Menu

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We love being creative with the bounty of local produce that come through our door. Our menu changes frequently to incorporate the best of the season, and items made from scratch. Here is a sample à la carte menu May 2017:

sesame-semolina bread
castelvetrano olive, house cultured butter
5

spring pea vine vichyssoises
curnip, vadouvan yogurt, chive, cilantro
12

cioggia & golden beet terrine
pickled cylinder beet, tea infused duck egg, pickled asparagus, pea vines, triticale, miso vinaigrette
15

gin cured alaskan weathervane scallop*
radish variations, fennel salad, carrot butter, cilantro pistou, meyer lemon vinaigrette
19

smoked & marinated mussels
rutabaga remoulade, dill, pickled red onion, meyer lemon oil, fingerling potato chips
16

cauliflower & black truffle “risotto”
maitake, snowbank & king oyster mushroom, arugula pesto, pine nut brown butter, leek ash
18

torchon of foie gras*
brioche, sherried onion, rhubarb, pickled cherry, almond butter, port wine gel
25

bintje potato gnocchi
whey braised pork ragú, olive, aleppo chili, ramp pesto
19

neah bay black cod
shiitake mushroom, pac choi, tamari braised daikon, wild ramps, ginger nage, curry oil
32

olsen farms pork belly
sauerkraut, purple broccoli, chick pea, parsnip purée, apple-horseradish vinaigrette
30

skagit river beef cheek
roasted mokum carrot, radish greens, green garlic soubise, pickled mustard seed, currant vinaigrette
32

cheeses
dinah’s camembert, big boy blue, silver springs cheddar,
peppercorn honey, candied pecan, grilled star king apple, semolina cracker, parmesan shortbread
19

peach sorbet
huckleberry, lemon sablé
10

olive oil cake
lemon ice cream, orange marmalade, candied orange, orange curd, meringue
12


chocolate budino & honey cannoli
strawberry sorbet, mint syrup, candied cocoa nib
12

*eating raw or undercooked foods could make you sick. But so can eating over processed, preservative laden, GMO loaded, feed lot raised & caged foods … think about it.