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

black mission figs   13

burrata, golden frill, hazelnuts

cheese

fourme d’ambert cow   9

Ambert, France smoked onion, potato, hen jus

maia cow   9

Dundee, Oregon concord grapes, peanut praline

freya’s wheel goat   9

Dundee, Oregon praline, brittle, ashes

Plates

red kuri squash soup   10

red curry, shimeji, crisp garlic

Wagyu BEEF TARTARE*   15

traditional accompaniments

ROASTED PORK BELLY   16

savoy cabbage, peanut, savory caramel

washington mussels   16

melted leeks, young fennel, Pernod, crusty bread

tempura   14

market vegetables, white miso, soy dashi

Salmon Crudo   15

yuzu kosho, black radish, taro

foie gras   16

pear, walnut, bird seed cracker

Pacific oysters   4/each

chicken fried, horseradish, tarragon, green apple

entrées

tortellini   18

kabocha squash, brie, filberts

icelandic una salmon*   Half order 21 & full 36

white mirepoix, smoked mussel chowder

muscovy duck breast*   28

ratatouille, charred eggplant, duck jus

mary’s farm 1/2 chicken   25

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

niman’s ranch bone in short rib*   32 & 46

9oz & 18oz gochujang braised, bonchon, accompaniments

landroc pork tenderloin crepinette   27

spaghetti squash puttanesca, head jus

wagyu beef culotte*   21 & 36

4oz & 8oz   potato mille-feuille, egg sauce, nasturtium, roasted garlic

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   8

fourme d’ambert, wild blackberry mustard

GREEN BEANS   9

X.O. sauce, fried shallot

esquites (corn parfait)   9

smoked jalapeno, cotija, lime

eggplant milanese   12

fra diavolo, burrata, Thai basil

DESSERTS

roasted corn custard   10

sweet corn cake, huckleberries, ‘candy corn’

swank sundae   9

Vietnamese coffee ice cream, condensed milk, maraschino, walnuts

Heirloom pumpkin   10

ricotta, hazelnut, warm spice

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.