Dinner menu

PETITS PLATS

pain et beurre $8
a hunk of warm Grand Central Bakery baguette with a side of lightly salted French farmstead butter

huîtres $3.5ea
fresh oysters from the pacific northwest on the half shell* with shallot mignonette and lemon GF

petite friture $14
little fried lake smelts with our tartar sauce

panisse $13
crispy chickpea fingers with our spicy harissa sauce and cultured crème fraîche GF

gambas grillées $24
whole wood-grilled sweet prawns from Kauai bathed in anchovy, lemon and tarragon “Café de Paris” butter

st. jacques crues $24
raw Alaskan weathervane scallops with fresh local grapes, olive oil and thyme leaves GF

thon de ligne $24
raw St. Jude albacore tuna loin*with tuna tonnato, kohlrabi slaw and caperberries GF

escargots $18
six plump Burgundy snails broiled in a green garlic-parsley butter with warm baguette

tartare de boeuf $20
hand-chopped raw*dry-aged Washington beef eye round with our house seasonings and tartines

terrine de foie gras $20
a marinated, lightly cooked and pressed duck liver terrine with strawberry jam and our toasted brioche

pâté en croûte $18
an elegant terrine of pork, foie gras and pistachio paté baked in pastry and served with pickles

salade fermière $18
a collection of farm lettuces with goat cheese, fines herbes, radishes, sunflower seeds and Dijon vinaigrette GF V

gratinée à l’oignon $20
our French onion soup composed of confit onions stewed in a bubbling veal bone broth with a broiled Gruyère crouton and chives

GRANDS PLATS

fromage blanc gnudi $46
fresh cheese dumplings with chanterelles and maitakes, swiss chard and sherry cream sauce

pêche du jour $48
wood-grilled fillet of local sturgeon with porcini mushrooms, turnips, romanesco and smoky velouté sauce

poulet à la basquaise $45
a tender half-chicken braised with summer farm peppers, chorizo and white wine

steak-frites $45
wood-grilled Washington hanger steak with a Cognac-laced green peppercorn sauce and house potato frites

cassoulet $50
a hot crock of slow-simmered Rancho Gordo white beans and ham with a confit duck leg and a homemade Toulouse sausage topped with garlic breadcrumbs

ask about our daily specials!

DESSERTS

cheese of the moment $12ea

housemade ice creams and sorbets $8 GF

mousse au chocolat $10
milk chocolate, candied nuts, fleur de sel GF

crème brûlée $12 GF

Please note that L’Oursin is a service charge establishment. A 20% service charge is applied to each bill in lieu of a tip.

This amount is retained by the house and redistributed entirely and fairly as wages and benefits to the staff working this evening.

If you would like us to remove this from your bill, please ask and we’ll be happy to do it. Thank you.

*The King County Health Department would like us to remind you that eating raw shellfish and other foods on this dinner menu may be harmful to your health.