MENU
*No Reservations Needed
PRUSIK
STARTERS
CRISPY MEATBALLS — 14
slow-cooked tomato · whipped ricotta · Parmigiano
CRISPY ARANCINI — 12
aged provolone · Parmigiano · roasted tomato · basil
SMOKED MOZZARELLA STICKS — 13
tomato jam · Parmigiano · basil
COCONUT SHRIMP CRESCENT — 14
shrimp-filled ravioli · mango habanero salsa
BREAD & SALADS
PRUSIK PANE SALATO (VG) — 7
roasted garlic & onion · olive oil
FARRO (VG) — 13
roasted squash · apple · pecans · goat cheese · cider vinaigrette
FARM GREENS (VG) (GF) — 9
local greens · lemon vinaigrette · shaved Parmigiano
PIZZA
$24
DRAGONTAIL PIZZA
Italian sausage, pomodoro, calabrese, sopressata, prosciutto, peppadew
$24
$22
PRUSIK PIZZA (VG)
honey roasted mushrooms, thyme cream, aged balsamic
$22
$20
ENCHANTMENT PIZZA (VG)
fresh mozzarella, basil, pomodoro
$20
$23
CASCADE PIZZA (VG)
fresh figs, herbed cream sauce, crispy shallots, balsamic reduction
$23
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) — 12
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 peaches, arugula, prosciutto & aleppo agave syrup
BRESAOLA
arugula, citrus, olive oil, aged parmesan, aged balsamic, smoked maldon salt (GF)
HISPI CABBAGE
charred cabbage, miso lime butter, smoked maldon, aged balsamic (V)
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)
ASCENT
All pasta is hand-crafted
PETITE GREENS SALAD
herbed pan-seared chicken, spring greens, summer berries, chèvre, toasted almonds, lemon-rosemary vinaigrette (N)(GF)
PANSOTI
caramelized sweet onion & chevre-filled pasta, macadamia-sage brown butter, roasted figs, crispy garlic, shaved romano & parmigiano-reggiano, port wine reduction (V)(N)
MACCHERONI
bronze die pressed maccheroni pasta, trinity cajun cream sauce, scallops, prawns, manila clams, halibut, mussels, andouille sausage, blistered shishito peppers (S)
LINGUINI
bronze die pressed spinach linguini, seared sea scallops, lemon fresh herb crème, crispy prosciutto (S)
LASAGNE
fresh pasta layered with bolognese of grass-fed beef, bechamel sauce, mixed italian cheeses
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
MEZZALUNA
smoked haddock filled mezzaluna pasta, fresh herbs, mascarpone, romesco cream, crispy speck, fennel pollen, seared prawns, roasted baby tomatoes (S)(N)
BURRATA RAVIOLI
burrata & roasted tomato ravioli, blistered heirloom tomato sugo, pistachio basil pesto, crispy calabrian chili garlic pangrattato, aged balsamic, torn basil (V)(N)
ORECCHIETTE
chipotle & lime pan-roasted chicken, bronze-die orecchiette pasta, green garlic-shallot confit, roasted hatch chiles, charred corn, seasonal vegetables (DF)
SUMMIT
COPPER RIVER SALMON
berbere-citrus rubbed salmon, green garlic & foraged morel mushroom risotto, corn zabaglione, blistered heirloom tomatoes, charred garlic scapes (S)(GF)
TENDERLOIN
hand formed gnocchi, gorgonzola cream sauce, five peppercorn crusted center cut beef filet, port demi glace, caramelized cippolini onion, seasonal vegetables
KUROBUTA PORK
snake river farms pork shank braised in fennel, leek, onion, white wine, herbs & stock, celery root puree, peach mostarda & seasonal vegetables (GF)
CARTA
CARTA ROUTES
OCEAN-
Pacific Halibut Crudo — 29
Peach aguachile • Compressed cucumber • Watermelon radish • Basil oil
Coastal Bone Broth — 26
Penn Cove mussels • Green curry broth • Thai basil • Lime
Dungeness Crab Croquettes — 24
Saffron aioli • Pickled Jimmy Nardello peppers • Charred corn • Basil oil
Pan-Seared Sea Scallops — 60
Sea bean risotto • Vanilla pan reduction • Charred lemon
Wild Alaskan King Salmon — 65
Brown butter lorighittas • Corn zabaglione • Pickled shallots
Sea Salt Caramel Panna Cotta — 18
Blackberries • Currants • Almond crumble
FOREST
Smoked Trout Rillette — 24
Crème fraîche • Fried capers • Trout roe • Rye toast • Dill
Cascade Morel Ravioli — 28
Brown butter • Foraged herb pistou • Aged Parmesan
Brick-Pressed Guinea Fowl — 48
Sweet corn stuffed farfalle • Charred carrots • Chicken jus • Pistachio dukkah
Roasted Nicky Farms Rabbit — 54
Chanterelle bread pudding • Speck • Wild blackberry mostarda • Juniper jus
Juniper-Rubbed Venison Rack — 70
Wild currant gastrique • Roasted maitake • Blistered Dutch red shallot • Juniper jus
Smoked Wild Honey Crème Brûlée — 18
Spruce tip whipped cream • Pine nut brittle
FIELD
Mishima Wagyu Tartare — 32
Bone marrow aioli • Cured egg yolk • Pickled shallot • Rye toast
Heirloom Tomato Mosaic — 24
Fresh ricotta • Basil • Garlic pangrattato
Sunflower Ravioli — 32
Rogue Creamery Blue • Grilled peaches • Brown butter • Aged balsamic • Espelette
Carlton Farms Porchetta — 58
Porcini pappardelle • Charred Hispi cabbage • Roasted chanterelles • Hazelnut gremolata • Pork jus
Mishima Wagyu Filet — 72
Whipped Gruyère pommes purée • Cacio e Pepe raviolo • Purple sprouting broccoli • Port wine demi-glace
Washington Apple Tarte Tatin — 19
Brown butter oat ice cream • Aged cheddar sablé • Calvados caramel • Thyme
PASSPORT
A culinary detour beyond the Pacific Northwest.
Tokyo
Caviar Prawn Toast — 38
Shrimp mousse • Oscietra caviar • Chive crème fraîche • Lemon
Amalfi Coast
Caciocavallo Pasta — 24
Roasted summer squash • Basil • Lemon • Toasted breadcrumbs
Galicia
Charred Octopus — 28
Butter bean purée • Smoked paprika • Salsa verde • Lemon
Paris
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
⸻
Pacific Halibut Crudo
Peach aguachile • Compressed cucumber • Watermelon radish • Basil oil
Coastal Bone Broth
Penn Cove mussels • Green curry broth • Thai basil • Lime
Cascade Morel Ravioli
Brown butter • Foraged herb pistou • Aged Parmesan
Squid Ink Lasagna
Dungeness crab • Crispy prawn • Saffron gastrique • Marcona almond romesco
The Discovery
A nightly creation inspired by the season, our local partners, and the imagination of the kitchen.
Mishima Wagyu Wellington
Mishima Wagyu tenderloin • Mushroom duxelles • Prosciutto • Puff pastry • Madeira demi-glace • Turned seasonal vegetables
Washington Apple Tarte Tatin
Brown butter oat ice cream • Aged cheddar sablé • Calvados caramel • Thyme