Dinner Menu

Four Course Prix Fixe Menu 90 (steak +5)/75 (vegetarian or pasta entree)
Includes soup or salad, one small plate, one large plate, and dessert
Tasting Menu Split Plate Charge 20
Wine Pairing 40

House Bread 12

Soup du Jour 10

Small Plates

Early Spring Salad (v, gf, df upon request) 16
butterleaf lettuce, winter citrus, radish, pepitas, shaved parmesan, citrus vinaigrette

Twice-Baked Blue Cheese Soufflé (v) 16
dried figs, toasted nuts, shaved apple, pickled vegetables, crostini

Mushroom Tartine (v, gf/df upon request) 20
chef’s selection of mushrooms, mushroom duxel, sourdough, jammy egg

Tuna Carpaccio (df, gf upon request) 22
radish, citrus, fermented chili oil, sourdough crackers, bottarga

Lobster Ravioli 24
lobster-filled fresh pasta, mascarpone, citrus, shellfish broth, asparagus

Large Plates

Garganelli Pasta (df upon request) 34
lamb sausage, kale, preserved lemon, sundried tomato pesto

Beef (gf, df upon request) market price
yukon gold potato gnocchi, arugula, madeira, truffle butter, grilled onion

Market Fish (gf/df upon request) market price
sauté of asparagus, spring peas, baby potato, fermented chile oil, saffron aioli

Stuffed Delicata Squash (v, gf, df upon request) 34
winter squash, quinoa, crispy brussels sprouts, dried cherries, chermoula

Heritage Pork (gf, df upon request) 38
cider braised, heirloom polenta, rapini, apples

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Our local farm & purveyor partners:
Mamma Bird, Sweet Earth, Saturn’s Return, Blacktail Bass and Beef, Puget Sound Food Hub, Organically Grown

Our kitchen is happy to accommodate dietary requirements where possible. Please ask your server.
A gratuity of 20% will be applied to parties of six or more.