TRC Dinner Menu

BEVERAGES

COCKTAILS

COGNAC & THE BEE 11

deux familles madeira-finished cognac, poli honey liqueur

ROSEMARY & PEAR 7

anqueray 10, st. george pear, rosemary syrup, lemon

CHOCOLAT BLANC 6

sambuca, baileys, disaronno, espresso

WARM BOURBON APPLE CIDER 6

woodford reserve bourbon, maple syrup, apple cider

CRIMSON SOUR 6

g4 blanco tequila, mezcal, cranberry syrup, lime

ESPRESSO MARTINI 7

ketel one vodka, espresso, kahlua, tempus fugit crème de cacao, toasted marshmallow

MONKS VICE 6

rittenhouse 100 proof rye, dom benedictine liqueur, tobacco bitters

BEER | CIDER

bodhizafa ipa 3

johnny utah pale ale 3

rainier lager 3

pfriem pilsner 3

athletic n / a ipa 3

YONDER BLACKBERRY SAGE 5

MOCKTAILS

LAVENDER LEMONADE 6

lemon, lavender syrup, soda water

PINEAPPLE COCONUT MOJITO 6

pineapple juice, coco lopez, mint, soda water

JALAPEÑO INFUSED N/A 6

MARGARITA

jalapeño syrup, seedlip agave, lime

KENTUCKY PEACH 6

kentucky 74 n/a bourbon, lemon, peach syrup

SPIRITLESS OLD FASHIONED 6

kentucky 74 n/a bourbon, sugar, chai, orange

PHONY NEGRONI 6

SEASONAL SHRUB 6

ASSORTED BEVERAGES

coca cola 2

diet cola 2

sprite 2

ginger ale 2

lemonade 2

ginger beer 2

soda water 2

fiji 3

san pellegrino

small 3

large 4

tea 2

coffee 2

espresso 3

assorted juices 2

milk 2

non-dairy

selections 2

WINES

WHITES BY THE GLASS | BOTTLE

SPARKLING 13 | 52

laurent-perrier nv brut, champagne, fr

CHARDONNAY 12 | 48

kumeu river ‘estate’ 2023, hawkes bay, nz

GRENACHE BLANC 12 | 48

ridge vineyards 2024, paso robles, ca

SAUVIGNON BLANC 9 | 36

domaine masson-blondelet 2023 pouilly fumé “villa paulus”, fr

CHENIN BLANC 12 | 48

FEATURED CORAVIN 20 3 OZ. | 40 6 OZ.

champagne laurent-perrier ‘grand siècle’ grand cuvee no. 26 nv

by notes of hazelnut and a touch of honey.

REDS BY THE GLASS | BOTTLE

CABERNET SAUVIGNON 14 | 56 hall 2022, napa valley, ca

MERLOT 14 | 56

covale ‘quinessence vineyard’ 2022, red mountain ava, wa

MOURVÈDRE 13 | 52

mark ryan ‘crazy mary’ 2022, red mountain, wa

PINOT NOIR 14 | 56

gran moraine 2021, yamhill-carlton district, or

SANGIOVESE 14 | 56

avignonesi ‘poggetto di sopra’ vino nobile di montepulciano 2020, tuscany, it

RHONE BLEND 13 | 52

e. guigal gigondas 2021, rhône valley, fr

FEATURED CORAVIN 20 3 OZ. | 40 6 OZ.

kathryn hall cabernet sauvignon 2022, napa valley, ca

The 2022 Kathryn Hall Cabernet Sauvignon is a rich, full-bodied Napa wine with intense aromas of dark cherry, plum, chocolate, spice, and earthy notes, showing a plush, velvety texture, opulent fruit, firm tannins, and a decadent finish.

STARTERS

Potage Parmentier GF potatoes, leek, chives, crème fraîche cup 4

bowl 5

Pork Rillette

grilled bread, cornichons, whole grain mustard

3

Smoked Salmon Lyonnaise

little gem lettuce, radicchio, bacon, soft boiled egg, garlic butter croutons, shallot, red wine dijon vinaigrette

8

La Salade Mentonnaise GF, V arugula, romaine, fennel, orange, artichoke, pine nuts, citrus vinaigrette

4

Farro Lentil Salad V green lentils, cucumber, capers, pomegranate seed, golden raisins, carrots, kalamata olives, parsley, red wine vinaigrette

3

Please alert your server of any allergies or dietary restrictions. Safety information is available upon request. *King County Health Department has approved that the particular menu item is raw or undercooked and that the consumption of raw or undercooked potentially hazardous foods may result in food borne illness.

Duck Leg Confit Cassoulet pork sausage, bean ragout, onion, thyme, carrots 21

French Onion Pasta Contains Beef vesuvio pasta, caramelized onions, sauteed mushrooms, thyme, rosemary, gruyère, fried prosciutto, cognac sauce

7

Tenderloin Steak Au Poivre* 8 oz, GF pepper crusted usda prime beef tenderloin, rosemary fingerling potatoes, baby carrots, black peppercorn pan sauce 33

Swordfish A La Provençale* 7 oz, GF red pepper, fennel, onion, anchovy, capers, basil, tomato, lemon, haricots verts 23

Seared Pork Tenderloin* 8 oz, GF salmon creek pork tenderloin, roast apples, thyme, butter roasted sunchokes, brandy jus 12

Grilled Lamb Chop* cauliflower gratin, brussel sprouts, madeira jus 21

Salmon Meuniere* 6 oz butter, lemon, parsley, black lentils, charred tomatoes 17

Ratatouille GF, V eggplant, zucchini, bell peppers, onion, garlic, olive oil, thyme, basil, tomato sauce

5

Feature of the Week* a weekly collaboration by our culinary team MKT

Please alert your server of any allergies or dietary restrictions. Safety information is available upon request. *King County Health Department has approved that the particular menu item is raw or undercooked and that the consumption of raw or undercooked potentially hazardous foods may result in food borne illness.