Restaurant St. Jack thrives on the bounty of fresh, regional products of the Pacific Northwest. Our menu focuses on highlighting the farms and growers in the region while leaning upon a classic French foundation and it’s storied techniques.
Our menu changes daily due to seasonality and availability. Some items listed below may not be available.
DINING ROOM MENU
FRUITS DE MER
OYSTERS*
SIX for 21. / TWELVE for 42.
CHILLED POACHED PRAWNS* 16.
6 EACH, VADOUVAN AIOLI
SCALLOP CRUDO* 18.
CREME FRAICHE VINAIGRETTE, APPLE, LEMON, PICKLED CIPOLLINI
AMERICAN PADDLEFISH .5oz.
/
$55. or GOLDEN KALUGA 1 OZ.
/
$180
CAVIAR SERVICE*
SERVED WITH CREME FRAICHE, CHIVE, BRIOCHE, LEEK, DILL
AMERICAN PADDLEFISH .5oz.
/
$55. or GOLDEN KALUGA 1 OZ.
/
$180
PETIT PLATS & NOT SO PETIT PLATS
BAGUETTE 7.
EUROPEAN CULTURED BUTTER
OLIVES 7.
MARINATED WITH GARLIC, THYME & ORANGE ZEST
POMMES FRITES 10.
AIOLI*
GOUGÈRES 12.
MUENSTER, CARMELIZED ONION
BUTTER LETTUCE 14.
AVOCADO, RADISH, CROUTON, DIJON VINAIGRETTE, FINES HERBES
CHICKEN LIVER MOUSSE 15.
DIJON MUSTARD, PORT POACHED PRUNE, BAGUETTE
PÂTE EN CROÛTE 22.
PORK BELLY, LARDON, APRICOT, PRUNE, HAZELNUT, DATE GELÉE
FOIE GRAS 35.
ALMOND MOUSSE, CHERRY BLOSSOM GELÉE, DATE PURÉE, HOUSE BRIOCHE
TARTARE DE BŒUF* 20.
SHALLOT, CURED EGG YOLK, CHIVE, SORREL, CAPER, RUSTIC LEVAIN
ANCHOVY SABAYON, SALMON ROE
BOUQUET DE PRINTEMPS GRILLÉ 20.
SMOKED CARROT, PURPLE BROCCOLI, RAPINI, CHARD,
ANCHOVY SABAYON, SALMON ROE
AUBERGINE 18.
PANKO, LABNEH, CHILI, CUCUMBER, FRIED GARLIC, FRESH HERBES
ESCARGOTS AUX 'NDUJA 24.
MELTED FENNEL, GARLIC CONFIT, HAZELNUT, LIME, PERNOD, PETITE FRITES
RIS DE VEAU 23.
PAN FRIED SWEETBREADS, TURNIPS, GINGER GASTRIQUE, ESPELETTE PEPPER
PLATS PRINCIPAUX
TARTE AUX CHAMPIGNONS^ 35.
WILD MUSHROOM, CURED EGG, KALE, RABE, MADEIRA CREAM, PARMEGIANO
HALIBUT EN CHOU^+ 45.
CABBAGE, BLACK TRUFFLE, LEMON ARBOIS BEURRE BLANC, ASPARAGUS
SQUAB ROTI^ 47.
PIGEON, SNAP PEA, BACON, RHUBARB, MINT, ROMESCO BLANC
MOULES MARINIÈRES* 39.
MUSSELS, WHITE WINE, CAPER, SHALLOT, BAGUETTE
BAVETTE 10 oz. 50.
/
NEW YORK 20oz. 80.
/
COTE DE BOEUF 30oz. 135.
STEAK FRITES*
SHALLOT & RED WINE DEMI-GLACE, POMMES FRITES, BÉARNAISE
BAVETTE 10 oz. 50.
/
NEW YORK 20oz. 80.
/
COTE DE BOEUF 30oz. 135.
DESSERT
TARTE AU CHOCOLAT 15.
MILK CRUMBLE, CHOCOLATE GANACHE, TART HUCKLEBERRY GELÉE
MADELEINES 12.
CARROT CAKE, GOAT CHEESE, CRUMBLE
PAVLOVA CITRON 13.
CITRUS SORBET, TANGERINE, LEMONGRASS, MERINGUE
CROTTIN D'ANTAN
/
CHÈVRE FERMIER BICHONNE*
/
FUNKY MONK
/
LA TUR
FROMAGE - ONE/10, THREE/24, FIVE/35.
ROQUEFORT* / ARDI GASNA* / BEAUFORT* / BRIE DE JOUVENCE
CROTTIN D'ANTAN
/
CHÈVRE FERMIER BICHONNE*
/
FUNKY MONK
/
LA TUR