Menus
Dinner | Happy Hour | Dessert | Wine List | Cocktails
The Bluff Dinner Menu
Chefs Tasting you set the price
Wine pairings available upon request
Starters
Carrot Bisque 6 V/GF
rice milk, fried Brussels sprout leaves, herb oil
Island Green Salad 6 V/GF
raw seasonal vegetables, roasted shallot vinaigrette
Wilted Spinach Brussels Sprouts Leaf Salad 8 GF
house made ricotta, pancetta, apple, sherry vinaigrette
Grilled Spring Asparagus 6
fried shallot, shaved Quail Croft aged goat cheese, citrus dust
Jones Family Farms Smoked Pork Belly 14 GF
grilled bok choy, rhubarb purée, pickled pardon pepper
Shares and Splits
Flatbread 7/14 V
caramelized tomato sauce, salt roasted chickpea, radicchio
Dungeness Crab Cake 7/13
Meyer lemon aioli, red watercress
Steamed JFF Mediterranean Mussels 9/18
white wine, garlic scapes, orange segments, tarragon
Spring Lamb Meatloaf 12/24
apricot glaze, olive oil crushed new potatoes, fennel slaw
Entrées
Spring Green and Garbanzo Stew 18 V/GF
apple cider broth, cippolini onion, red quinoa
Mad Hatcher Airline Chicken Breast 20 GF
heirloom fingerling potatoes, broccolini, romesco sauce
Pan Seared Columbia River Steelhead 24 GF
Thumbelina carrots, sorrel chimichurri, salmon cracker
Tea Poached Local Halibut 26 GF
grilled asparagus, lemon braised white beans, purple cauliflower
Heritage Farm Veal Shoulder 27
hand cut nettle pappardelle pasta, wild mushrooms, mustard cream
Grilled Filet Mignon 28
herbed bulgur, crushed local cherries, thyme marinated bok choy, blue cheese
Menus and pricing subject to change. A 18% gratuity will be added to parties of 8 or more. We will gladly separate checks for parties of 6 or less. Licensed service animals only. Please be aware: consumption of raw or undercooked food may cause food borne illness.
