Sample Dinner Menu: 05.03.24
1/2 dozen oysters *
3 x virginicas, washington, & 3 x olympias, washington, horseradish, lemon
pâté
pork w/ hazelnut & dried cherry, frisée, pickles, mustard, mâche
beets
kumquat, feta, pistachio
champagne poached white asparagus
morel fricassée
columbia river king salmon carpaccio
troll caught salmon, celery root, creme fraiche, rye croutons
squid
purgatorio beans, green almond tapenade, pea tips
clams casino
cherry stone clams, lentils, breadcrumbs, chorizo
seared scallops
fennel, citrus
tortellini in brodo
mortadella, prosciutto, pork loin, pistachio, asparagus, parmesan
spiced duck breast
rhubarb compote, fried potato, carrot & daikon
schnitzel
breaded & fried pork loin, cole slaw, hardboiled egg, anchovy
baked lamb gratin
peas, fava, potato puree, scallion, mint
grilled steak *
new york strip, shallot & thyme compound butter, fried potato, arugula
cheese
secret de compostelle (basque/sheep), toma della rocca (italy/cow/goat/sheep), fruit, nuts
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.