Menu Selections

First Courses

Soup of the Evening

Fresh Northwest Oysters on the Half-Shell

Oyster Lover's Bliss

our fresh oysters on the half-shell topped with lime and aji chile vinaigrette, vanilla bean crème fraîche and smoked Quinalt River steelhead roe

Nori and Sesame seared Ahi or Fresh Dungeness Crab Meat

pea shoots, cucumber, avocado, sesame crackers, wasabi, soy, and ginger sauces

Diver Scallop Ceviche

lime and aji chile marinade, cilantro emulsion

Fruits de Mer

a sampling, for two, of the above Ahi, Crab, Scallop and Oyster Lover preparations

Warm Caramelized Onion and Gruyère Tart

watercress salad, muscat reduction

Hand-Made Shrimp Ravioli

royal red shrimp and brie filling in tender gnocchi dough, butter-browned and served with tomato confit~cipollini onion ragoût

Roasted Pancetta Wrapped Quail

house chorizo and cornbread stuffing, smoked shallot jus

Wild Mushroom Beggar's Purse

beaujolais reduction sauce, explorateur cheese, baby greens

Fried Green Tomatoes

melted chèvre, red and green chili sauces, crispy shallots and leeks

Salads

Baby Spinach and Grilled Gala Apple Salad

maple sugar roasted cashews, dodoni feta cheese,
tarragon vinaigrette

Burrata, Fresh Basil and Heirloom Cherry Tomato Salad

artisan fresh mozzarella, baby arugula, extra virgin olive oil, aged balsamic reduction

Red and Green Romaine Salad

tender young romaine leaves, caesar dressing, local aged edam, white anchovies, rosemary crostinis

Main Courses

Grilled Ahi Fillets

mediterranean olive and caper vinaigrette, abalone mushrooms, mashed yukon gold potatoes

Pan Roasted Sea Scallops

house-cured bacon-chive risotto, cider reduction, basil oil, gala apple, basil and frisée

Tomatillo Crusted Sturgeon Fillet

sauces of roasted red pepper and black bean, salad of frisee, micro herbs, local sweet corn and cherry tomato wedges

niman ranch Prime Beef Tenderloin Filet

maple peppered bacon, crisp potatoes anna, sautéed wild mushrooms, roasted cipollini onions, rich red wine sauce, horseradish crème fraîche

Veal Tenderloin Medallions

free range Spring Creeks Cattle Company veal, lemon~wine~caper pan sauce,
mashed yukon gold potatoes

Bear Lake Lamb Loin

masala seared roasted lamb loin, pan-roasted heirloom cherry tomato sauce, yam-parsnip, yukon gold potato gratin

Mariposa Mixed Grill

masala lamb loin, bison tenderloin topped with foie gras~st. andre cheese; house-made duck sausage; sauces of roasted cherry tomato, cabernet reduction, dijon mustard

Seared Bison Filets

topped with foie gras and cipollini onion st. andré cheese,
yam~parsnip~yukon gold potato gratin, cabernet reduction sauce    

Mariposa Tasting Menu

Offering the diner a variety of the chef's specialties in small portions.  We offer flights of wines that pair wonderfully with our tasting menus. Each course is matched with a three-ounce taste, ending with a two-ounce pour of dessert wine. 

A Mariposa Tasting

Warm Caramelized Onion and Gruyère Tart
Wild Mushroom Beggar's Purse
Tomatillo Crusted Sturgeon Fillet
Bear Lake Lamb Chop
Tempting Desserts

Chef's Vegetarian Tasting

Warm Caramelized Onion and Gruyère Tart
Lemon~Thyme Gnocchi
Sautéed Wild Mushrooms and Herbed Quinoa
Fried Green Tomato
Tempting Desserts

Desserts

Tart Cherry Crisp

toasted almond streusel, lemongrass panna cotta and sorbet

Banana Brûlée Tart

praline rum ice cream, nutella truffle

Warm Amano Chocolate Cake

caramelized chocolate almonds, amaretto crème anglaise

Humboldt Fog Chèvre Mousse

sesame crackers, beaujolais and muscat jellies

Apples and Cinnamon

caramelized apples and cinnamon ice cream,
warm apple cider sauce

Ice Cream and Sherbet Trio

blueberry ice cream , cara cara orange sorbet and Jameson Irish whiskey ice cream

Chocolate Snowball

a dense, bittersweet chocolate cake with whipped cream