Dinner Menu
Fall
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
Autumn Salad (v, gf, df upon request) 16
local greens, apples, celery, pickled onion, goat cheese truffles, cider vinaigrette
Twice-Baked Goat Cheese Soufflé (v) 16
chutney, poached pear, toasted nut crumble, crostini
Mushroom Tartine (v, gf/df upon request) 20
chef’s selection of mushrooms, mushroom duxel, sourdough, jammy egg
Ravioli (v) 16
pasta filled with pumpkin and goat cheese, swiss chard, sage, pepita crumble, citrus crema
Octopus (gf, df) 22
baby potatoes, romesco, picked vegetables
Large Plates
Ricotta Gnocchi 34
island lamb ragu, swiss chard, whipped ricotta
Beef (gf, df upon request) market price
potatoes rosti, shallot-port sauce, sauteed winter greens
Market Fish (gf/df upon request) market price
fregola sarda, broccolini, saffron beurre blanc, herb salad
Fall Squash Risotto (v, gf, df upon request) 34
butternut and delicata squash, arborio rice, crème fraiche, sage, rosemary
Kurobuta Pork Tenderloin (gf, df upon request) 38
root vegetable puree, crispy brussels sprouts, apple mostarda
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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.