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To Share
Market Board
House crafted pork pâté, cured meats, sausage, pickled vegetables 18
Selection of Northwest Oysters
Pomegranate mignonette dressing 17
Artisan Cheeses
Quillisascut, Beecher’s, Mt. Townsend, Kurtwood Farms, Reduced port wine, preserved fruit, house made crackers 17
Duck Confit Foraged Mushroom Flatbread
Rogue creamery blue cheese, arugula 12
Small Plates
Soy Bean Hummus
marinated eggplant, house made pita bread 8
Crispy Egg & Foraged Mushrooms
Chicory, celery root, Balsamic vinaigrette 12
Seasonal Soup 8
Marinated Beets, Blood Orange Salad
Sherry vinaigrette, chipped Oregon hazelnuts 9
Bosc Pear and Gem Lettuce Salad
Smokey blue cheese 9
Sesame and Soy Braised Beef Lettuce Wraps
Tumeric apples, Kochujang sauce 12
Trace Roll
Dungeness crab, spicy tuna, chives, lettuce, roasted garlic, chili aioli, jalapeno salsa 16
Kurt's Camembert Crostinis
Fennel, apricot jam, crisp prosciutto 7
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Large plates
Shichimi Spiced "Painted Hills" Strip Steak
White cheddar potato purée, baby carrots, green peppercorn sauce 28
Seared Diver Scallops
Living watercress, bacon, lentils, green apple puree 26
Draper Valley Chicken Breast
Butternut squash, arugula, bacon vinaigrette 24
Roasted Pacific Black Cod
Cauliflower, lemon, almonds, browned butter 26
TRACE Bouillabaisse
Manila clams, Penn Cove mussels, cod, tomato saffron broth 28
Duck Leg Confit House Made Sausage
Cream braised leeks, Brussel sprouts, mustard jus 26
Slow Roasted Eggplant
Caramelized cauliflower, Moroccan spices, vegetable demi-glaze 19
King Crab Saffron Pappardelle
Shimeji mushrooms, beurre fondue 29
SEASONAL 3 COURSE PRIX FIXE 35|
Kale Soup, Penn Cove Mussels Manilla Clams Chorizo, Carrot Cake, Cheese Mousse (wine pairing 15)
Omakase Chef's Menu Sampling
five course 65
*consuming raw or undercooked meats, seafood, shellfish and eggs may increase your risk of food-borne illness
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