Embers Dinner Menu

Dungeness Crab Cakes | 17
Spicy Tomato Purée on Arugula Salad

Crispy Quail | 13
Spinach, Shiitake Mushroom, Eggplant Caviar, Pumpkin Seeds and Sherry Mustard Vinaigrette

Sauteed Foie Gras | 19
Caramelized Apples, Chives, White Cheddar Crustini

Poached and Grilled Baby Artichoke | 16
Roasted Peppers, Lemon Caper Mayonnaise

Seared Sea Scallops | 15
Roasted Peaches, Curry, Local Honey

Lobster Bisque | 12
Black Truffle Crust

Carrot Ginger & Brie | 10
Black Pepper Crust

Caesar Salad | 11
Prepared Tableside

Arugula & Beets | 11
Roasted Beets, Goat Cheese, White Balsamic Vinaigrette

Spinach & Seasonal Berries | 10
Honey Roasted Almonds, Poppy Seed Chive Essence

^{*The caesar salad is prepared with raw egg yolk. Please inform your server if you would like an alternative preparation}

Buffalo Short Ribs | 33
Braised Range Buffalo with a Hint of Mole Cabernet Polenta, Root Vegetables

Filet Oscar | 39
6 oz. Filet Topped with Artichoke Bottom Dungeness Crab 
Yukon Mashed, Béarnaise

Pan-Seared Organic Breast of Chicken | 29
Topped with Spinach, Shiitake Mushrooms, Wheat Berries and Gorgonzola Cream

Copper River Salmon Fillet | 37
Mango-Heirloom Black Bean Salsa
Cilantro Carrot Cous Cous

Grilled Tuna Loin | 32
Wasabi Mashed, Seaweed Salad

Venison Loin Chop | 36
Bacon Cheddar Gratin, Cognac Gorgonzola Glaze

Horseradish Crusted Halibut Fillet | 30
Quinoa, Wild Mushroom Truffle Reduction

6 oz Filet Mignon | 36
Smoked Mac and Cheese, Red Wine Bordelaise

10 oz Filet Mignon | 42
Yukon Mashed, Blue Cheese Gratin

Portabella Mushroom Napoleon | 26
Spinach, Buffalo Mozzarella
Heirloom Tomato, Balsamic Drizzle