dinner

swank restaurant dinner

at Swank Restaurant

daily | 5-10pm

greens

LOCAL GREENS   11

Briar Rose chèvre, chimichurri, radish

baby gem   11

white anchovies, reggianno parmesan, pugliese croutons, roasted garlic lemon dressing

burrata   12

kiyokawa Bosq pears, gently cooked chicories, tarragon, hazelnut

cheese

fourme d’ambert cow   9

Ambert, France smoked onion, potato, pickled shallot

damona cow   9

Dundee, Oregon cranberry jelly, peanut praline

st. angel cow cow   9

France brown butter, bosq pears

Plates

jerusalem artichoke soup   10

brown butter, capers, golden raisin

Wagyu BEEF TARTARE*   15

classic accompaniments

ROASTED PORK BELLY   16

savoy cabbage, peanut, savory caramel

washington mussels   16

melted leeks, young fennel, Pernod, crusty bread

foie gras   16

apricot, warm hazelnut madelines, honey lavender

salted cod fritter   14

roasted garlic, cranberry beans, pickled chilis

Pacific oysters   4/each

chicken fried, creamed leeks, sunchoke relish

Chicken and pork dumplings   15

Sriracha verde, pickles, butter lettuce

entrées

New bedford sea scallops   28

Turkish hummus, sesame and spring vegetable salad, za’atar vinaigrette

Enchiladas “divorcio”   21

foraged mushroom & garbanzo, smoked tomato, salsa verde

line-caught rockfish almondine*   23

haricots verts, warm potato salad, sauce gribiche, Spring cress

muscovy duck breast*   28

white bean, swiss chard, Washington cranberries, foie enriched jus

mary’s farm 1/2 chicken   25

bucketwheat ‘dumplings’, confit thigh, chicken fried leg, gravy

Hill ranch pork tenderloin crepinette   28

Anson Mills grits, bacon braised greens, apricot and mustard jus

wild boar cinghiale   24

slow cooked in red wine, fresh rigatoni, Grana Padano

harris ranch flank steak*   21 & 32

4oz & 8oz   cippollini onion jam, ox tail, mountain rose potato, alpine cheese

swank burger*   16

Painted Hills house grind, smoked remoulade, bread and butter pickles, shaved onion, aged white cheddar

sides

CHARRED BEETS   9

Briar Rose goats milk feta

tater tots   10

cave aged blue cheese, wild blackberry mustard

GREEN BEANS   9

X.O. sauce, fried shallot

esquites (corn parfait)   9

smoked jalapeno, cotija, lime

Broccoli rabe   10

ricotta, roast garlic, fennel sausage

DESSERTS

banana foster   10

dulce le leche, peanut, spiced rum

Chocolate Almond Financier   10

spiced chocolate ice cream, mole chocolate sauce Washington cranberries

Key Lime Tartlet   9

salted coconut, toasted merengue

house made ice cream or sorbet   8

daily offerings


executive chef Alexander Sullivan-Parker

fresh. local. handcrafted. locally sourced daily.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Tartare contains raw beef and raw quail yolk. Oysters served raw. Steaks, duck breast, burger, trout, halibut, and scallops are all cooked to order.

Due to the seasonal nature of our fare, our inventory changes frequently. The menu shown above may differ slightly from today’s offerings.