Dinner - Early Summer

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

LAMB TARTARE

18

TOMATOES, ZA'TAR, SUMAC AIOLI, GRILLED BREAD

GRILLED LITTLE GEMS

9

ALMOND BUTTER, TOMME

CARROT CRUDITÉS

12

GREEN GODDESS, HAZELNUT, SUMMER HERBS

POMMES PANISSE

12

SUMMER TRUFFLE, CHIVE

LAND

ROASTED BEETS

16

SUMMER FRUIT, SHEEP'S MILK FETA, SAVORY

LOCAL GREENS

12

MISO-MAPLE VINAIGRETTE, MIXED SEEDS, GOUDA

PARISIAN GNOCCHI

28

PEAS, TARRAGON, MORELS, CHEVRÉ

SKAGIT VALLEY PORK CHOP

32

CHERRIES, GRILLED LEEK SCAPES, OREGANO, ROMESCO VERDE

SKAGIT VALLEY GRASS FED STEAK

39

HEIRLOOM TOMATO, MOLE ROJO, CORIANDER, XO

SEA

BUCK BAY CLAMS

23

WHITE KIMCHI, 5 SPICE SAUSAGE, LOVAGE, GRILLED SOURDOUGH

HAND ROLLED ORCHIETTE

26

MUSSELS ESCABÉCHE, ARUGULA, CHICKPEAS, CONFIT GARLIC

LOCAL SPOT PRAWNS

26

PICKLED SHITAKE, TURNIPS, SEASHORE HERBS

SEARED SALISH BLACK COD

33

OYSTER MUSHROOM, SAUCE PALOISE, PRESERVED RADISH

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.