Dinner Menu

Early Spring

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 35

 

House Bread 12

Soup du Jour 10

 

Small Plates

Grilled Romaine Salad (v, gf, df) 16
strawberries, cucumber, radish, pepitas, strawberry vinaigrette

Twice-Baked Goat Cheese Soufflé (v) 16
strawberry-rhubarb compote, toasted nut crumble, crostini

Spring Asparagus (v, df, gf) 16
grilled, pickled, and raw asparagus, radishes, preserved lemon, sauce gribiche

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

Triangoli (v) 16
ravioli filled with swiss chard, ricotta, saffron carrot jus

Octopus (gf, df) 22
baby potatoes, romesco, pickled vegetables

Large Plates

Garganelli Verde 34
hand-rolled pasta, blond ragu, parmesan reggiano, herbed breadcrumbs

Beef (gf, df upon request) market price
today’s beef preparation, potato latke, grilled sprouting broccoli, sauce bordelaise

Halibut market price
shellfish nage, potato, spring peas, asparagus, pistou

Ricotta Gnocchi (v) 34
spring peas, asparagus, roasted shallots, pesto, Skagit Valley parmesan

Cassoulet (gf, df/v upon request) 40
heirloom beans, root vegetables, greens, duck, pork, herbed crumble

***

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.

 

Scroll to Top