“Chicken Fried” Veal Sweetbreads
Savoy Cabbage, Bourbon Grain Mustard & Piñata Apple
16
Leek & Celery Root Soup with Fresh Geoduck Clams
Smoked Bacon & Lovage
14
Grilled Octopus & Pork Belly, Romesco Sauce
Fingerling Potato Salad, Fennel Salsa & Marjoram Aioli
15
Crudo of Japanese Hamachi & Tartare of Kampachi
Masala Melon, Manni Per Mio Figlio & Alaskan Sea Salt
19
Seared Hudson Valley Foie Gras Steak
Compressed Wenatchee Apple, Endive & Cinnamon Brioche
28
Kings Garden Heirloom Tomato Salad
Fresh Ricotta, Prosciutto, 6 Year Balsamic & Basil
16
Salt Roasted Beets & Fresh Goat Cheese Salad
Marcona Almonds, Watercress, Sherry & Mint
14
Carlton Farms Berkshire Pork “Tete de Cochon”
Gribiche, 1 hour Egg, Pickled Onions & Parsley
13
Handrolled Potato Gnocchi & Gruyere Cream
Roasted Chanterelles, Arugula & Truffle Oil
16
Dinner Tuesday-Sunday 5:30 –10:30
(Closed Monday)
Friday & Saturday until Midnight
20% gratuity for parties of 5 or more
Meat or fish cooked to your specification may cause food borne illness
1
Freshly Shucked Maine Lobster & Coral Sauce
Handcut Tagliatelle , Tangerine & White Truffle Butter
42
Roasted Hawaiian Mero Sea Bass & Lobster Mushrooms
Pancetta, Kabocha Squash, Parsnip Puree & Sage
33
Seared Rare Sea Scallops & Aged Pecorino Risotto
Heirloom Melon, Prosciutto & Long Pepper
29
Slow Cooked Wild King Salmon & Dungeness Crab
Sweet Corn, Marinated Sungold Tomatoes & Sorrel
32
Jidori Chicken Breast with Chanterelle Agnolotti
Foraged Mushrooms & Roasted Garlic Kale
30
Spiced Moulard Duck Breast & Heirloom Farro
Baby Turnips, Sweet Onion & Huckleberries
32
Basil Scented Montana Sweet Grass Lamb Loin
Watercress, Black Garlic Glazed Artichokes & Confit Belly
36
Painted Hills Farm Beef Short Ribs Sous Vide 24 hours
Garden Carrots, Potato Puree, Parsley & Horseradish
34
The Chef’s Tasting Menu
Chef Jason Wilson & Chef de Cuisine Andrew Lanier have
created a nine course menu to highlight the changing seasons
featuring seasonal creations and signature dishes that offer
an unparalleled experience of Crush cuisine.
Chef’s Menu… $125
Sommelier Wine Pairing to Complement Your Menu… $70
The chef’s menu is offered for the entire table.
2
Cheeses
Delice de Cremiers
Pyrenees d’Argental
French Cow’s Milk &, Onion Jam
Berthaut Affine au Chablis
French Cow’s Milk, & Pickled Chanterelles
Bleu d’Auvergne Terre de Valcans
French, Cow’s Milk, Mission Figs, Walnuts
Brescianella Aquavite
French, Cow’s Milk, “Trippel” Ale Caraway Caramel
5.5 each
25 all
2005 Eola Hills Vin d’Or Sauvignon Blanc........................ 11
2003 Laffite Teston Reve d’Automne
Pacherenc du Vic-Bilh ...................................................... 10
1996 Château Lamothe Guignard Sauternes ................. 13
1990 Claude Levasseur Montluis Moelleux ..................... 11
2000 Marcato Il Duello Recioto di Soave ........................ 12
2005 La Spinetta Moscato D’Asti..................................... 8
2006 Texier Ô Pâle Viognier ............................................. 9
1977 D’Oliveiras Terrantez Madeira ................................ 25
1983 Royal Oporto Vintage ............................................. 16
1977 Kopke Colheita Porto .............................................. 20
1999 Warres LBV Porto .................................................... 6
Lustau Almacenista Juan Garcia Jarana
Oloroso Sherry................................................................. 12
Lustau Almacenista Maria Luisa Coveñas Oloroso Sherry12
Lustau Los Arcos Amontillado .......................................... 8
Mauro Vergano Chinato .................................................. 12
Boulard Grand Solage Calvados....................................... 10
Chartreuse V.E.P .............................................................. 20
Clear Creek Pear Brandy ................................................... 11
Clear Creek Apple Brandy ................................................ 11
Chalfonte V.S.O.P. ............................................................ 8
Kelt Tour du Monde V.S.O.P. ........................................... 18
Leriche V.S.O.P. ................................................................ 9
3
Desserts
Trio of Valrhona Chocolate
White Chocolate Semifreddo, Baked Mousse & Nougat
12
Huckleberry & Fresh Chevre Cheesecake
Sage Foam, Caramelized Nuts & Lemon Sauce
10
Caramel Mousse & Hazelnut Cake
Caramel Ganache, Caramelized Bananas, Hazelnuts
12
Pistachio “Baklava” & Rose Gelato,
Cardamom Panna Cotta Port Figs, Saffron
12
Brown Butter Wenatchee Apple Pie
Apple Sticks & Sauce, Oregon Brandy Caramel
12
Jennifer’s Hand Made Chocolates
Smoked Bacon, Earl Grey, Tawny Port,
Orange Cream, Pistachio Marzipan
11
Crush is proud to exclusively feature Guatemalan Special Selection
Reserve Coffee Exclusively from Fonte
Single Press Reserve Coffee ................................ 4.5 / 9
Single Press Decaf Coffee ....................................... 3 / 6
Espresso....................................................................... 3.5
Cappuccino ..................................................................4.5
We have worked with our friends at Miro Tea to create a complete
selection of teas and infusions to complement your experience
Black River Mountain, Satrupa Assam, Chill, Sanctuary
High Mountain Dragonwell, Earl Lavender,
Miroberry Rooibos, White Peony, Phoenix Milan,
Taiping Monkey King
7
Major Credit Cards / No Checks
