Hors d’Oeuvre GF 9 / 14
house made fromage blanc, black mission fig, marcona


Duck Rillette GF 16

house pickle, citrus salad, cracker


Sunchoke Soup GF 12 / 16

herbed crème fraiche, hazelnut


Root Vegetable Salad GF 12 / 16                         

smoked shallot vinaigrette, parsnip chip


Salmon Pate GF 12 / 16                           

cucumber, house pickle, cracker


Parsnip Flan GF 11 / 15

pickled carrot, balsamic, apple crisp


House Made Gnocchi  19 / 29

stinging nettle, foraged&found mushroom, pine nut


Red Beet Risotto GF 19 / 28

scallion puree, herbed goats cheese, hazelnut


Pan Roasted Arctic Char*GF 25 / 35

leek fondue, beluga lentil, watercress


Seared Weathervane Scallop*GF 26 / 36

gigante beans, radish, gremolata


Skagit River Ranch Pork Loin GF 26 / 36

anson mills polenta, romanesco, tamari glaze


Mini Duck Burgers* 20 / 30
duck fat fried fingerling chip, smoked leek, pickled mustard    


Bartels Farms Beef Striploin*GF 26 / 39        

broccolini, sunchoke foam, urfa-walnut butter


Northwest Artisanal Cheeses GF
mostarda, candied pecan

try one for 7 – three for 19 – five for 30




Broccolini GF 12                                               

kumquat, urfa-walnut butter               


Roasted Brussels Sprouts GF 12

pickled sultana, bacon vinaigrette


Anson Mills Hush Puppies  12

aleppo honey, sea salt



Chef/Owner Maria Hines

Executive Chef Joel Panlilio


GF These items are or can be made gluten free

*Consuming raw or undercooked foods may increase your risk of foodborne 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.