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

 

Duck Rillette GF 16

house pickle, citrus salad, cracker

 

Sunchoke Soup GF 12 / 16

herbed crème fraiche, hazelnut

 

Root Vegetable Salad GF 12 / 16                         

smoked shallot vinaigrette, parsnip chip

 

Salmon Pate GF 12 / 16                           

cucumber, house pickle, cracker

 

Parsnip Flan GF 11 / 15

pickled carrot, balsamic, apple crisp

 

House Made Gnocchi  19 / 29

stinging nettle, foraged&found mushroom, pine nut

 

Red Beet Risotto GF 19 / 28

scallion puree, herbed goats cheese, hazelnut

 

Pan Roasted Arctic Char*GF 25 / 35

leek fondue, beluga lentil, watercress

 

Seared Weathervane Scallop*GF 26 / 36

gigante beans, radish, gremolata

 

Skagit River Ranch Pork Loin GF 26 / 36

anson mills polenta, romanesco, tamari glaze

 

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

 

Bartels Farms Beef Striploin*GF 26 / 39        

broccolini, sunchoke foam, urfa-walnut butter

 

Northwest Artisanal Cheeses GF
mostarda, candied pecan

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

 

sides…

 

Broccolini GF 12                                               

kumquat, urfa-walnut butter               

 

Roasted Brussels Sprouts GF 12

pickled sultana, bacon vinaigrette

 

Anson Mills Hush Puppies  12

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.