Sample Dinner Menu: 08.14.26
1/2 dozen raw oysters *
shigoku (washington), horseradish, lemon
beet salad
potato, herring, rye croutons, horseradish
radicchio
apple, walnut, frico
pâté
pork w/ tart cherry, foie gras & pistachio, pickles, greens, mustard
poisson cru*
oregon albacore, cucumber, coconut, sesame, chili, tomato, rice cracker
fried crab balls
lemongrass, ginger, chile, egg, rice noodles, panko, cabbage/carrot/sesame slaw
seared scallops
zucchini, almond, mint
eggplant parmesan
ricotta, tomato, basil, breadcrumbs
tonnarelli
pork fennel sausage, leeks, swiss chard, parmesan, white wine
caprese milanese
fried pork loin, mozzarella, tomato, basil, breadcrumbs
lamb pinwheel
couscous, scallion, mint, tomato, olive tapenade
burger
beef, cheddar, lettuce, tomato, onion, house mayo, pickles, potato salad, sesame bun
cheese
crescendo stracchino (cow, rhode island), 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.