DINNER MENU
DELICIOUS INGREDIENTS PREPARED WITH CARE
Inspired by deeply-rooted connections with local farmers and providers, our menu showcases the signature flavors found in the seasonal bounty of the Pacific Northwest. Aerlume proudly partners with local farms and providers, including a custom farming program at Fall City Farms managed by Amanda Marino, as well as Sound Sustainable Farms, Tonnemaker Farms, Frog Hollow Farms in Walla Walla and many more.
Pickled and Preserved Snacks
Bread and Butter / 3
King Salmon Gravlax Tarragon Crème Fraîche, Grapefruit, Pickled Cucumber / 14
Country Style Pate Pumpkin Butter, Watercress, Pickles / 12
Chicken Liver Mousse Spicy Nuts, Honeycomb, Mulled Apples / 11
Preserved Wild Mushrooms Lemon Thyme Chevre, Honeynut Chutney / 10
Niman Ranch Salt Cured Ham Pickles, Grass Fed Butter / 12
Scallop Ceviche Radish Salad Sweet Potato Frites, Tigers Milk / 16
Bacon Fat roasted Potatoes Smoked Black Cod, Crème Fraîche, Celery & Fennel / 12
Salads and Small Plates
Marinated Beets Watercress, Horseradish, Blood Orange Vinaigrette / 14
Roasted Quince Endive, Walnuts, Blue Cheese, Winter Greens / 14
Fresh Pears & Apples Kale, Bacon, Creamy Mint & Lemon Vinaigrette / 15
Crispy Red Curry Cauliflower Raisin Caper Yogurt, Fresh Herb Salad / 16
Grilled Spanish Octopus Corona Beans, Merguez Lamb Sausage, Pickled Pepper Chimichurri / 22
Chicken Fried Wild Mushrooms Roasted Garlic Smaltz Aioli / 17
Honey-Nut Squash Raviolis Toasted Hazelnut, Sage Butter, Quince / 18/28
Hand-rolled Potato Gnocchi Broccoli Pesto, Spicy Sausage, Prosciutto Brodo, parmesan / 18 | 28
Farro & Ancient Grain Risotto Squash Roasted in Aged Balsamic / 19 | 30
Large Plates
Mole Spiced Niman Ranch Pork Shoulder Twice Cooked Yams, Mustard Green Chermoula / 33
Grilled Bavette Steak Thyme Roasted Carrot, Parsley-Horseradish, Roasted Bone Marrow / 42
Grilled Mad Hatcher Chicken under a Brick Grain Salad, Grilled Fruits & Roots / 31 half | 58 whole
Grilled Beef Short Rib Pastrami Spice, Homemade “Kraut”, Potato Puree, Cabernet Sauce / 46
Braised Anderson Valley Lamb Shank “Cassoulet” Citrus Gremolata, Syrah Braised Parsnips / 42
Roasted Black Cod Lemon Chile Spinach & Leeks, Grilled Maitake Mushrooms / 38
Seared Weathervane Sea Scallops Pumpkin Curry, Lemon Chili Kale Dumplings / 44
Desserts
Pumpkin Doughnuts Maple Ice Cream, Spanish Coffee Sauce
Carrot Cake Gingersnap, Mascarpone Frosting, Golden Raisins
Chocolate Ganache Coffee Flour Olive Oil Cake, Almond Buttercream, Salted Caramel
Butterscotch Vanilla Pudding Caramelized Bananas, Banana Bread
Meyer Lemon Curd Fresh Citrus, Mint, Rosemary Cookie Crust, Toasted Meringue
Bourbon Apple Bacon “Bread Pudding” Caramelized Apples, Cinnamon Toast Crunch Ice cream