Holiday Specials

Available December 24-27, in addition to our regular menu

Whole Roasted Duck*
wild rice, local apples, toasted hazelnuts, duck fat roasted sweet potato, braised castelfranco, smoked cranberry gastrique, maple-spruce delicata, huckleberry-cabernet reduction
180 (serves 2-4)

Grilled Tomahawk Ribeye*
truffle roasted fingerling potato, black garlic polenta, winter mushroom, braised leeks, douglas fir cippolini, green peppercorn sauce
240 (serves 2-4)

DESSERT SPECIAL
Egg Nog Bread Pudding
gingerbread toffee sauce, woodinville bourbon chantilly, bown sugar pecans
18

* * *

Executive Chef Lyle Kaku
Sous Chef Simon Knight
Sous Chef Quintin Tissot
Pastry Chef Matt Kelley

Menu items subject to change.
*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk.

THE FINAL CASCADE
2025 TURNDOWN

Available December 31

Wagyu Tartare*
yuzu, ginger, bubu arare, chive, egg gel, shokupan, matsutake

Truffled Burrata Rosette Pasta
ecolibrium kohlrabi, preserved lemon, winter herbs brodo

Tarte Bakery Mini Baguette
house cultured butter, honeycomb, hawaiian sea salt, puffed sorghum

Neah Bay Black Cod*
uni sabayon, binchotan oysters, leek mosaic, black caviar

Coffee & Juniper Rubbed Local Venison*
pommes fondant, winter citrus, chestnut silk, dark cocoa jus

Chocolate Pave
araguani chocolate, drunken orange caramel, chicory pudding

* * *

Executive Chef Lyle Kaku
Sous Chef Simon Knight
Sous Chef Quintin Tissot
Pastry Chef Matt Kelley

Menu items subject to change.
*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk.