2010 | $12
Merlot, Beresan, Walla Walla Valley, WA. 2008 | $13
Cabernet Sauvignon, Amavi, Walla Walla Valley, WA. 2011 | $14
Cabernet Sauvignon Blend, Château Fonbadet, Pauillac,
Bordeaux, FR. 2009 | $19
A LA CARTE M E N U AVAI LAB LE U P ON R EQU E ST
*EATI NG RAW OR U N DE RC O OK E D F I S H, S H E LLF I S H, EGG S OR M EAT I NCR EAS E S TH E R I S K OF FO ODBOR N E I LLN E S S. P LEAS E ALE RT YOU R S E RVE R TO ANY FO OD ALLE RG I E S.