94's Blog

Soups
-Clam Chowder
-Cream of Fennel with Winter Squash
-baby white beans in Ham Stock

Risotto
-Chorizo Butternut Risotto

DESSERT
-Lavender Caramel with chevre and fleur de sel Tart (CARAMEL)
-Macaroon (Coconut)
-Gingered Cherry (cherry)
-Oban (oban)
-Pumpkin Peecon (Tart+Pecan)
-Pumpkin Cheesecake (Cheesecake+Pumpkin)

SOUP - Cream of Fennel with Winter Squash and baby white beans in Ham Stock

SALMON - $22 Wild Alaska Silver

RISOTTO - Heirloom tomato with Pecorino Romano

DESSERT
Lavender Caramel with chevre and fleur de sel Tart
Macaroon
Gingered Cherry
Oban
Pumpkin Pecan
Pumpkin Cheesecake

Salmon - $22 Wild Alaska Silver

Risotto - Heirloom tomato with Pecorino Romano

SOUP - Islay Pumpkin - made with Scotch laced cream, bacon, stock

DESSERT

Lavender Caramel with chevre and fleur de sel Tart (CARAMEL)
Macaroon (Coconut)
Gingered Cherry (cherry)
Double Valrhona (Valrhona)

Salmon - Wild Alaska Silver

Risotto - Heirloom tomato with Pecorino Romano

SOUP - Islay Pumpkin - made with Scotch laced cream, bacon, stock

DESSERT

Spiced Caramel Fudge Tart (FUDGE)
Lavender Caramel with chevre and fleur de sel Tart (CARAMEL)
Macaroon (Coconut)
Gingered Cherry (cherry)
Double Valrhona (Valrhona)

Today's soup is Truffled Pumpkins with tiny white beans.

For dessert we have
Pumpkin Cheesecake
Gingerbread Tart
Spiced Caramel Fudge Tart
Lavender Caramel with chevre and fleur de sel Tart

Risotto - Caramelyzed fennel with chestnut and apple mostarda

SOUP - Truffled Pumpkins with tiny white beans, herb, cream

DESSERT
Pumpkin Cheesecake
Caramel Apple Tart
Gingerbread Tart
Spiced Caramel Fudge Tart
Lavender Caramel with chevre and fleur de sel Tart

SOUP - Dungeness crab and cold water shrimp chowder (cream, bacon)

Salmon - $22 Wild Alaska Silver

Risotto - Caramelyzed fennel with chestnut and apple mostarda

DESSERT
Rocky Road tart
Pumpkin Fudge
Pumpkin Cheesecake
Caramel Apple Tart
Gingerbread tart

Chef has updated the dinner once again and she has brought back the coveted burger and mac-n-cheese!

SOUP -
Dungeness Crab and Corn chowder (cream, bacon, herbs, onion)
Tiny white beans with ham, chic stock, herbs

Risotto - Pumpkin with pepita chive pesto

Salmon - Wild Alaska Silver $22

DESSERT
Rocky Road tart
Pumpkin Fudge
Pumpkin Cheesecake
Caramel Apple Tart
Gingerbread tart

2 yummy soups...
1 delicious risotto...
1 tasty fish
and
5 scrumptious deserts AH Ah AH!

SOUP - Tiny white beans with ham

Risotto - Pumpkin with pepita chive pesto

Salmon - Wild Alaska Silver $22

DESSERT
Rocky Road Tart
Cherry Snow Yart (coconut w/ dried cherry)
Pumpkin Fudge Tart
Pumpkin Cheesecake
Caramel Apple Tart
Gingerbread Tart

SOUP - Tiny white beans with ham, chic stock, herbs

Risotto - Pumpkin with pepita chive pesto

Salmon - Wild Alaska Silver $22

DESSERT
Rocky Road tart
Cherry Snow (coconut w/ dried cherry)
Pumpkin Fudge
Sweet Chocolate Tart
Pumpkin Cheesecake

SOUP - Harvest Clam Chowder

DESSERT
Rocky Road Tart
Cherry Snow Tart
Caramel with Lavendar and fleur de sel Tart
Caramel Apple Tart with SultanasTart
Pumpkin Fudge Tart
Sweet Chocolate Tart

Soup
Dungeness cram and corn chowder

Desert
Rocky Road tart
Cherry Snow (coconut w/ dried cherry)
Caramel Apple with Sultanas

Today's soup is a Dungeness Crab and corn chowder

Chef created a couple of wild desserts
Cherry and Pink Peppercorn Tart
Pumpkin Fudge Tart
Lavendar Caramel Fleur de sel Tart
Sweet Chocolate Tart

Also check out the Cravanzina Cheese! Just Arrived. Also stay tuned for the changes to the glass pours! Chef has been tasting all week and is in expand mode!

SOUP - Seafood Minestrone

DESSERT
Please sell ice cream...
Cherry and Pink Peppercorn Tart
Coconut Macaroon Tart
Pumpkin Fudge Tart
Lavendar Caramel Fleur de sel Tart
Sweet Chocolate Tart

Hopefully Andy isn't "grumpy" today. Apparently someone thought he was on their comment card yesterday. Remember to FAKE smile everyone, cause that is what people expect!

Sorry, I just realized I forgot to link this in the email.

SOUP -
Seafood Minestrone (crab, shrimp, tomato, cabbage, chic stock)

DESSERT -
Cherry and Pink Peppercorn
Coconut Macaroon

Todays Soup is Creamy Piquillo with white bean.

The desserts are as follows...

Caramel tart with fleur de sel
Caramel fudge tart
Coconut macaroon tart
Dried Cherry tart with pink peppercorn
Turtle with sweet chocolate tart

Please join us for an incredible experience!

Chef has prepared us a delectable creamy piquillo pepper soup.

The desserts we have are as follows:

Pumpkin brown sugar tart with maple scented chevre
Caramel fudge tart
Caramel tart with fleur de sel

- Brillat-Savarin -
Lincet
Taking its name from a famous 18th century gastronome. It is produced with milk enriched with fresh cream and hand ladle moulded in the traditional way. Creamy with a sweet lactic taste and just the right amount of tang. Reminds of a perfect slightly soured smooth cream cheese.
(Cow, 75% Fat) Saligny, France

- U Pecurinu -
Fromagerie Pierucci
I love it when a cheese comes in covered in blooming mold. Sure sign great things are lurking within. Beneath the crunchy fuzzy exterior lies a creamy paste with the occasional blue vein.
(Sheep, 50% Fat) Corsica, France

- Pont L’Evêque -
E.Graindorge
The cheese has been made in Normandy since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time. The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centered, Pont L’Evêque. Don’t let the funky nose scare you away. The rich cream has hints of straw and pasture. Needs a rich red to really big it alive.
(Raw, Cow, 45% Fat) Livarot, France

- Peña Corada -
Queserias Picos
The supplier describes this cheese as similar to Cabrales, a unpredictable blue made from any of three milk sources (cow, goat or sheep) in varying amounts. Cabrales never arrives wrapped in leaves and you can never tell what the flavor will be like from wheel to wheel. Don’t make you think Cabrales is not a great cheese, but it is not this cheese. This cheese is a consistent product, it is rich and creamy with just the right amount of salt to balance the tangy blue. It is also wrapped in Walnut leaves. Similar? They both come from Spain. I guess you could say Mahon and Manchego are the same now too?
(Cow, 45% Fat, 2-4 Month) Asturia, Spain

- Grand Cru di Grotta -
L’ Antica Cascina
Each wheel is carefully selected by committee before being aged in the 18th century cave of Villa Corte in Brisighella. The caves cool environment and natural molds give this cheese a characteristic fragrance and rich taste. On the rind you will find several shades of colors, from yellow to ochre and to red resulting from not just flax seed oil and corn flour, but the natural molds found in the grotta. The ripe paste has a creamy color and irregular little holes. The flavor of flowers are wrapped in a rich sheepy barnyard with little mushrooms sprouting up here and there.
(Sheep) Emilia-Romagna, Italy

- Nerone -
L’ Antica Cascina
I’ll forgive this cheeses black wax exterior as it is so great. Within the crumbly almost creamy paste lies a hint of lemon. No, don’t eat the wax. I’ve asked the kitchen to refrain from serving it with it on, but that can easier said then done sometimes.
(Sheep) Emilia-Romagna, Italy

- Misto Romagnol -
L’ Antica Cascina
Sheep, Sheep, Sheep and a hint of cow. Sweet cream coupled with the field. The cow milk adds a rich creaminess to the tangy sheep. Hints of mushrooms abound in the rind.
(Cow/Sheep) Emilia-Romagna, Italy

Soup -
Caramelyzed Fennel Chowder with smoked duck, apple and sage

Dessert
Brown Surgered Pumpkin tart with Maple Chevre
Caramel Fudge Tart
Cinnamon Apple Tart
Caramel with fleur de sel tart

It's super-tasty!

My new sous chef, Josh and I have spent the last couple of days working on a VERY new dinner menu. Eleven small options! Nine large options! Yes, some of your favorites are still here, but you have lots and lots of exciting new choices.

As always, the dinner menu at 94 is an ongoing work in progress with major changes occurring every few days. This menu is the biggest change you will have seen in YEARS! Nic has published it on the website if you'd like to preview.

Don't miss the Joshi Plate. Josh is a very creative addition to an already over the top kitchen. This is his baby. He will be featuring a constantly changing array of specialty treats. Better come in tonight. When these are gone, they're gone. Of course, tomorrow's creations could be even more exciting. Who knows? 94 is just that kind of place. Come see us soon!

Chef Celinda
ps... I booked the next wine dinner last night. It's a really special one.

A fall treat...
Pumpkin with roasted garlic and herbs - garnished with rollingstone chevre - OUT
and another tasty chef creation...
Caramelyzed Fennel Chowder with smoked duck, apple and sage

followed by...
Dessert
Brown Surgered Pumpkin tart with Maple Chevre
Caramel Fudge Tart
Cinnamon Apple Tart
Caramel with fleur de sel tart
Turtle tart

260 Guests
80 Seats
8 Set aside for reservations
2 Hour window that most guests arrived within
You do the math.

Thank you to everyone who participated and helped raise funds for the Pike Market Medical Foundation.

Dessert
Brown Sugared Pumpkin tart with Maple Chevre
Caramel Fudge Tart
Cinnamon Apple Tart
Lemon tart
Caramel with fleur de sel tart
Turtle tart

Today's Soup, Pumpkin with Herbs and Roasted Garlic

Dessert
Brown Surgered Pumkin tart with Maple Chevre
Caramel Fudge Tart
Cinnamon Apple Tart
Lemon tart
Caramel with fleur de sel tart
Turtle tart

Today's Soup, 10/7: Pumpkin with Herbs and Roasted Garlic

Today's soup is butternut squash.

Today's desserts:

Desserts:
Lemon tart
Caramel with fleur de sel tart
Washington Cherry tart with white tea
Turtle tart

Today's soup is a Greek Stew.

Chef has a couple desserts for you..
Lemon Tart
Coconut with Green Tea Tart
Peanutbutter Chocolate Chunk Tart
Cherry with White Tea Tart

We have tea from the Perennial Tea room to keep you warm during the rain.

Seafood Bisque is the soup today

and for dessert..
Fresh Yakima Peaches and Vanilla Cream Tart
Irish cream Tart
Lemon Tart
Coconut with Green Tea Tart
Valrhona Tart
Peanutbutter Chocolate Chunk Tart
Cherry with White Tea Tart

Seafood Bisque with shrimp, halibut and crab. sounds nice!

Chef created several desserts....
Fresh Yakima Peaches and Vanilla Cream Tart
Irish cream Tart
Lemon Tart
Coconut with Green Tea Tart
Valrhona Tart
Peanutbutter Chocolate Chunk Tart
Cherry with White Tea Tart

Soup: Potato garlic with blue cheese and bacon

DESSERT
Fresh Yakima Peaches and Vanila Cream (peach)
German chocolate tart (german)
Irish cream tart (irish cream)
Lemon (lemon)
Coconut with Green Tea (coconut)
Valrhona (valrona)
Peanutbutter Chocolate Chunk (Peanutputter)
Cherry with White Tea (cherry)

Salmon: 22.00
Halibut: 22.00