Cucumber Salad GF 12            

baby greens, lemon meringue, sesame vinaigrette


French Omelet GF 14

charred corn, pickled chili, zucchini

served with choice of toast


Vegetable Hash* GF   15

add Beef Brisket +4

seasonal vegetable, alvarez farms potato, greens


Baked Egg  16

zucchini, chickpea, chorizo

served with mixed green salad


Linguini alla Puttanesca*  16

castelvetrano olive, white anchovy, slow cooked egg


Cheddar Biscuit and Chorizo Gravy*  16

skagit river ranch chorizo,  fried egg, preserved lemon


Mini Duck* Burgers   18
duck fat fried fingerling chip, smoked leek,

pickled mustard seed



Honeyed Yogurt GF 7

house made granola, honey  


Brown Butter and Hazelnut Scone    7

cherry, chantilly                                                                                         


Brioche French Toast   15

peach, maple whipped cream, sugar crumble


House Made Sourdough Waffle   14

blueberry compote, chantilly, pecan


Theo Chocolate Ganache Cake   9    

chocolate cookie, cocoa cream, sea salt



  • bacon 7  roasted fingerling potatoes 4 sausage 6
  • biscuit and gravy 7 sourdough waffle 5
  • french toast 5 yogurt 4

prix fixe $30


Cucumber Salad or Brown Butter Hazelnut Scone or Yogurt


Soft Scrambled Eggs or Cheddar Biscuits and Chorizo Gravy or Linguini alla Puttanesca


French Toast or Theo Chocolate Ganache Cake or Sourdough Waffle

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.