Valentine’s Dinner 2017


1st Course

Shugoku Oysters

blood orange pearl, cucumber


Red Beets Tartare

frisée, walnut, truffle vinaigrette


Skagit River Ranch Beef Tongue

house pickle, balsamic gastrique



2nd Course

Sylvia’s Spot Prawn

grits, andouille sausage


Beet Risotto
pine nut, sunny pine goats cheese


Parsnip Soup

crispy prosciutto, truffle gel



3rd Course

Seared Weathervane Scallop

gigante bean, radish, preserved lemon


Smoked Heirloom Bean Cassoulet

foraged&found mushroom, winter truffle, sourdough crumb


Leek Ash-Crusted Venison +10

baby turnip, sunchoke foam, nasturtium





Theo Chocolate Ganache Cake

chocolate cookie, cocoa cream


Goat Cheese Semifreddo

sour cherry, almond crumble


Cashew Cheesecake

cranberry, orange


Prix Fixe Menu 85   Wine Pairings 50


Chef/Owner Maria Hines

Executive Chef Joel Panlilio


  • *Consuming raw or undercooked foods may increase your risk of food borne illness.
  • Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.