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The Bluff Dinner Menu
Five Course Prix Fixe $50
Seven Course Prix Fixe $75
Optional Wine Pairing $30/$45
Seasonal Soup 6
Island Green Salad 6
seasonal raw vegetables, roasted shallot vinaigrette
pairs well with San Juan Vineyards, Madeleine Angevine
Wilted Spinach & Brussels Sprouts Salad 8
pancetta, pear, hazelnuts, house made ricotta, sherry vinaigrette
pairs well with Barnard Griffin, Rose of Sangiovese
Artisan Cheese Plate 8/15/20
currant & apricot compote, olive tapenade, spiced walnuts, house made crackers
pairs well with Seguara Viudas, Cava
Grilled Flatbread 8/14
wild nettle pesto, mozzarella, smoked pork
pairs well with Erath, Pinot Noir
Grilled Asparagus & Morels 12
red quinoa, almonds, dandelions, mustard emulsion
pairs well with Teutonic, Riesling
Dungeness Crab Cake 12
seasonal raw salad, local nori tartar sauce, citrus dust
pairs well with Willow Crest, Pinot Gris
Grilled Cheese Burger 18
house made Worcestershire, triple cream, pickled garlic, pea shoots
pairs well with A to Z, Night & Day
Pork Rillette 14
beer pickled apricots, carrots, dijon, toasted baguette
pairs well with Adelshiem, Pinot Blanc
Steamed Manila Clams 24
house made pork sausage, grilled scapes, hard cider cream broth
pairs well with San Juan Vineyards, Madeleine Angevine
Seared Halibut 34
spring vegetable terrine, wild nettle broth, sea foam
pairs well with Helix, Chardonnay
Buttermilk Fried Chicken Breast 24
sweet potato waffle, kale, rhubarb gravy
pairs well with Erath, Pinot Noir
Bone-In Pork Chop 26
whipped truffle white beans, garden curry leaf, drunken bing cherries
pairs well with Totem Cellars, Merlot
Wagyu Bavette Steak 30
spruce tip gratin, copper onion, balsamic-fig reduction, green garlic butter
pairs well with Cave B, Caveman Red
Our menus are seasonal and subject to change. Vegetarian and Vegan entrées available upon request. Inquire with your server. A 18% gratuity will be added to parties of 8 or more. We will gladly separate checks for parties of 6 or less. Licensed service animals only. Please be aware: consumption of raw or undercooked food may cause food borne illness.
