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



House Bread 10
whipped butter with smoked sea salt, house preserves

Soup du Jour 10

Coho Salad 16
field greens, burrata cheese, apples, candied pecans, black pepper vinaigrette


Small Plates

Washington Clams with ‘Nduja 24
white wine and butter, ‘nduja sausage, white beans, cabbage, grilled bread

Scallop and Red Beet 24
smoked beet vinaigrette, roasted red beet, arugula

Fried Oysters 22
green onion aioli

Red Lentil Falafel 16
herbed yogurt, spicy sorghum, radishes, zhoug

Braised Pork Belly 26
red wine braised pork belly, apple/onion mostarda, pickles, grilled bread


Large Plates

Grilled Cabbage 34
sweet potato and fennel hash, chicken peas, rainbow chard, chili-cumin honey

Mushroom Capellini 34
capellini pasta, black pepper, parmesan

Bolognese 36
pappardelle pasta, pork and lamb, greens, ricotta, parmesan

Wagyu Bavette 50
roasted red potatoes, rainbow chard, port wine demi-glace, rosemary pistou

Steelhead Trout 45
chestnut purée, sautéed apples and shallots, butter nage, wilted rainbow chard


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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