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
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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.