Savory

 

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


Sweet

 

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



 

Sides…

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

prix fixe $30

1st

Cucumber Salad or Brown Butter Hazelnut Scone or Yogurt

2nd

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

3rd

French Toast or Theo Chocolate Ganache Cake or Sourdough Waffle

 

 

mariahinesrestaurants.com

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.