Dinner - Early Spring

SNACKS

LOCAL JUDD COVE OYSTERS

16/30

CREMANT MIGNONETTE

½ DOZEN   -   FULL DOZEN         

HOUSE MADE SOURDOUGH

8

CULTURED BUTTER, CITRUS MARMALADE

HOUSE MADE PICKLES

6

SEASONAL SELECTION

FRITTO MISTO

10

SPRING VEGETABLES, HORSERADISH AIOLI

ASPARAGUS SOUP

14

SLOW POACHED EGG, MINT, AGED GOAT CHEESE

LAND

ROASTED BEETS

16

WINTER ONION, PUFFED BLACK RICE, PRESERVED CURRANTS

LOCAL GREENS

12

MISO-MAPLE VINAIGRETTE, MIXED SEEDS, GOUDA

PARISIAN GNOCCHI

25

OYSTER MUSHROOM, NETTLE, CHÈVRE

BRAISED CHICKEN CRÊPES

25

CABBAGE-SPROUT SALAD, BLACK GARLIC YOGURT

SKAGIT VALLEY GRASS FED STEAK

39

CHEF'S CUT, RADISH SALAD, BAKED POTATO PUREE

SEA

BUCK BAY CLAMS

23

WHITE KIMCHI, 5 SPICE SAUSAGE, LOVAGE, GRILLED SOURDOUGH

HAND ROLLED ORCHIETTE

24

MUSSELS ESCABÉCHE, ARTICHOKES, CHICKPEAS, PARSLEY

WEATHERVANE SCALLOPS

39

PARSNIP, SPRING ONION PISTOU

PAN SEARED HALIBUT

35

SPRING GREENS VELOUTÉ, TURNIPS, MORELS

20% GRATUITY ADDED TO PARTIES OF SIX OR MORE NO CHECKS PLEASE WE PROUDLY FEATURE FRESH LOCAL INGREDIENTS FROM LOCAL FARMERS & PURVEYORS WHENEVER POSSIBLE *WASHINGTON STATE FOOD SAFETY PROGRAM CONSUMER ADVISORY: CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK TO FOOD BORNE ILLNESS.