Sample Dinner Menu: 05.30.26
1/2 dozen raw oysters *
3 x shigoku, 3 x virginica (wa.), horseradish, lemon
beet salad
potato, herring, horseradish
radicchio
apple, walnut, frico
little gems
orange zest caesar dressing, bottarga, breadcrumbs
pâté
pork w/ tart cherry, pistachio & foie gras, pickles, greens, mustard
fried crab balls
lemongrass, ginger, chile, egg, rice noodles, panko, cabbage & sesame slaw
scallop crudo *
fried agretti, pink peppercorns
porcini san sebastian
porcini, leek, egg yolk, crostini
ravioli
potato, green garlic, parmesan, ricotta salata, mint
chinook salmon
asparagus, peas, bay shrimp, tarragon mayo
coq au vin jaune
chicken thigh, betty’s noodles, morels
pair with Fumey Chatelain Arbois Vin Jaune 2017 (2.5 oz pour) $17
grilled lamb loin
couscous, mint, spring onion, olive tapenade
schnitzel
fried pork loin, prosciutto, clary sage, breadcrumbs, celery root remoulade
cheese
taleggio (cow, italy), cherries, almonds
little t baguette & olive oil
MENU FAQs
Can you accommodate dietary restrictions?
In many cases, yes—gluten-free folks have an especially easy time with our menu. Alert your server when you arrive of any dietary restrictions so they can help you modify or steer clear of any dishes with allergens.
Do you offer dessert?
We usually have a seasonal panna cotta. Offerings may change.
Why does the menu above say “sample menu”?
Our menu changes daily based on freshness, what our farmers stop by the restaurant with, and what foragers have found. To inquire about today’s menu, email kevindgibson@gmail.com.