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
Tempting Desserts
CHEF’S VEGETARIAN TASTING
Warm Caramelized Onion and Gruyère Tart
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