Hors d’Oeuvre GF 10 / 15
house made fromage blanc, black mission fig, marcona


Duck Rillette GF 17

house pickle, citrus salad, cracker


Sunchoke Soup GF 13 / 17

herbed crème fraiche, hazelnut


Baby Greens Salad GF 13 / 17                 

carrot trio, pine nut, shallot vinaigrette


Tuna Pate GF 13 / 17                   

cucumber, house pickle, cracker


Carrot Flan GF 12 / 16

fiddlehead fern, sultana, walnut


House Made Gnocchi  20 / 30

stinging nettle, foraged&found mushroom, pine nut


English Pea Risotto GF 20 / 29

dungeness crab, pickled mushroom, mint


Pan Roasted Halibut*GF 26 / 36

fiddlehead fern, morel, carrot-ginger fumet


Seared Weathervane Scallop*GF 27 / 37

asparagus, charred spring onion, bacon vinaigrette


Skagit River Ranch Pork Loin* GF 27 / 37

anson mills polenta, raab, rhubarb


Mini Duck Burgers* 21 / 31
duck fat fried fingerling chip, smoked leek, pickled mustard    


Bartels Farms Beef BrisketGF 27 / 40 

warm potato salad, pickled onion, smoky bbq mustard


Northwest Artisanal Cheeses GF
mostarda, candied pecan

try one for 8 – three for 20 – five for 31




Asparagus GF 13                                              

slow cooked duck egg, hazelnut, bacon vinaigrette                    


Roasted CarrotsGF 13

cocoa nib, lime, mint


Anson Mills Hush Puppies  13

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.