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

 

Watermelon Salad GF 14                                         

ricotta salata, red shiso, pepita

 

Heirloom Tomato GF 19                       

burrata, arugula, saba

 

Wild Herring Pâté GF 16

cucumber, house pickle, cracker

 

Sweet Corn Soup GF 13 / 17

dungeness crab, pickled blueberry, microgreens

 

Kohlrabi Salad GF 12 / 16                     

baby greens, poppy seed tuile, tarragon vinaigrette

 

Sunny Pine Chevre Panna Cotta GF 12 / 16

fig, sherry gastrique, pistachio

 

House Made Gnocchi  20 / 30

cherry tomato, charred scallion-walnut pesto, labneh

 

Carnaroli Risotto GF 19 / 28

artichoke, fennel, goats cheese

 

Pan Roasted Black Cod GF 27 / 37

zucchini, edamame, huckleberry compote

 

Steamed Clams GF 24 / 34

fennel, soybean, saffron-yellow tomato broth

 

Skagit River Ranch Pork Tenderloin* GF 26 / 36

green bean, zucchini, peach

 

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

 

Grass Run Beef Ribeye* GF 29 / 41 

alvarez farms potato, sweet pepper, eggplant

 

Northwest Artisanal Cheeses GF
mostarda, candied pecan

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

 

sides…

 

Green Beans GF 12                                       

pickled grape, hazelnut                     

                                                                                                                                                                                                   

Blistered Shishito Pepper GF 12

buttermilk dressing

 

Fried Green Tomato 12

bacon-red onion compote

 

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.