First

Pork Belly Confit      $11

pickled vegetables, sweet corn ice cream, basil blossom

Foie Gras        $17

star anise and citrus cured foie gras, vanilla sea salt, forum vinegar gastrique, apricot leather, brioche

Hamachi Crudo      $12

carbonated and whipped tomato shooter, tomato gelee, micro chives, borage blossoms, tuscan olive oil, smoked salt

Second

Romaine       $11

citrus vinaigrette, smoked and grilled stonefruit, boquerones, crispy pecorino, arugula

Spring Salad       $10

barking dog farms greens, fresh carrot vinaigrette, prosciutto di parma, almond – fennel crumble, creme fraiche

Dungeness Crab       $15

parfait style, watermelon, sea beans, tarragon buttermilk dressing

Third

Pork Tenderloin     $26

roasted figs, foie gras powder, demi glace, petite cress, cauliflower puree

Akaushi beef       $28

lobster ketchup, tuscan kale, dauphine potatoes

Halibut        $29

haricot vert shoots, smoked chanterelle mushroom jus, polenta “croutons”, garlic chips

Smoked Moulard Duck Breast     $26

brown butter puree, pickled yakima cherries, tuscan kale, fennel bulb

Scallops      $28

sugar snap pea puree, crispy lamb cheeks, cucumber, toasted fennel seed vinaigrette

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five, seven, and nine course chef tasting menus

available upon request for entire table

Parties of six or more will be charged 18% service charge

split plate charge of $5.00

follow us on twitter: @RestaurantBeck

window tables are not guaranteed. Thank you for your understanding.

MENU IS SUBJECT TO CHANGE