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

 

Watermelon Salad GF 15                                            

feta, red shiso, pepita

 

Mushroom Pate GF 15                 

walnut, pickled shimeji, cracker

 

Wild Herring Pâté GF 17

cucumber, house pickle, cracker

 

Chilled Pea Soup GF 13 / 17

pickled carrot, pea shoot

 

Cucumber Salad GF 13 / 17                     

bitter greens, sesame seed vinaigrette, lemon shard

 

Smoked Yogurt Panna Cotta GF 13 / 17

charred corn, poblano chili, popcorn shoot

 

House Made Pappardelle  20 / 30

foraged&found mushroom, soubise, basil

 

Red Pepper Risotto GF 20 / 29

eggplant, zucchini, pine nut

 

Pan Roasted Halibut*GF 26 / 36

bok choy, baby turnip, black garlic

 

Octopus a la PlanchaGF 27 / 37

sweet peppers, chorizo, saffron aioli

 

Skagit River Ranch Pork Loin* GF 27 / 37

summer bean, zucchini, cherry

 

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

 

Skagit River Ranch Striploin* GF 30 / 40       

baby brassica, fingerling potato, salsa brava

 

Northwest Artisanal Cheeses GF
mostarda, candied pecan

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

 

sides…

 

Green Beans GF 13                                          

cherry, hazelnut                       

 

Blistered Shishito Pepper GF 13

buttermilk dressing

 

Chick Pea Fritters  13

cilantro raita, sweetie drop

 

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.