Sample Dinner Menu: 07.10.26
1/2 dozen raw oysters *
3 x virginica (wa.) & 3 x satori (b.c.) horseradish, lemon
beet salad
potato, herring, rye croutons, horseradish
radicchio
apple, walnut, frico
romaine salad
bay shrimp, creamy tarragon dressing w/ shallot, breadcrumbs
pâté
pork w/ foie gras & tart cherry & pistachio, pickles, greens, mustard
fried crab balls
lemongrass, ginger, chile, egg, rice noodles, panko, cabbage/carrot/sesame slaw
seared scallops
zucchini, almond, mint
fideos
squid, tomato, green garlic aioli, spring onion
grilled shrimp
corona beans, fennel, dandelion salsa verde
oregon halibut
tomato, thyme, basil mayo, potato
duck breast
romano beans, savory, tart cherry sauce, fried potatoes
schnitzel
fried pork loin, prosciutto, sage, breadcrumbs, chicory w/ anchovy & egg
lamb belly pinwheel
couscous, scallion, mint, olive tapenade
cheese
taleggio (cow, italy), 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.