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




Green Beans GF 13                                          

cherry, hazelnut                       


Blistered Shishito Pepper GF 13

buttermilk dressing


Chick Pea Fritters  13

cilantro raita, sweetie drop



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.