About Our Food
Chef Dustin Ronspies and his team craft local ingredients into elevated dishes that delight, surprise and tell a story.
Our stories start with the local, family-run farms across our region that produce ducks, beef, vegetables, fruits and cheeses. We work with fishing vessels and foragers who pull the Pacific Northwest's best ingredients from the earth and the water. Our menu is a direct result of the amazing products these people bring to us.
"I believe in the artistry of food," Dustin says. "A restaurant should be about people eating together, and having a good conversation. Life is at it's best when you are eating, drinking and spending time with people you love."
TASTING MENU
(all menus subject to change daily)
$125 per person; wine pairings $80
updated November 12th, 2019
$125 per person; wine pairings $80
Unico Zelo River Sand '17~ Australia
PACIFIC ALBACORE TUNA CRUDO*
radish salad, parsnip-ginger purée, herb emulsion, lemon vinaigrette
Unico Zelo River Sand '17~ Australia
or
crème fraiche, chive
TSAR NICOULAI SELECT CAVIAR*
smoked sturgeon purse, bintje potato,
crème fraiche, chive
$60 supplement
Fourny & Fils Blanc de Blancs Brut Champagne NV~France
$60 supplement
Nikolaihof Gruner Veltliner ‘15~Wachau
BUTTER BRAISED CHANTRELLES
pine nut pudding, brussels sprouts, pickled pioppini, mushroom glace, porcini crumble
Nikolaihof Gruner Veltliner ‘15~Wachau
Seghesio Barolo '13~Piemonte
PORK JOWL TORTELLINI
delicata squash, collard greens, grana brodo
Seghesio Barolo '13~Piemonte
Marcel Lapierre Morgon ‘16~Beaujolais
COLUMBIA RIVER STURGEON
onion confit, beet vinaigrette, sturgeon chicharron, smoked yogurt, pickled mustard seed
Marcel Lapierre Morgon ‘16~Beaujolais
Gramercy Cellars "Third Man" '16~Walla Walla Valley
TANGLED WILLOWS FARM DUCK*
seared breast, confit fritter, pecan, chicories, celeriac butter, huckleberry-red wine reduction
Gramercy Cellars "Third Man" '16~Walla Walla Valley
Hexamer Sobernheimer Marbach Spätlese '03~Nahe
SAUERKRAUT-CHEESE TART
cascadia creamery sawtooth, rye, apple mostarda, bitter greens, pepper honey
Hexamer Sobernheimer Marbach Spätlese '03~Nahe
Silvo Carta Vermouth~Sardinia
MAPLE CAKE
red kuri mousse, sage-meyer lemon foam, fried sage, candied pistachio, candied ginger, mascarpone sherbet
Silvo Carta Vermouth~Sardinia
VEGETABLE TASTING MENU
(served nightly upon request)
$125 per person;
wine pairings $80
updated November 12th, 2019
$125 per person;
wine pairings $80
Unico Zelo River Sand '17~ Australia
GRILLED HONEYCRISP APPLE
radish salad, parsnip-ginger purée, herb emulsion, lemon vinaigrette
Unico Zelo River Sand '17~ Australia
Nikolaihof Gruner Veltliner ‘15~Wachau
BUTTER BRAISED CHANTRELLES
pine nut pudding, pickled pioppini, mushroom glace, porcini crumble
Nikolaihof Gruner Veltliner ‘15~Wachau
Seghesio Barolo '13~ Piemonte
ROBINS KOGINUT SQUASH TORTELLINI
apple broth, delicata squash, castelfranco, collard greens
Seghesio Barolo '13~ Piemonte
Marcel Lapierre Morgon ‘16~Beaujolais
ROASTED NATES CARROT
onion confit, beet vinaigrette, kale chips, pickled mustard seed, smoked yogurt
Marcel Lapierre Morgon ‘16~Beaujolais
Gramercy Cellars "Third Man" '16~Walla Walla Valley
CAULIFLOWER MUSHROOM TAMALE
red mole, carrot escabeche, cabbage slaw, cilantro oil
Gramercy Cellars "Third Man" '16~Walla Walla Valley
Hexamer Sobernheimer Marbach Spätlese '03~Nahe
SAUERKRAUT-CHEESE TART
cascadia creamery sawtooth, rye, apple mostarda, bitter greens, pepper honey
Hexamer Sobernheimer Marbach Spätlese '03~Nahe
Silvo Carta Vermouth~Sardinia
MAPLE CAKE
red kuri mousse, sage-meyer lemon foam, fried sage, candied pistachio, candied ginger, mascarpone sherbet
Silvo Carta Vermouth~Sardinia
BAR MENU
(offered nightly in bar/lounge/patio only)
updated November 12th, 2019
(all menus subject to change daily)
EARTH
SNACK
kale chips, dill, smoked sea salt 6
PARSNIP VICHYSSOISE
charred leek, boerenkaas frico 9
CHICKPEA PANISSE
chili butter, hot mix, dill oil 9
GRILLED PORCINI SALAD
treviso, celeriac butter, almond, lemon vinaigrette 14
cocoa nib vinaigrette 13
BUTTER BRAISED CARROT
carrot-kale salad, cauliflower, vadouvan yogurt,
cocoa nib vinaigrette 13
CAULIFLOWER MUSHROOM TAMALE
red mole, carrot escabeche, cabbage slaw, cilantro oil 14
SURF
OYSTERS*
daily selection, leche de tigre granita, shiso 17
BOQUERONES*
hazelnut gremolata, fresno chili, beet vinairgrette 12
WEATHERVANE SCALLOP CRUDO*
apple broth, radishes, grilled apple, tarragon oil 15
SMOKED STURGEON SALAD
pumpernickel, pickled torpedo onions & mustard seed, dill 12
TURF
CHARCUTERIE*
country pate, beef szechuan sausage, fermented blood sausage, smoked chicken liver mousse, spicy coppa, ram coppa, lonzino, chicharrón, mustard, pickles 15/29
PORK & BLOOD SAUSAGE
cranberry bean, collard greens, fennel vinaigrette, fennel chip, crispy garlic & shallots 15
KOREAN FRIED QUAIL (KFQ)
kimchi, smoked egg ranch, gojuchang 16
BRAISED RAM SHOULDER
goat ricotta gnocchi, delicata squash, cauliflower, parsley pistou, pickled chanterelles 16
AFTER
CHEESE
dinah’s camembert, anise honey, apple compote 12
QUINCE SORBET
spiced gin granita, candied ginger 9
CHESTNUT PANNA COTTA
flourless chocolate cake, white chocolate mousse, chestnut caramel, candied pecans, cocoa nib meringue, olive oil powder 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. A pre tax 20% service charge has been added to your bill and is retained by the house for additional compensation for our valued employees.