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

 

sides…

 

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

 

mariahinesrestaurants.com

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.