Dinner Menu

Early Summer

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 Summer Salad (v, gf) 16
local greens, radishes, cucumbers, pickled onion, sunflower seeds, parmesan, herbed vinaigrette

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

Spot Prawn & Halibut Croquettes 20
sauce gribiche

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

Ravioli (v) 16
asparagus, lemon, mascarpone-filled pasta, herbed parmesan brodo

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

Large Plates

Garganelli Verde 34
hand-rolled pasta, housemade sausage, kale, cherry tomatoes, sweet corn, preserved lemon butter, Skagit Valley parmesan

Beef (gf, df) market price
today’s beef preparation, crispy smashed potato, asparagus, chimichurri

Halibut market price
fregola, spring peas, pea shoots, lobster stock, charred lemon, sauce remoulade

Moroccan Tagine (v) 34
Moroccan vegetable stew, couscous, pine nuts, preserved lemon

Jidori Chicken Roulade 38
morel mushrooms, snow peas, carrots, spaetzle

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

***

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. 

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