Dinner Menu
Our menu changes daily, dependent upon product availability from our farmers.
Please check with the restaurant for any questions you may have.
Today’s Soup seasonal
George’s Gathered Greens, Lemon, Extra Virgin Olive Oil 8.
Spicy Greens Salad,
Fennel, Fresh Chèvre, Roasted Hazelnuts, Balsamic Vinaigrette 12.
Roasted Asparagus & Soft Duck Egg Salad,
Spicy Lonzo, Frisée, Molasses Mustard Vinaigrette * 15.
Today’s Oysters Market Price
{charcuterie}
Testarossa 10.
Pork, Piquillo Pepper & Caper Terrine 15.
Pork & Sweetbread Terrine 15.
Pâté en Croûte 15.
Stuffed Pork Shank 12.
Black Pepper Mortadella 10.
Chicken Liver Pâté 8.
Chicken & Pasilla Chile Galantine 15.
Duck, Orange & Soy Galantine 15.
Saucisson Sec, Paley’s Place/O.P. * 15.
Taste of Three 22
Taste of Five 35
Taste of All 65
{our classics}
American Wagyu Beef Tartare, Traditional Accompaniments 18.
Escargot à la Bordelaise, Roast Marrow Bones, Garlic 18.
Mediterranean Blue Mussels, Hand-Cut Fries, Mustard Aïoli 20.
Crispy Sweetbreads, Herb Spätzle, Mushrooms, Morel Cream Sauce 15. / 29.
{sides}
Braised Greens, Garlic, Lemon, Olive Oil & Black Diamond Salt 8.
Roasted Beets, Horseradish Cream 8.
Hand-Cut Fries, Mustard Aïoli * 6.
Spring Radishes, Jacobsen Sea Salt & Smoked Butter 8.
{entrées}
Alaskan Dungeness & Snow Crab Risotto, half / full
Fennel Confit, Glazed Radishes, Green Garlic Butter 17. / 32.
Spring Vegetable & Heirloom Bean Cassoulet 18.
Rabbit Ravioli, Bacon, Mushrooms & Garlic 12. / 22.
Spit-Roasted Pork Shoulder,
Ibérico Cheek Confit, Emmer Farro, Carrots,
Leeks, Rapini, Pork Jus 18. / 34.
Highland Oak Farm New York Strip,
Dungeness Crab, Fingerling Potatoes, Mixed Raabs,
Pea Shoots, Crab Hollandaise * 21. / 39.
{environmentally responsible seafood harvested from around the world }
Chilled Oysters on the Half Shell *
Kumamoto (OR), Tillamook Sweet (OR), Shigoku (WA),
Meyer Lemon-Apple Mignonette *
Pan Roasted Monkfish Tail,
Potato, Smoked Red Pepper & Spinach Salad,
Lemon, Caper & Calabrian Vinaigrette 19. / 36.
Maine Diver Scallops a la Plancha,
Carrots, Radishes, Morel Mushrooms, Pea Shoots,
Sorrel Pesto * 19. / 36.
{bar & bistro}
Paley’s Burger on a Brioche Bun with Pickled Vegetables, Whole-Grain Mustard Aïoli & House Made Ketchup 15
Add Cheese 1 Add Bacon 1
*Substitutions are politely declined.
There will be an 18% gratuity added to parties of 6 or more
Please, maximum 2 credit cards per table.
Chef: Vitaly Paley
Chef de Cuisine: Patrick McKee
Sous Chef: Luis Cabanas
