Dinner Menu_August2016
- 1. The Marc Restaurant Locally Inspired Beginnings and Lite Bites The Marc Restaurant team harvests products from local farmers and foragers during their peak season. We then preserve them to provide local seasonal ingredients throughout the year to our guests. Summer 2016 croûton duo | quail egg | parmesan straws | oven-roasted tomatoes | white anchovies – 11 Marc Caesar Marcus Whitman, Chardonnay – 7 local cucumber | heirloom tomato | greek dressing | olives | feta – 11 Living Greek Lettuce Locati, Barbera – 11 focaccia | provolone | swiss – 10 W2 Sweet Onion Soup Poet’s Leap, Riesling – 9 balsamic | parmesan reggiano – 10 Heirloom Tomato Soup Marcus Whitman, Chardonnay – 7 Morrison Lane, Viognier – 10 Meyer lemon cream | clementine marmalade | blackberry | arugula – 14 Snow Crab Boursin Ravioli Poet’s Leap, Riesling – 9 Frog Hollow Caprese Salad mozzarella | basil emulsion | heirloom tomato | local greens – 10 Dazzle, Rose - 9 Walla Walla Valley Greens fresh berries | carrot trio | Klicker strawberries | balsamic vinaigrette | cashews – 10 gf vegan gf gf v v v Locati, Barbera – 11 huckleberry vinaigrette | spinach | citrus marmalade | basmati rice - 21 Seared Duck Breast*
- 2. The Marc Restaurant Summer 2016 Locally and Regionally Inspired Entrées gf Denotes gluten-free selections | v Denotes vegetarian selections * Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Special preparation available upon request. Please make your server aware of any food allergies you have. Our chefs work diligently to bring you the best of what is fresh and in season - right to your table - by partnering with and supporting our local farmers, ranchers, growers, and foragers. A special thank you to: Upper Dry Creek Ranch, Locati Farm, Welcome Table Farm, Klickers, Frog Hollow Farm, Hayshaker Farm, Spring Creek Farm, Edwards Family Farm, Rea Farm, Double R Ranch, Snake River Farms, R&R Produce, and Pleasant View Farm. Foraged from the Field, Farm and Sea Marcus Whitman, Red Blend – 8 farro | carrots | balsamic caramelized sweet onion jus | sweet pea – 27 Wagyu Boneless Short Rib Recommended pairing of the day please inquire with our service teams as to the chef’s selection of seasonally harvested and inspirationally prepared catch - market price Day Boat Excursion Seafood* Morrison Lane, Viognier – 10 Stuffed Petrale Sole chutney | heirloom quinoa | summer squash | red crab | basil | toasted almonds – 34 gf* Woodward Canyon, Artist Series #22, Cabernet Sauvignon – 17 fresh beans | fingerling potato | truffle infused hollandaise – 40 10 oz. Certified Premium New York Strip Oscar* roasted baby red potatoes | spinach | tomato verjus | summer vegetable mÉlange – 38 Grilled Rack of Lamb Five Star, Cabernet Sauvignon – 12 * carrot | summer succotash | potato puree | w2 sweet onions – 40 Chairman’s Reserve Filet Mignon Rotie, Syrah – 16 gf* Marcus Whitman, Red Blend – 8 12 oz. Certified Premium Rib-Eye basil emulsion | heirloom cherry tomato | twice cooked potato | demi-glace – 40 * Morrison Lane, Viognier – 10 basil | risotto | Klicker strawberry textures | spinach – 38 Jumbo Diver Scallops gf* Locati, Barbera – 11 roasted tomatoes | marinated artichoke | w2 sweet onion | quinoa | mozzarella – 22 Stuffed Roasted Portabella Mushroom v