Sample Dinner Menu: 10.04.24
oysters *
1/2 dozen shigoku, washington, horseradish, lemon
pâté
pork w/ prune, greens, pickles, mustard
butter lettuce
vin royale, tarragon, brioche croutons
caprese salad
tomato, mozzarella, basil
leeks
matsutake, mirin, rice vinegar
seared scallops *
tomato, fennel, chile, cucumber
baked shrimp
tomato, oregano, feta
ravioli
pesto & potato, haricots verts, pine nuts, parmesan
halibut
coconut, chili, lime, tomato, cabbage & ginger slaw, fried shallot, sesame
oregon albacore *
couscous, scallion, mint, ñora pepper aioli
chicken thigh
salsa verde, poblano, tomatillo, garlic, tortilla
lamb belly
corona beans, mirepoix, parsley
schnitzel
breaded & fried pork loin, chicory, anchovy, egg
cheese
brie de jouvence (cow/france), fig, 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.