Dinner Menu
Late Winter / Early Spring
Four Course Prix Fixe Menu 90(Bavette +5)/75(VG + pastas)
Includes soup, salad, bread, one small plate, one large plate & dessert
Split Plate Charge 10/Tasting Menu Split Plate Charge 20
Wine Pairing 35
Starters
House Bread 10
whipped butter with smoked sea salt, house preserves
Soup du Jour 10
Coho Salad 16
radicchio, chèvre, pears, pickled shallots, black pepper vinaigrette
Small Plates
Washington Clams with ‘Nduja 24
white wine and butter, ‘nduja sausage, white beans, greens, grilled bread
Scallops 25
fennel relish, herbs, white wine and butter
Fried Oysters 22
herb aioli
Red Lentil Falafel 16
yogurt, spicy sorghum, radishes, zhoug
Braised Pork Belly 26
red wine braised pork belly, preserves, pickles, grilled bread
Large Plates
Barley Risotto 34
mushrooms, carrots, kale raab, cherry tomatoes, parmesan
Seafood Puttanesca 36
fettuccine pasta, clams, scallops, Dungeness crab, olives, capers, greens, herbs
Bolognese 36
pappardelle pasta, pork and lamb, greens, ricotta, parmesan
Wagyu Bavette 50
roasted red potatoes, grilled raab, cherry demi-glace, rosemary pistou
Halibut 46
curried red lentils, seared leeks, chermoula, mint crème fraiche
***
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.