Lunch
Dinner

Small Plates, Sandwiches and Salads
- Bacon-Wrapped Morel Mushrooms with Balsamic Glaze $13.00
- Scampi and Prosciutto Baked in Danish Havarti $11.00
- Blue Crab Cakes with Mango Salad, Grand Marnier Beurre Blanc and Lime $13.00
- Grilled Panini of Teriyaki-Barbeque Beef Tenderloin with Cashew Pesto Slaw $12.00
- Olive Oil-Poached Chicken Salad on Facaccia with Havarti and House-Made Potato Chips $10.00
- Braised Washington Organic Lamb Shank Sandwich with Rosemary-Garlic Butter, Balsamic Jus and Rosemary-Chevre Risotto $14.00
- Grilled Chicken and a Salad of Organic Greens with Gala Apple, Pancetta, Grana Padano and Buttermilk-Scallion Dressing $12.00
- Grilled Beef Tenderloin Tips and Field Greens $10.00
  
  with creamy Vidalia onion dressing, cracked pepper-grana padano croutons, oven-dried tomato and basil
- Soup du Jour $5.00+

Entrees

each includes a small salad of field greens
- V. Mertz Peppersteak (N.Y. Strip) $17.00
  
  with brandy cream sauce, roasted baby red potatoes and a medley of vegetables
- Grilled 4 oz Beef Tenderloin $28.00
  
  with bacon-leek-tomato tard and maytag blue cheese pan sauce
- Boursin-and Vegetable-Stuffed Chicken Breast $13.00
  
  with beurre blanc and whipped potatoes
- seared Alaskan Halibut with Lemon-Basil Vinaigrette and Garbonzo Bean-Summer Vegetable Salad $23.00
- Hose-Made Linguine with Roasted Garlic-Chardonnay Sauce, Asparagus and Grilled Flatbread $5.00+

First Course
- Squash Blossoms Stuffed $15.00
  
  with artisan ricotta and Vidalia onion, sauteed porcini with herb jus
- Baja Diver Scallop Yuzu Ceviche $15.00
  
  with blood orange gelee, sea beans and lotus root chips
- Blue Crab Cakes wit Mango Salad Grand Marnier Beurre Blanc and Lime $13.00
- Texas Ostrich Tartare $12.00
  
  with smoked tomato mousse, caper emulsion, red pepper agrodulce and artisan honey-thyme vinaigrette
- Curried Baja Shrimp with Banana 'Caviar' and a Salad of Gala Apple and Organic Greens $14.00
- Artisan Chevre-Peach 'Panna Cotta' $10.00
  
  with peach, puree, fennel crisp and fennel tapenade

Main Course
- Wile Oregon King Salmon Tamale $38.00
  
  with tomato-cilantro reduction, balsamic vidalia onion and roasted artichoke
- Seared Halibut with Creme Fraiche, Citurs-Asparagus Salad, Artisan Ricotta Gnocchi, Preserved Lemon and Micro-Basil $35.00
- Seared Hawiian Big Eye Tuna with Tempure Squash Blossoms, Borscht, Romaine and Heirloom Baby Carrots $38.00
- Vegetable Paella with Artichokes and Porcini Mushrooms $24.00
- Grilled Beef Tender with roasted Tomato Sabayon, Red Onion Tart and Baby Squash $39.00
- Washington Organic Lamb Duo: $49.00
  
  roasted rack and braised lamb shank with porcini-vegetable succotash and pistachio-mint filo
- V. Mertz Peppersteak (N.Y. Strip) $35.00
  
  with brandy cream sauce and oven-roasted baby red potatoes
- Seared Mallard Duck Breast with Blood orange Vanilla Bean Broth, Braised Cabbage and Poached Pear $26.00

Artisan Cheese
- Old Chatham Ewe's Blue $4.00+
  
  sheep's milk
- Old Chatham Camembert $4.00+
  
  sheep's milk
- Pleasant Ridge Reserve $4.00+
  
  cow's milk
- Cypress Grove Purple Haze $4.00+
  
  goat's milk
- Cypress Grove Natural $4.00+
  
  goat's milk
- Cypress Grove 'Humboldt Fog' $4.00+
  
  goat's milk

Wine Selections
- Churchills 10 year Old Tawny Porto $7.00
- Dow's 10 Years Old Tawny Porto $7.00
- Dow's 20 Years Old Tawny Porto $9.00
- Dow's 30 Years Old Tawny Porto $20.00
- Dow's 40 Years Old Tawny Porto $26.00
- Graham's 6 Grapes Ruby Porto $7.00
- Warre's Warrior Ruby Porto $6.00
- Cossart Gordon 5 Years Old Malmsey $6.00
- 61 Toro Albala Don PX Sherry $27.00
- 71 Toro Albala Don PX Sherry $15.00
- 03 Chateau D'Arche $9.00
- 05 S. Supery Moscato $4.00

Dessert Selection
- Bittersweet Chocolate Souffle $9.00
- Lemon-Rosemary Torte Spring Fruit Salad, Mascarpone Sherbet $8.00
- Balsamic Strawberry Tart Frozen Pistachio Souffle $8.00
- Fromage Blanc Cheesecake lavender Creme Anglaise Crystallized Flowers $8.00
- Creme Brulee $7.00
- Melon-Pink Peppercorn Sorbet $7.00

Coffee Drinks
- Espresso $3.00
- Cafe Latte $3.50
- Cappuccino $3.50

Chef's Tasting Menu

with sommelier-paired wines
- Beef Tenderloin Tartatare $55.00
  
  golden gooseberry asparagus coulis country toast organic greens and New Yukon gold potato
- Seared Baja Diver Scallop $55.00
  
  gala apple soubise caramel apple gastriqu baby leek lemon verbena consomme
- Organic Washington Lamb Chop Sous Vide $55.00
  
  summer vegetable ragout panisse lamb jus and condensed radicchio porcini puree
- Bay Leaf custard Tart $55.00
  
  summer berries rosewater-orange reduction

Menu for V Mertz Restaurant provided by Allmenus.com

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