three TEN main June 2011 Dinner

Chef Dereks recommend:

Appetizers
Crispy Soft-shell Crab
sesame, nori
~12. Sweet corn & snow pea slaw, yuzu mayo, miso vinaigrette,

2008 Cuve du Griot Claret

Napa Valley Bourdeaux blend of Merlot and Petite Verdot. Aged for 26 months in French oak barrels. Pronounced gree-OH the name is inspired by west African tribal historians.

Snake River Farms baby back ribs

~ 11. Prime Kurobuta pork robs grilled with Ancient

Chinese Secret Plum-hoisin bbq sauce, served over apple-watercress-sesame slaw

Crimson Beet Salad

~10. Wood River Organics baby lettuces & roasted organic beets, Rogue Creamery Oregonzola blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Asparagus & Pinenut salad

~ 10. Wood River Organics baby lettuces, grilled local asparagus, pinenuts, Extra virgin olive oil, lemon, Bigwood Bakery bruschetta, mascarpone, Pecorino-Romano, Snake River Farms balsamic syrup

Pork

Light Tempura of Green Beans

dipping sauce

~8. Served with sweet-hot sesame-mustard

Entrees
Red Curry Scallops ~22. Bay scallops simmered in coconut milk & red Thai curry
sauce, served with jasmine rice, cucumber ribbons, cashews, crispy shallots & fresh mint

Known as the celebrated Kurobuta in Japan. It is 100% Berkshire. These hogs were discovered in Reading, in the shire of Berks by Oliver Cromwells Army. Bred especially for its superior marbling and flavor.

Shrimp Pad Thai ~ 19. Jumbo wild-caught Gulf shrimp stir-fried with rice noodles, garlic, green
onion, egg & Thai tamarind sauce, garnished with crushed peanuts, lime & fresh cilantro

Seasonal Side Dish:

Perfectly fresh, local Arrowleaf spinach from Wood River Organics sauted with lemon, sesame & roasted garlic olive oil

Sweet Pea & Ricotta Ravioli ~18. Topped with brown butter, asparagus, pinenuts, lemon &
Parmigiano-Reggiano

Hand-made Semolina Farfalle ~ 17. Fresh semolina bow-ties tossed with house-made Italian
sausage, Plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

Potato Gnocchi ~ 16. Hand-made potato gnocchi, house-cured pancetta, smoked lonzino,
Wood River Organics local spinach, lemon-garlic cream sauce, Parmigiano-Reggiano $5 entre split charge, $3 appetizer split charge NO PERSONAL CHECKS ACCEPTED 20 % gratuity added to parties of 6 or more

Specials: Yellowtail Hamachi Sashimi ~16.

Grapefruit, avocado, yuzu-lime vinaigrette, sesame, nori

Seasonal Market Salad ~11.

Wood River Organics baby lettuces, pickled Washington cherries, toasted hazelnuts, Rollingstone Dairy Idaho chevre, honey-toasted mustard seed vinaigrette

Double R Ranch Washington Ribeye Steak ~ 34.

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

Wild-caught Alaskan Halibut~ 32.

Pan-roasted, served with grilled asparagus, roasted fingerling potatoes & a warm sweet corn salsa

Seared-rare New England Sea Scallops~ 32.

Served over hand-made braised artichoke tortelloni tossed in a saffron-prosecco cream sauce