Menu at Peyrassol West | Normandy Park Wine Tasting & More

A Taste of Our Food Menu

ANTIPASTI | SALAD | SOUP

Le Pain

5

bread service | an assortment of house choice

Bar Trio

12

enjoy a trio of our house made bar bites. roasted cashews w/ fresh rosemary, smoked paprika, sea salt & cayenne | peyrassol house olives | giardiniera pickled vegetables

Peyrassol House Olives

8

picholine, castelvetrano, niçoise olives house marinated in EVOO infused w/ lemon zest, red pepper flakes, thyme & crushed garlic

Insalata Inverno “Winter Salad”

15 belgian & curly endives tossed w/ pink lady apple matchsticks, crumbled chevre, toasted walnuts, crispy prosciutto bits & sesame lemon vinaigrette

House Salad

9

crisp romaine hearts, arugula, radicchio, toasted pecans, grainy dijon red wine vinaigrette

Chevre Provençial

15

herbed crusted Cypress Grove chevre goat cheese medallion baked in a fresh pomodoro sauce. caramelized onion, roasted garlic cloves, kalamata olives. crostini toasts

Foraged Mushroom Soup 12 sautéed porcini, cremini & morel mushrooms w/ shallots, thyme in a homemade vegetable stock. light cream, farro, finished w/Italian flat leaf parsley & white truffle oil drizzle

BOARDS

Charcuterie & Cheese Board

22

an assortment of thinly sliced Levoni charcuterie imported

from Italy, artisan cheeses, candied spiced pecans, house pickled red onions, & giardiniera

Piadina

17

flat bread from Emilia Romagna, filled w/ traditional Italian ingredients, heated & served on a board

this week's fillings....

Piadina Tartufata

Prosciutto di Parma from Levoni (20 month aged), fresh mozzarella & black truffle paste warmed on the “testo” *

*can be prepared vegetarian

DINNER PLATES

Lasagna Paese

22

paper thin fresh house made lasagna noodles layered w/our slow simmered pork ragú paese, bechamel & parmigiano reggiano

Tagliatelle con Gorgonzola*

24

our fresh handmade tagliatelle pasta tossed in a creamy gorgonzola dolce sauce w/toasted hazelnuts, fresh chopped italian parsley & finished w/ crispy prosciutto *can be prepared vegetarian

Pappardelle con Sugo di Stinco d' Agnello

28

our hand cut pappardelle pasta tossed in slow braised pulled lamb shank ragú, herbed butter & parmigiano reggiano.

topped w/toasted bread crumbs

Boeuf Bourguignon

25

RR Ranch prime Washington beef chuck slow simmered in red wine & homemade stock. creamy polenta. roasted cremini mushrooms & baby carrots, fresh organic sprouts

CHEF'S SPECIALS

Crêpe Thermidor

22

champagne crêpe filled w/ white prawns & dungeness crab. baked in a classic thermidor sauce

Porcini Braised Moulard Duck

27 porcini braised bone in moulard duck hindquarter w/a marsala & porcini jus. crispy risotto cake w/ puy lentils, sautéed chanterelles & fresh thyme gremolata

SWEET FINISHES

11 ea

Butterscotch Pot de Crème

creamy butterscotch baked custard topped w/soft whipped chantilly & crushed candied spiced pecans

Pavlova

crisp meringue pillow topped w/ soft whipped chantilly cream & assorted berries

Chocolate Flourless Torte silky dark chocolate torte, fresh raspberry coulis,

soft whipped chantilly cream

A Taste of Our Wine Menu

Bubbles

Batiso Prosecco (IT)

14 | 41

Lemony wine with streaks of sweet apples and white flower.

Creamy honey, apricot and pink grapefruit with a crisp long finish.

Dibon Brut Nature Cava (SP)

14 | 42

Fresh and crisp with a touch of citrus and fine tight bubbles.

Billecart-Salmon Brut NV (FR)

108

Fresh and crisp with a touch of citrus and fine tight bubbles.

Rosé

Sierra Cantabria Rosé (SP)

14 | 42

Seductively perfumed rosé shows superb clarity with bright minerality highlighting its juicy red fruit flavors.

Mas de Bressades Rosé (FR)

15 | 45

Concentrated red berry flavor with a pleasant, slightly peppery note and a good balance of acidity.

Whites

Malvira Roero Arneis (IT)

14 | 43

Fresh on the nose with notes of white blossoms and snappy fruits. Stone fruit and melon are nicely balanced on a zippy refreshing structure.

Bodegas La Caña Albariño (SP)

14 | 43

Crushed seashells, salted lemons and sliced apples on the nose. Bone dry salinity brings plenty of brine, medium-bodied palate.

Tiare Collio Sauvignon Blanc (IT)

15 | 45

Grapefruit and lemon zest, green apple, ginger and guava with a spice driven layer. Mineral rich with tropical fruit and crisp clean acidity.

Compton Family Pinot Grigio (OR)

15 | 45

Classic Pinot Gris flavors with hints of citrus. pear, peach, and a touch of almond. Creamy with notes of honey on the finish.

Reds

Mattes Sabran Le Viala (FR)

14 | 46

aromas of blackberry, licorice and five-spice. Flavors of red and black plums. Juicy and concentrated.

Alanera Rosso (IT)

14 | 46

(Corvina, Rondinella, Corvinone, Merlot, Cabernet)

Aromas of raspberries, game, licorice and smoke. Full-bodied with dense, silky tannins and crisp acidity. Savory and ripe.

Faustino Crianza (SP)

14 | 46

An elegant, well balanced Rioja with berries, red plums, fine spices and a touch of chocolate. Juicy and taut, with a medium body and round, chalky tannins.

Viberti Barbera (IT)

15 | 50

Leather, spice, and dark cherry. Powerful, with firm tannins & bitter chocolate. Deep and rich with so much structure.

Pike Road Pinot Noir Willamette (OR)

15 | 51

Bright with vibrant acidity. Cherry, raspberry, red plum and Christmas spices finish with a savory undertone.

Broadbent Cabernet (CA)

16 | 55

Ripe and vibrant in the glass with aromas of wild blackberries, cocoa powder, and black cherry. In the mouth, the wine shows flavors of ripe cherries, espresso, and malted chocolate

A Taste of our Beer & Cider Menu

beer

Ferment Brewing 12˚ Czech Pils Draft

West coast pilsner. Light, crisp, clean and refreshing

10

Drekker Ectogasm NE IPA Draft

Zippy hints of citrus give the sip a bright tone. Tangerine, grapefruit, and lemon zest. Pine inflected pineapple tones on the finish.

10

Machine House Dark Mild Ale Draft

Nutty, lightly carbonated deep brown body, smooth, malty aroma featuring nuts, bread, toffee and dark fruit.

10

hard cider

Outwest Ciders Wild Blackberry

9

Incline Cider Co. Marionberry

9

The Caribean Culture Club No. 5 7-7-25.jpg

Taste of our Cocktail Menu

featured cocktails

Sbagliato Spritz 12

Campari, Poli Gran Bassano Sweet Vermouth, sparkling wine, orange

Caribbean Culture Club 15

Ten to One Caribbean white rum, house made elderberry & hibiscus syrup, fresh lime juice w/a ginger beer float. served on a rock

The Passion Tango 15

Passion fruit puree, infused pepper vodka, fresh lime juice, club soda

The Closing Argument 16

Mezcal, Chartreuse, Maraschino liqueur, Lime Juice

featured mocktail

Bittersweet Symphony 13

Abstinence Blood Orange aperitif and Cape Citrus finished with soda water, orange peel

top shelf

served neat or over 1 large rock

orange or lemon twist, martini olive or marasca cherry garnish

Bourbon

Basil Hayden 15

Bib and Tucker 6 Yr. 16

Piggy Back 6yr old Rye 17

Jefferson Reserve Small Batch Kentucky Bourbon 17

Scotch

Mortlach Single Malt 12 Yr Scotch 16

Dalmore Port Wood Reserve Scotch 16

Ardbeg Islay Single Malt 10 Yr Scotch 16

Oban 14 Yr Scotch 18

Cognac

Dusse Cognac 17

Bas Armanac 18

White Liquors

Belvedere Vodka 15

Caorunn Small Batch Scottish Gin 16

Patron Cristalino Anejo Tequila 18

Valentine's Day Special Chef’s Menu

Join us to celebrate our love of food at

Peyrassol West!

Saturday, February 14th, 2026

$ 100 per person (+ tax & 20% gratuity)

(note, menu subject to change depending on ingredients availability)

Optional Wine Pairing $ 40

Il Menu

amuse bouche

champagne crêpe, crème fraiche, beluga caviar, chives

starter course

(choose 1)

vichyssoise

velvety leek & potato soup (served hot) crostini float w/ Dungeness crab salad

salade bistrot

bibb lettuce, watermelon radish, toasted hazelnuts, feta cheese, crouton w/fresh herb vinaigrette

second course

(choose 1)

steak au poivre

pan seared RR Ranch tenderloin fillet rubbed w/ trio of ground peppers |brandy, white wine demi-glace | thyme scented potato purée | sautéed spinach

saumon au beurre rouge

slow roasted king salmon fillet | red wine, shallot butter sauce | thyme scented potato purée | asparagus

dessert course

(choose 1)

red velvet cake

orange zest spiked cream cheese frosting, cocoa powder dust

passionfruit caramel pot de créme

soft whipped Chantilly, ginger crisp crumble