Menu for Crush

Dinner
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Desserts

Dinner

Crush Seasonal Tasting Menu‌

92.00 Crush’s Six course seasonal and signature tasting menu

Starters‌

15.00 Premium Shigoku Oysters Parsley-Lime / Tellichery Pepper / Dashi

18.00 Hand Cut Wagyu Beef Tartare Vodka Cured Quails Egg / Coffee Rye Toasts / Wood Sorrel & Cashew Butter

15.00 Tidepools "Ceviche" of Taylor Shellfish Farms Geoduck Clam / Cuttlefish Inked Celeriac / Pickled Begetables / Green Apple Ponzu

25.00 Seared Hudson Valley Foie Gras Long Pepper-Corn Savarin / Compressed Rhubarb / Lychee and Asian Pear Purée

17.00 "Peas & Carrots" Manchego Cheese Ravioli with Black Garlic & Harissa Carrots / Sweet Pea Sauce / pea Shoots / Almond Chamomile Streusel & Olive Oil

18.00 Braised & Crisped Spanish Octopus "A La Plancha" Heirloom Beans / Chorizo / Almond Milk / Espelette Pepper

16.00 Masala Roasted Organic Beets Watercress / Noble XO Vinegar / Stilton Cheese Panna Cotta / Pistachios

Fish, Meats, Game and Fowl‌

34.00 Slow Roasted Faroe Island Salmon Loin Soubise / Scallion Glace / Fennel Pollen & Cracked Coriander

31.00 Lummi Island Nation Long-Line Halibut & "Chicken Fried" Sweetbreads Stinging Nettle Dashi / Wild Leeks / Ferns

33.00 Seared Atlantic Sea Scallops "Brassica" Red Cabbage Mostarda / Mustard Seed Caviar / Toasted Amaranth

36.00 48 Hour Braised Beef Short Ribs Pommes Dauphinoise / "Pot Roast" Vegetables / Cabernet Sauce

36.00 Spiced Moulard Duck Breast With Brandied Cherries "Triple B" Brussels Sprouts / Quinoa with Pistachios / Kumquats / Pine Nuts / Cranberry Mostarda

29.00 Abundant Acres Farms Prosciutto Wrapped Rabbit Saddle House Made Maple Rabbit Bacon / Manchego Grits / Pea Shoots

35.00 Dayton Valley Farms Suckling Pig Hazelnut Mascarpone Farro / Fennel Onion Compote / Apple Mostarda / Red Wine Mulled Apples / Savoy Cabbage

Artisan Cheese‌

25.00 Tasting of Five a piece of each of all five of our Fromagier, Alysson Wilson's selections

5.00 Any one of Alysson's Selections your choice of one cheese from the list

Desserts

15.00 Apple Tart Tain Sous vide caramel apple with sage and cinnamon sticky bun, salted caramel pastry cream, cinnamon buttermilk ice cream

15.00 Cranberry Tart Ginger cake with cranberry compote, cinnamon bourbon anglaise and pecan Ice cream

18.00 Chocolate, TCHO and Valrhona Salted butter caramel sundae with manni per me and sea salt warm coulant with blackberries and praline Ice cream “smores” in an unconventional way

15.00 Pumpkin Cheesecake Pumpkin and black tea spiced cheesecake, gingerbread spiced crumble and chai Ice cream

2 each Homemade Sea Salt Caramels