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


Watermelon Salad GF 14                                         

ricotta salata, red shiso, pepita


Heirloom Tomato GF 19                       

burrata, arugula, saba


Wild Herring Pâté GF 16

cucumber, house pickle, cracker


Sweet Corn Soup GF 13 / 17

dungeness crab, pickled blueberry, microgreens


Kohlrabi Salad GF 12 / 16                     

baby greens, poppy seed tuile, tarragon vinaigrette


Sunny Pine Chevre Panna Cotta GF 12 / 16

fig, sherry gastrique, pistachio


House Made Gnocchi  20 / 30

cherry tomato, charred scallion-walnut pesto, labneh


Carnaroli Risotto GF 19 / 28

artichoke, fennel, goats cheese


Pan Roasted Black Cod GF 27 / 37

zucchini, edamame, huckleberry compote


Steamed Clams GF 24 / 34

fennel, soybean, saffron-yellow tomato broth


Skagit River Ranch Pork Tenderloin* GF 26 / 36

green bean, zucchini, peach


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


Grass Run Beef Ribeye* GF 29 / 41 

alvarez farms potato, sweet pepper, eggplant


Northwest Artisanal Cheeses GF
mostarda, candied pecan

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




Green Beans GF 12                                       

pickled grape, hazelnut                     


Blistered Shishito Pepper GF 12

buttermilk dressing


Fried Green Tomato 12

bacon-red onion compote



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.