The Brooklyn

Artisanal Bakery Bread

with fleur de sel and aromatic oils

The Brooklyns Clam Chowder

our award-winning new england-style recipe

Onion Soup Gratinee

Caprese Salad

heriloom zebra tomatoes, mozzarella cheese and opal basil. finished with cold pressed olive oil, fleur de sel and aged balsamic molasses

Brooklyn Caesar

with garlic herb croutons and spanish white anchovie

Rogue River Oregonzola Salad

simply dressed gathered greens, carmelized beets, pimment, pickled watermelon and hearts of palm with lemon and truffeled honey

Country Salad

baby lettuce, romaine, goat cheese, toasted hazelnuts, citrus supreme, shaved fennel, organic strawberries and pluots. dressed with a wild raspberry vinaigrette

Crab Salad

bibb lettuce, avocado, hearts of palm, ruby red grapefruit and papaya in a lime poppyseed vinaigrette

Oysters Rockefeller

Steak Tartare

snake river farms waygu beef, sweet bacon mustard and smoked tomato aioli

Venison

oven roasted with wild boar bacon, gruyere beignet and boat street pickeled raisins. finished with huckleberry jus

Pumpkin Agnolotti

balsamic glazed with brown butter and sage. finished with pine nuts, golden sultanas and black currant compote

Seafood Volcano

dungeness crab, lady lisa prawns and fresh penn cove oysters

Day Boat Scallop With Foie Gras

served with a vanilla bean-scented carrot puree and mascarpone-filled mission figs. finished with a cascade blackberry demi-glace

Yellowfin Tuna Timbale

with gerard & dominiques smoked salmon, ocean salad, sweet chile mango sauce, wasabi oil and tobiko caviar

Lobster Ravioli

king oyster mushroom and beet orbs with caviar studded lobster bisque

Moules Frites

penn cove mussels in a saffron cream with violet mustard, aged balsamic vinegar, bacon and fresh herbs

The Brooklyn Crab Cake

served with a strawberry and micro onion salad, finished with wasabi aioli and sweet mango chili sauce

Calamari

seasoned with cilantro and chili salt. served with nuoc cham dipping sauce. garnished with caramelized onion marmalade

Yellowfin Tuna Timale

with gerard and dominques smoked salmon, ocean salad, sweet chile mango sauce, wasabi oil and lobster bisque

Wild Alaskan King Salmon

pan poached with herb butter fondue, fried cauliflower, golden chantrelle mushroom and crispy polenta finished with an alder smoked tomato basil jus

Day Boat Scallops

porcini mushroom-dusted with braised painted hills shortribs. served with yukon gold asiago scalloped potatoes and spinach. finished with washington apple, bacon and maytag blue cheese butter. topped with a castelvetrano and nicoise olive tapenade

Oregon Sturgeon

pan seared with lady lisa prawns, roasted delicata squash, indigo pettite potatoes and crisp kale. finished with lobster bisque

Yellowfin Tuna

crisp artichoke petals, marble potatoes, heriloom cherry tomatoes and piquant pepper with roasted atlas globes, marcona almonds and castel olives. finished with a smoked paprika vinaigrette and olivada dulce

Northwest Bouillabaisse

day boat scallop, a lady lisa prawn. fresh fish, penn cove mussels, treasure cove clams, fennel sausage, roasted corn, spinach and air dried tomatoes with crab risotto in a roasted tomato nage

Steak Oscar

prime sirloin, dungeness crab and asparagus with sauce bernaise. served with a cougar gold cheese potato tower

Painted Hills Tomahawk Rib Eye

roasted root vegetables and crispy full circle farms kale crowned with a herbes fines butter

New York Strip Au Poivre

ricotta cheese potatoes, duxelle stuffed portabellini with grilled vegetables. finished with green peppercorns and cognac creme

Prime Sirloin

served with roquefort cheese, port wine jus and garlic confit. served with potato delmonico and hedgehog mushroom, italian air dried tomatoes and wilted spinach

Filet Mignon

yukon gold rochebaron scalloped potatoes, roma tomato gratin, patty pan squash and truffeled sweet onion rings. finished with sauce bordelaise

Double R Ranch New York Strip

ricotta cheese potatoes, creamed spinach and roma tomato gratin. crowned with a porcini mushroom maitre’d butter

Lamb

slow braised lamb shank served with crushed yukon gold potatoes, petite carrots, braised greens and mint gremolata in sauce florentine

Maple Leaf Farms Duck

oven-roasted duck breast, pan-crisped duck leg confit, glazed apricots and braised farmhouse vegetables. finished with truffled creme fraiche and rhubarb with madeira essence

Pork Ribeye

oven roasted with yukon gold asiago scalloped potatoes, fried cauliflower and wilted spinach with ham hock. finished with a fresh cherry almondine redux

Washington Naturally Raised Chicken

brick pressed and oven roasted with a chantrelle mushroom crust. served with a roast cornbread pudding, ricotta cheese mashed potato and an aged cheddar waffle. finished with roasted bird jus

Key Lime Pie

the brooklyn’s salute to this florida classic

Warm Poached Pears

vanilla scented bosc pears with fresh mascarpone and cabernet sauvignon carmel sauce

Warm Valrhona Chocolate Cake

served with orange cajeta, creme anglaise and valrhona ganache

Washington Apple Cobbler

ala mode

Vanilla Bean Creme Brulee

served with fresh berries tossed in a vanilla vinegar glaze

Smores Parfait

chocolate chiffon, banana rum cream and warm coconut macaroon

Snoqualmie Gourmet Ice Cream Or Sorbet