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
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
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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.