Dinner Menu

Fall 2023

Four Course Prix Fixe Menu 85/70(VG)

Includes one starter, one small plate, one large plate & dessert
Split Plate Charge 10/Tasting Menu Split Plate Charge 20
Wine Pairing 35



House Bread 8
served with seasonal house butter

Soup du Jour 10

Coho Salad 14
mixed field greens, melon, blue cheese, candied pecans, shaved vegetables, dijon vinaigrette


Small Plates

Root Vegetable Latke 16
carrot hummus, pickled vegetables, za’atar aioli

Pork Belly Rillons 22
candied pork belly, house pickles, seasonal preserves, grilled house focaccia

Steak Tartare 20
grated salt-cured egg yolk, caper vinaigrette, focaccia crostini

Dungeness Crab Cakes 30
slaw, red pepper remoulade


Large Plates

Cauliflower Steak 34
harissa, charred carrots and broccolini, toum sauce

Fried Chicken with Polenta 34
scamorza, greens, creole tomato sauce, sweet chili honey

Farmer’s Risotto 32
arborio rice, mushrooms, tomatoes, greens, parmesan cheese

Chorizo Gnocchi 36
pork chorizo, charred corn, peppers, cumin, oregano, feta

Seafood Tagliatelle 38
halibut, local shellfish, leeks, tomatoes, tarragon, white wine, and butter

Beef Tenderloin 50
mashed red potatoes, brassica-root vegetable hash, tomatillo salsa

Halibut 48
sweet corn pudding, squash succotash, cherry tomatoes


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.

* The health department would like to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


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