DINNER MENU
BITES
$14
CHAWANMUSHI EGG CUSTARD
Parsnip Sabayon, Shitake “Bacon”
$14
$14
CHICKEN LIVER MOUSSE
House Brioche, Last Season's Kumquat
$14
$19
FRIED WILLAPA BAY OYSTER
Brown Butter Hollandaise, Siberian Sturgeon Caviar
$19
$24
PACIFIC NORTHWEST DUNGENESS CRAB
Vol-au-Vent, Sauce Bearnaise, Burgundy Truffle
$24
$59
FLIGHT OF BITES
One of Each Bite
$59
SMALL PLATES
$22
LATE AUTUMN HARVEST TARTINE
Sesame Tahina, Chermoula Roasted Colorado Squash, Pomegranate, Feta, Brussels Leaves
$22
$33
DAY BOAT BLUE FIN TUNA
Kaffir Lime, Skyr, Winter Citrus, Esoterra Garden Kohlrabi & Radish
$33
$31
BANGS ISLAND MUSSELS
Guanciale, Calabrian Sofrito, Rancho Gordo Snow Cap Beans
$31
$28
PRIME BEEF TARTARE*
Charred Onion Panna Cotta, Egg Yolk Jam, Pickled Esoterra Garden Peppers, House Chips
$28
$29
SCARPINOCC
Robiola & Pecorino, Chestnut, Foraged Chanterelle Mushrooms, Celeriac Purée
$29
CHEF’S SEASONAL TASTING MENU
Seven Courses $149
Wine Pairings & Non-Alcoholic Beverage Pairings Available
Tasting Menus Require Full Table Participation
LARGE PLATES
$57
SWORDFISH SCHNITZEL*
Yukon Gold Potato, Sauce Gribiche, Celery Root Remoulade, Lemon-Caper Brown Butter
$57
$61
DAY BOAT DIVER SCALLOP "SHELLFISH CHOWDER"*
Parisienne Gnocchi, Braised Fennel, Crispy Razor Clams
$61
$59
ROHAN DUCK BREAST*
Rancho Gordo Cassoulet, Duck Confit, Braised Greens, Lyonnaise, Duck Fat Breadcrumbs
$59
$62
FITCH RANCH NY STRIP*
Potato Pavé, Colorado Raclette Fondue, Braised Short Rib, Mushroom, Black Truffle Vinaigrette
$62
$39
ROASTED CARAFLEX CABBAGE
Jasmine Rice Congee, Puffed Grain Furikake, Chili Crisp
$39
Chef-Proprietor: Matt Vawter
Sous Chefs: Austin Maki & David Vizcaino & Josh Hall
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness