Pear and Butternut Squash
blue cheese, 5 spice pecans, butterleaf lettuce, cider vinaigrette
baby spinach, shaved shallots, tangerines, goat cheese, candied bacon, thyme, tarragon
Grilled Caesar Salad
organic romaine, parmesan crisp, pear tomatoes, shaved reggiano
Skuna Bay Salmon
cauliflower puree, spice wilted kale, pickled red onion, sweet soy vinaigrette
Petite Prime Filet Mignon
confit root vegetables, whisky braised onions, spinach, forest mushrooms, maple mustard emulsion, shaved foie torchon
Snake River Farms Berkshire Pork Chop
corn, snap peas, yam succotash, apple smoked bacon, sweet corn grits, apple cream jus
Chocolate Malt Semi-Freddo
Toasted hazelnut, nutella powder, raspberry jam
Banana Pecan Bread
salted caramel ice cream, banana caramel sauce, five spice pecans
Flourless Chocolate Cake
vanilla ice-cream, fresh berries
Basil Avocado Sorbet
yuzu curd, pistachio white chocolate
Chef Rayne Frey
Chef Name Here
Question: How long have you been a chef?
Answer: Since 2007
Question: How long have you been at this restaurant?
Answer: July of 2010
Question: Who or what inspired you to become a chef?
Answer: My late father was my inspiration for becoming a chef. He was the first person who taught me how to cook. He was not a chef by trade but very much a home chef. It was important to him that he expose his family to a vast variety of global cuisine from the time I was a small child. So, my love for food started early on in life.
Question: What do you enjoy most about your profession?
Answer: I love this profession because it allows me to be creative and work with my hands. It's also gratifying having the ability to make people happy through food.
Question: When you’re not in the kitchen what are you doing?
Answer: Surfing, being active and spending time with my wife and baby boy.
Question: What is your most popular dish?
Answer: When I'm at home, my most requested dish is poke. Because poke has that perfect balance of sweet, sour, spicy and salty flavors, it's always a hit! After living in Hawaii, my family and I have a real appreciation for polynesian flavors and this dish takes us back to our time spent living on the North Shore of Oahu.
Question: Your last meal on Earth would be??
Answer: Definitely some sort of braised meat- I love braised meats because they are extremely tender and they cook over a long period of time which helps to concentrate a lot of the flavor. Usually anytime I eat out, I will gravitate towards braised meat options. (ex: short rib, lamb shank, pork belly, etc)
Question: What's your favorite item on the Restaurant Week Menu?
Answer: Snake River Farms Kurobuta Pork Chop. The quality of this pork is so wonderful and flavorful and the preparation is sweet and savory, which complements the pork perfectly.