first tastes
Warm Mushroom Salad / 14
shaved prosciutto, frisée, manchego cheese, zucchini,
pickled red onion and bourbon maple
Beet Carpaccio / 13
spring onions, tarragon, goat cheese, hazelnuts, raspberries,
fennel, mizuna and raspberry reduction
“BLT” Salad / 13
artisan baby romaine, heirloom tomatoes, sugar bacon,
poblano ranch and sherry bacon vinaigrette
Jumbo Dungeness Crab and Shrimp Cake / 15
crab lemongrass sauce, tomato jam
Roast Penn Cove Mussels / 14
gewürztraminer, heirloom tomatoes, creamed leeks,
grilled sourdough and lemon
Scallop Ceviche / 16
red peppers, micro cilantro, jalapeno, crisp spring onions,
cucumber, and pharaoh lemon vinegar
Wild Arugula and Local Pear Salad / 12
dijon white balsamic, port wine, candied walnuts,
rogue creamery oregonzola
Lobster Tortellini / 18
english peas, candied cherry tomatoes, shaved fennel,
micro basil and caviar butter sauce
Sweet Onion and Thyme Tart / 15
frisée, asparagus tips, smoked bacon, candied pecans,
stilton cheese and wild mushroom vinaigrette
along side
Potato Purée / 8
silken smooth and topped with snipped chives
Young Spinach / 9
garlic and lemon barely wilted tender and organic
Lobster Mac and Cheese / 16
loaded with lobster, and our signature six cheese sauce
Forager Mushroom Ragoût / 11
locally wild and cultivated blend
Sautéed Gnocchi / 10
brown butter and fried sage
Roasted Asparagus / 8
unfiltered olive oil and fleur de sel
Olive Oil Sea Salt Baked Potato / 8
cheddar and bacon
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
by land
Filet Mignon / 42
blue cheese crusted, forager mushroom ragout, pomme puree,
roasted asparagus, potato crisp, natural jus
Sage Brined Skagit Valley Chicken / 29
full circle farms organic baby vegetables
garlic thyme jus and blackened lemon
Spring Lamb Loin half 28 / 42
carrot three ways, arugula, english peas, goat cheese gnocchi,
baby turnips and mint lamb reduction
Braised Pork Shoulder half 19 / 35
celery root puree, caramelized apples, pea tendrils, glazed onion,
marcona almonds and sweet mustard sauce
by sea
Cedar Plank Salmon half 25 / 39
rainbow potatoes, forager mushrooms, pancetta, tomato,
asparagus, truffle cream and blackberry honey
Seared Diver Scallops half 25 / 39
artichokes, leeks, wild mushrooms, red radish, watercress,
lentils du puy and veal reduction
Pan Roasted Halibut half 23 / 37
broccoli rabe, mama lil’s peppers, roasted corn relish,
lemon crème fraîche and cilantro vinaigrette
Butter Poached Shrimp half 23 / 37
pea vines, smoked bacon, english peas, heirloom carrots,
baby turnips, shimeji mushrooms and vanilla butter
simply put
King Salmon / 29
sea salt, roasted lemon, castel vetrano olives
16 oz. NY Steak / 46
roasted garlic butter, barbeque onions and fleur de sel
Halibut / 27
oven dried tomatoes, sweet balsamic and sea salt
Grilled Filet of Beef / 33
anchovy rosemary butter and home-made worchester
Alaskan King Crab Legs / 50
broiled with sweet butter, lemon, and thyme
10 oz. Sirloin Steak / 31
herbed shallot butter and grilled sweet onions
Diver Scallops / 31
arbequina olive oil, almond and sage
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.