S M A L L P L AT E S

CHEFS TASTING MENU

Stone Fruit and tomato gazpacho 12
Multi-course chefs choice menu
Creme fraiche, borage
designed for the whole table

Baby beets
50 per person
Ricotta, dandelion greens, huckleberry vinaigrette 13

Wine pairing available upon request

Penn Cove mussel escabeche 14
Charred leek vinaigrette, buckwheat crepe

Steamed little neck clams 16

White wine, garlic, chili, parsley
SNACKS
Smoked sockeye salmon 15
Roe, yogurt, buckwheat, cucumber
Pan dmore bread, cultured butter, radish 6
Fried artichokes, anchovy aioli 9
Fried Washington oysters
Deviled Eggs 9
Saffron-chili aioli, fennel salad 14
Croquettes 6
Marinated castelvetrano olives 5
Sardines, parsley, lemon 8
Chicken liver mousse, cherry mustard 9
L A R G E P L AT E S
Crispy fingerlings, remoulade 9
Blistered Padrn peppers 8
Local lettuce salad, buttermilk dressing 9
Black Cod 30
Corn, farro, tomatoes

Ricotta Gnocchi 25
OYSTERS*
Artichokes, taggiasca olives, arugula

Half-roasted Spring Chicken 28

Served on the half shell with classic mignonette and lemon
Apples, rosemary, potatoes

Marrow Stone Island, WA 3

Agnolotti 22
Pickering point, wa 3
Eggplant, basil, chvre, roasted sweet peppers
shigoku, wa 3

Olive oil poached coho salmon 30

Spinach, clams, beans, savory

NY strip steak 28
Crispy fingerlings, grilled onion, salsa verde

*Consuming raw or undercooked eggs, meats, shellfish, or seafood may increase your risk of food borne illness.