TASTE Restaurant and Cafes

LUNCH MENU | 11am to 3pm
BAR MENU | 3pm to close
DINNER MENU | 5pm to 10pm

LUNCH
soups
daily selection 4
seafood chowder 6

simply full circle greens | shaved pecorino, olive oil & verjus 5
ADD ANY OF THE FOLLOWING FOR $2 EACH
- house marinated olives, pickled red onions
- white bean & sausage, rosemary, roasted fennel
- roasted beets, fresh chèvre, black pepper curado cheese
- roasted butternut squash, picante cured ham, serena cheese & fresh thyme

local braised greens 8
bacon, polenta & rosemary vinaigrette
- add spiced wild prawns 15

duck confit & beets with chèvre jus 14
carrots, chives, greens simply dressed

chardonnay chicken salad sandwich
poached organic chicken, chèvre, celery & grapes on 8-grain. simple greens 9
half & half – half chicken salad sandwich & cup of daily soup 8.5

frittata of fresh basil 10
tomato confit & pecorino

croque madame 11
broiled ham & cheese, fried farm egg & mornay sauce. local greens

uli’s famous hot Italian sausage & herb pizza 10
spiny arugula, cheese curds

italian eggplant, fontina & pesto pizza 9
grilled heart of romaine lettuce

mini organic beef burgers & frites* 11
local gouda, dijon aioli, pickled jalapeno

grilled cheese & soup 8
griddled cheese on potato bread, roasted tomato soup

*Washington State Department of Health would like you to know that foods served raw or undercooked may pose a health risk.
18% gratuity is added to parties of 6 or more.

DINNER MENU | 5pm to 10pm

virginica oysters on the half shell | verjus, pepper mignonette* 2.5 each

simply full circle greens | olive oil & verjus, pears, blue & hazelnuts 6

butternut & chèvre tartlet | braised greens, beet stem confetti 9

cioppino | mussels, clams, salmon, tomato broth, grilled bread 11

gemelli & cheese with dungeness crab | mache, truffle, crispy carrots 10 | 18

pappardelle & braised rabbit | guanciale, red wine, parmigiano-reggiano 10 | 23

barley risotto | chanterelles, cranberries, walnuts 9 | 17

black olive polenta | roasted fennel, sweet delicata squash, pistou, willamette fontina 10 | 18

pulled chicken popover | mushroom ragout, leeks, frisee 12 | 24

slow roasted organic short ribs | planked rosemary roasted squash, sautéed spinach 12 | 23

st. jude albacore | cauliflower gratin, watercress, chimichuri* 14 | 25

pike ale & bay brined pork | local cherry compote, rainbow chard, dijon jus 12 | 24

bistecca l boneless rib-eye, chickpea fry, braised jerusalem artichokes & fennel 21 l 34

christopher conville l executive chef
craig hetherington l sous chef
*Washington State Department of Health would like you to know that foods served raw or undercooked may pose a health risk.
18% gratuity is added to parties of 6 or more.

DINNER DESSERTS

hibiscus float l boba pearls, basil ice cream, chocolate pocky wafers 7

toasted chestnut cake | butter-rum bananas, iced chocolate 7

roasted asian pear tart | humboldt fog chévre, candied fennel 7

theo chocolate orbit cake l gianduja crème, house-made ricotta 7

apple patina l pine nut tart, poached apples, marjoram ice cream 7

house-made ice cream l daily whimsy 5

cookie plate 5

local cheese | house-made cracker, candied walnuts, quince paste & sherry syrup 6 l 9 l 12
black creek buttery – sharp – cow-goat-sheep milk | Estrella Family Creamery
tipsy cow – cabernet soaked - cow’s milk | River Valley Ranch
rogue river blue – cow’s milk | The Rogue Creamery

wine TASTE GLASS MEZZO
apex II late harvest semillon 2004 5 10 20
townshend late harvest viognier 2003 6 9 22
distefano “st. john” 2003 | semillon-sauvignon blanc 31
townshend port 2000 28
whidbey’s american port NV 4 8 16

Elise Fineberg l Pastry Chef