RESERVATIONS

2.5.07

COLD STARTERS

Washington kumomoto or washington olympia oysters
champagne mignonette 2

Selection of artisanal cheese, fruit and charcuterie
spanish mahon, hudson valley camembert, spanish majorero, chestnut wrapped aged goat cheese 14

Tempura jumbo lump crab roll
sunchokes, avocado, red bell pepper, siracha aioli 13

Spicy bigeye tuna roll
yellow bell pepper, jalapeño, carrot, wasabi aioli 14

Raspberry maple leaf farms duck breast carpaccio
mizuna, root baby shiitake salad, smokey blue cheese,
foie gras emulsion 14

HOT STARTERS

Soup of the day:
carrot-ginger purée with crispy pancetta 8

Ginger spice dusted fried calamari
vegetable kimchee, sriracha aioli 12

Steamed little neck clams and prince edward’s island mussels
pancetta, white wine, lemon, garlic, grape tomatoes and herbs 13

Jumbo lump crab cake
arugula, tomato, kalamata olive salad, lemon-caper aioli 13

Prosciutto wrapped jumbo tiger shrimp
baby mache, fennel-grapefruit salad, pinot grigio emulsion 14

U.S.D.A. Certified Angus Beef® potstickers
sweet chili dipping sauce 10


SALADS

Kuene farms mixed greens salad
cucumbers, cherry tomatoes, crispy shallots, goat cheese, basil vinaigrette, balsamic syrup 8

Kuene farms sunflower sprout salad
prosciutto carpaccio, fried capers, hazelnut vinaigrette, smokey blue cheese 8

ENTREES

All fish is delivered fresh daily from Honolulu, Seattle and Portland, Maine. Some items are only available in limited quantities and to ensure freshness we may run out of some fish entrees. We appreciate your understanding!

Andouille encrusted hawaiian snapper
mashed potatoes, julienne vegetables, chive aioli, red hot butter sauce 26

Herb roasted baja corvina
green lentil, tempura hen of the woods mushroom, arugula, butternut squash purée, truffle veal reduction 29

Barbeque glazed yellowtail jack
creamy polenta, honey crisp apple-celeriac slaw, cajun fried shrimp, spicy shrimp emulsion 32

Seared “rare” hawaiian bigeye tuna
ginger bamboo rice, baby shiitake mushroom and totsoi sauté, foie gras emulsion, raspberry emulsion 36

Wood-fire grilled mustard glazed pork chop
nueske’s smoked ham and potato confit, curly endive, honey crisp apple chutney, maple bock reduction 28

Pan seared sea scallops and veal short tenderloin
celeriac potato pancakes, english pea and organic mushroom sauté, crispy serrano, gremolata veal reduction 44

Wood-fire grilled U.S.D.A. Certified Angus Beef® flat iron steak
szechuan pomme frites, jumbo lump crab-mizuna salad, minus 8 vinegar aioli and rum pepper reduction 32

Cumin dusted wood-fire grilled U.S.D.A. Certified Angus Beef® ribeye
chorizo-potato flauta, black bean, tomato, arugula salad, cilantro chimichurri, herb veal reduction 35

Chili-espresso dusted red deer venison tenderloin
butternut squash gnocchi, brussel sprouts, dried cranberries, luna stout cream, bitter chocolate veal reduction 36

Wood-fire grilled all natural beef tenderloin
roasted root vegetable, wild mushroom and kobe short rib hash, grilled asparagus, truffle veal reduction 42

An 18% gratuity will be added to all parties of 8 or more. Reservations are strongly suggested. In compliance with state and federal health regulationns, Hinterland is obligated to advise the public that eating raw fish or animal products can result in a health risk. Thank You!