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“Chicken Fried” Sweetbreads & Mustard Aioli
Cabbage, Apple & Bourbon Sauce
16
White Corn Soup with Buttermilk Foam
Bacon Braised Geoduck Clams & Salmon Cracklings
13
Marinated Blue Marlin & Sungold Tomatoes
Lemon Verbena Gelee & Tomato Lime Vinaigrette
16
Yellowtail Duet Hamachi Crudo & Kampachi Tartare
Cucumber, Mint, Lime & Melon with Manni Per Mio Figlio
19
Grilled Local Octopus & Romesco Sauce
Fennel Salsa, Potato Salad & Marjoram Aioli
15
Seared Hudson Valley Foie Gras “Steak”
Belgian Endive, Wenatchee Peaches, 4 Spice Biscuit
28
Fresh Chevre Tart with Truffle Honey & Figs
Prosciutto Chips, Arugula & Pistou
15
Heirloom Tomato Salad, Basil & Burrata
6 yr Aged Balsamic, Levain Croutons, Manni Per Me
16
Carlton Farms Berkshire “Tete de Cochon”
Pickled Pearls, 1 hour Egg, Watercress & Parsley
13
Dinner Tuesday‐Sunday 5:30 –10:30 (Closed Monday)
Small plates until midnight Friday & Saturday
20% gratuity for parties of 5 or more
Meat or fish cooked to your specification may
increase your risk of food born illness.
1
Fresh Shucked Maine Lobster & Potato Gnocchi
Broccoli Rabe, Coral Sauce & Anise Hyssop
36
Vadouvan Crusted Hawaiian Mero Sea Bass
Sweet Corn Succotash & Lemon Basil Sauce
33
Seared Rare Sea Scallops & Aged Pecorino Risotto
Apricots, Prosciutto, Arugula & Long Pepper
29
Crispy Skin Alaskan Black Cod & Rosemary Sauce
Controne Beans, Preserved Lemon & Green Beans
28
Jidori Chicken Breast & Black Truffle Agnolotti
Foraged Morels & Roasted Garlic Kale
28
Spice Grilled Duck Breast & Bing Cherries
Sassafras Sauce, Turnips & Dandelion
30
Grilled Lamb “Rib Eye” & Confit Lamb Belly
Black Garlic Glazed Artichokes, Cress & Manni Per Me
35
Painted Hills Farm Beef Short Ribs Sous Vide 72 hours
Potato Puree & Parsley Horseradish
31
The Chef’s Tasting Menu
Chef Jason Wilson & Chef de Cuisine Andrew Lanier
have created an eight course menu to highlight the quality
of summer through seasonal and signature dishes that offer
an unparalleled experience of Crush cuisine.
Chef’s Menu… $125
Sommelier Wine Pairing to Complement Your Menu… $70
The chef’s menu is offered for the entire table.
2
Cheeses
Robiolo
Italian, Sheep’s Milk, Citrus Marmalade & Ulmo Honey
Pyrenees d’Argental
French, Cow’s Milk, Caraway & Belgian Trippel Caramel
Delice de Cremiers
French, Cow’s Milk, & Grapefruit Pate de Fruits
Bleu d’Auvergne Terre de Valcans
French, Cow’s Milk, Calvados Apple & Hazelnut
Moliterno
Italian, Cow’s Milk, Sage Prune Compote
5.5 each
25 all
2004 Domaine des Escaravailles
Rasteau Vin Doux Naturel ...................................... 13
2005 Eola Hills Vin d’Or Sauvignon Blanc .............. 11
2003 Pichard Pacherenc du Vic‐Bilh........................ 8
2006 Texier Ô Pâle Viognier .................................... 9
1977 D’Oliveiras Terrantez Madeira ....................... 25
2003 Kopke Porto ................................................... 12
2005 Kopke Porto ................................................... 12
1977 Kopke Colheita Porto .................................... 20
Mauro Vergano Chinato ......................................... 12
1999 Warres LBV Porto ............................................ 6
Lustau Almacenista Juan Garcia Jarana
Oloroso Sherry ........................................................ 12
Lustau Almacenista Maria Luisa Coveñas
Oloroso Sherry ........................................................ 12
Lustau Los Arcos Amontillado ................................. 8
2005 La Spinetta Moscato D’Asti ............................ 8
Boulard Grand Solage Calvados ............................. 10
Chartreuse V.E.P .................................................... 20
Clear Creek Pear Brandy ......................................... 11
Clear Creek Apple Brandy ....................................... 11
Chalfonte V.S.O.P. .................................................... 8
Kelt Tour du Monde V.S.O.P. .................................. 18
Leriche V.S.O.P. ........................................................ 9
3
Desserts
Vahlrona Dark Chocolate “Black Forest Cake”
Chocolate Cake, Cherry Compote, Cocoa Nib Tuille
12
Summer Sorbets, Fruits & Ice Creams
Almond Cookies, Compressed Watermelon, Strawberry
“Jam”
10
Farm Fresh Raspberry & Blackberry Parfait
Summer Herb Jam, Grand Marnier Pastry Cream
12
Garden Blueberries & Honey Corn Savarin
Walnuts, White Corn Ice Cream & Whipped Farmers Cheese
10
Brown Butter Wenatchee Golden Peach Pie
Gingersnap Crust, Peach Ice Cream, Anise Hyssop
10
Jennifer’s Hand Made Chocolates
Smoked Bacon, Earl Grey Tea, Lemon Verbena,
Cocoa Nib Crunch, Chevre‐Kirsch
11
Crush is proud to exclusively feature Brazilian
Cup of Excellence Reserve Coffee
Single Press Reserve Coffee ................................ 4.5 / 9
Single Press Decaf Coffee ....................................... 3 / 6
Espresso ....................................................................... 3.5
Cappuccino .................................................................. 4.5
Press Pot Tea .......................................................... 3.5 / 7
Assam, Chamomile, Earl Grey, Keeman,
Pearl Jasmine, Peppermint, Yi Xing
Major Credit Cards / No Checks