MENU
*No Reservations Needed
PRUSIK
STARTERS
CRISPY MEATBALLS
slow-cooked tomato · whipped ricotta · Parmigiano
CRISPY ARANCINI
aged provolone · Parmigiano · roasted tomato · basil
SMOKED MOZZARELLA STICKS
tomato jam · Parmigiano · basil
COCONUT SHRIMP CRESCENT
shrimp-filled ravioli · mango habanero salsa
BREAD & SALADS
PRUSIK PANE SALATO (VG)
roasted garlic & onion · olive oil
FARRO (VG)
roasted squash · apple · pecans · goat cheese · cider vinaigrette
FARM GREENS (VG) (GF)
local greens · lemon vinaigrette · shaved Parmigiano
PIZZA
DRAGONTAIL PIZZA
Italian sausage, pomodoro, calabrese, sopressata, prosciutto, peppadew
PRUSIK PIZZA (VG)
honey roasted mushrooms, thyme cream, aged balsamic
ENCHANTMENT PIZZA (VG)
fresh mozzarella, basil, pomodoro
CASCADE PIZZA (VG)
fresh figs, herbed cream sauce, crispy shallots, balsamic reduction
HANDMADE PASTA
Any sauce preparation available with our house-made gluten-free tagliatelle.
KIDS PASTA (VG) 6
marinara, butter or white sauce
KALBI BEEF RAVIOLI 25
Korean-style braised beef · gochujang cream · sautéed local mushrooms · crispy shallots · crispy garlic
RIGATONI BOLOGNESE 22
slow-cooked beef, pancetta & pork sausage · tomato · Parmigiano · lemon ricotta
GEMELLI (VG) 20
broccoli, pistachio & basil pesto · roasted heirloom baby tomatoes · pecorino · lemon · crispy pancett
TAGLIATELLE (VG) 22
thyme cream · honey-roasted mushrooms · aged balsamic · shaved Parmigiano
CRESTE DI GALLO (V) 20
bell pepper brandy curry · roasted heirloom tomatoes · crispy garlic · basil
CAMPANELLE BOSCAIOLA 22
ham · rosemary · slow-cooked beef & pork · mushrooms · cream · Parmigiano
SOMETHING SWEET
PRUSIK CHOCOLATE CAKE (VG)
dark chocolate layer cake · chocolate fudge
TRAILHEAD
FOCACCIA
warm focaccia bread, spiced tomato oil (VG)(DF)
BURRATA
fresh burrata, house-made lavender, rosemary & malden crackers, roasted figs, arugula, prosciutto & aleppo agave syrup
BRUSSELS SPROUTS
roasted brussels sprouts, espelette date infused hot honey, prosciutto crumble & crispy heirloom garlic chips (GF)
MANILA CLAMS
local manila clams, citrus infused white wine & green harissa brodo, garlic toast points (S)
ARANCINI SCHIACCIATI
saffron risotto cakes, fontina, sicilian sauce of plum tomatoes, capers, currants, pine nuts, olives (N)
ROASTED MUSHROOMS
chef’s selection of local mushrooms, wildflower honey, thyme cream, aged balsamic (GF)
CRAB & SHRIMP CAKES
seared crab & shrimp cakes, house pickled giardiniera, lemon caper aioli (GF)(S)
PORK BELLY
korean barbeque pork belly, sesame crusted jasmine rice & coconut milk cakes, pickled shaved fennel, crispy garlic (GF)(N)(DF)
CROSTINI
toast points, cambozola, bacon jam, roasted cherry tomatoes, balsamic reduction
ASCENT
All pasta is hand-crafted
POACHED PEAR SALAD
herbed pan-seared chicken, red wine-poached pear, greens, lemon-rosemary vinaigrette, candied walnuts, toasted pepitas, rogue smoked blue cheese (N)(GF)
MEZZALUNA
hand formed pumpkin & kabocha squash filled pasta, sage-chestnut cream sauce, pan-seared chicken breast, roasted butternut squash, shaved parmesan (N)
PANSOTI
caramelized sweet onion & chevre-filled pasta, macadamia-sage brown butter, roasted figs, crispy garlic, shaved romano & parmigiano-reggiano, port wine reduction (V)(N)
LINGUINI
bronze die pressed spinach linguini, seared sea scallops, lemon boursin fresh herb crème, crispy prosciutto (S)
LASAGNE
fresh pasta layered with bolognese of grass-fed beef, bechamel sauce, mixed italian cheeses 34
PAPPARDELLE
bronze die pressed pappardelle pasta, bolognese of grass-fed beef, sausage, pancetta, parmesan reggiano, lemon herb mascarpone
MUSHROOM RAVIOLI
mushroom ragu filled ravioli, marsala cream, sauteed mushrooms, balsamic reduction (V)
CASARECCE
bronze die pressed casarecce pasta, slow roasted brisket, mushroom, shallot, garlic, sweet & spicy gochujang cream sauce
SUMMIT
ROCKFISH
marcona almond crusted rockfish, heirloom winter squash risotto, brown butter, pepitas, pomegranate & pearl onion agrodolce, pickled foraged currants (N)(S)(GF)
TENDERLOIN
hand formed gnocchi, gorgonzola cream sauce, five peppercorn crusted center cut beef filet, port demi glace, caramelized cippolini onion, seasonal vegetables
BEEF SHORT RIB
red wine braised short rib, rosemary-garlic & asiago yukon gold mash, seasonal vegetables, apple-horseradish gremolata (GF)
WILD BOAR MEATLOAF
bourbon dijon glaze, handmade ravioli filled with potato, leek & gruyere, herb roasted seasonal vegetables, sauteed local chanterelles
CARTA
CARTA ROUTES
OCEAN
Broiled - Herbed artichoke filling • Lemon panko • Crispy shallots • Pancetta
½ dozen Kumamoto oysters
Choose your preparation (S) — 30
Broiled - Herbed artichoke filling • Lemon panko • Crispy shallots • Pancetta
Fresh – Muglio • Champagne & tart apple mignonette
Coastal Bone Broth (S) — 26
Penn Cove mussels • Green curry broth • Shaved Matsutake Mushrooms • Thai basil • Lime
Dungeness Crab Croquettes (S)(GF) — 24
Saffron aioli • Pickled Jimmy Nardello peppers • Charred corn • Basil oil
Pan-Seared Sea Scallops (GF)(S)(N) — 60
Clark’s Creek Farm Heirloom squash & brown butter risotto • Toasted pepitas • Vanilla pan reduction • Charred lemon
Rock Shrimp-Stuffed Wild Alaskan Halibut (S) — 70
Brown butter corzetti stampati • Blood orange beurre blanc • Pickled shallots • Jimmy Nardello peppers
Flourless Chocolate Marquise (GF) — 18
Sea salt caramel mousse • Nori sea glass
FOREST
Smoked Trout Rillette (S) — 24
Crème fraîche • Fried capers • Trout roe • Compressed cucumber • Rye toast • Dill
Chanterelle Filled Scarpinocc Pasta (N) — 26
Thyme Brown butter • Honey-roasted mushrooms • Toasted pepitas • Aged Parmesan
Brick-Pressed Guinea Fowl (N) — 54
Sweet corn stuffed agnolotti • Charred carrots • Chicken jus • Pistachio dukkah
Roasted Nicky Farms Rabbit — 48
Chanterelle bread pudding • Speck • Wild blackberry mostarda • Juniper jus
Juniper-Rubbed Venison Rack (GF) — 70
Wild currant gastrique • Roasted maitake • Blistered Dutch red shallot • Juniper jus
Smoked Wild Honey Crème Brûlée (N) — 18
Spruce tip whipped cream • Pine nut brittle
FIELD
Mishima Wagyu Tartare — 32
Bone marrow aioli • Cured egg yolk • Pickled shallot • Rye toast
Smashed Fried Brussels Sprouts (GF) — 26
Smoked Bacon • Crispy Shallots • Yuzu Miso Vinaigrette
Sunflower Ravioli — 32
Rogue Creamery Blue • Persimmon • Brown butter • Aged balsamic • Espelette
Double Thick Carlton Farms Pork Chop — 58
Porcini pappardelle • Miso Hispi cabbage • Sauteed chanterelles • Apple butter with foraged chokecherries
Mishima Wagyu Filet — 72
Whipped Gruyère pommes purée • Cacio e Pepe raviolo • Purple sprouting broccoli • Sauce au poivre
42oz Mishima Wagyu Tomahawk for Two - 295
A 42oz tomahawk served with your choice of starter, two house-made pastas, seasonal vegetables, & three signature steak sauces
Washington Apple Tarte Tatin — 19
Brown butter oat ice cream • Aged cheddar sablé • Calvados caramel • Thyme
PASSPORT
A culinary detour beyond the Pacific Northwest.
Charred Octopus — 28
Butter bean purée • Smoked paprika • Salsa verde • Lemon
Steak Frites — 70
Filet mignon • Pommes frites • Sauce au poivre
THE NORTHWEST EXPEDITION
A seven-course exploration of the Pacific Northwest
Our signature dining experience celebrates the Pacific Northwest through seven thoughtfully composed courses inspired by its fishermen, foragers, farmers, and the changing seasons.
125 per guest
All guests at the table participate.
Northwest Wine Pairing — 50
Northwest Elixir Pairing — 50
⸻
WINTER TIDE
Northwest oyster · green apple · pine cone mignonette
COASTAL BONE BROTH
Penn Cove mussels · shaved matsutake · charred kohlrabi
FOREST FLOOR
Chanterelle ravioli · honey-roasted mushrooms · thyme brown butter · toasted pepitas
INTO THE FOREST
Wild boar polpettone · Dijon-bourbon glaze · silken white bean & roasted bell pepper purée · crispy shallots
THE DISCOVERY
A course at the chef’s discretion
ELK TENDERLOIN WELLINGTON
Crêpe noir · mushroom duxelles · Prosciutto di Parma · golden puff pastry · pomme purée · sauce au poivre
THE ORCHARD
Burnt honey crème brûlée · smoked honeycomb · Chantilly cream · pine nut brittle