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
Starters
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.