Dinner Menu
Early Spring
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 35
House Bread 12
Soup du Jour 10
Small Plates
Grilled Romaine Salad (v, gf, df) 16
strawberries, cucumber, radish, pepitas, strawberry vinaigrette
Twice-Baked Goat Cheese Soufflé (v) 16
strawberry-rhubarb compote, toasted nut crumble, crostini
Spring Asparagus (v, df, gf) 16
grilled, pickled, and raw asparagus, radishes, preserved lemon, sauce gribiche
Mushroom Tartine (v, gf/df upon request) 20
chef’s selection of mushrooms, mushroom duxel, sprouts, smoked mushroom dust, sourdough, jammy egg
Triangoli (v) 16
ravioli filled with swiss chard, ricotta, saffron carrot jus
Octopus (gf, df) 22
baby potatoes, romesco, pickled vegetables
Large Plates
Garganelli Verde 34
hand-rolled pasta, blond ragu, parmesan reggiano, herbed breadcrumbs
Beef (gf, df upon request) market price
today’s beef preparation, potato latke, grilled sprouting broccoli, sauce bordelaise
Halibut market price
shellfish nage, potato, spring peas, asparagus, pistou
Ricotta Gnocchi (v) 34
spring peas, asparagus, roasted shallots, pesto, Skagit Valley parmesan
Cassoulet (gf, df/v upon request) 40
heirloom beans, root vegetables, greens, duck, pork, herbed crumble
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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.