Sample Dinner Menu: 09.25.26
1/2 dozen raw oysters *
3 x long reach (maine) & 3 x shigoku (washington), horseradish, lemon
pâté
pork w/ fig & foie gras, pickles, frisée, mustard
beet salad
potato, herring, rye croutons, horseradish
radicchio
apple, walnut, frico
fried crab balls
lemongrass, ginger, chile, egg, rice noodles, panko, cabbage/carrot/sesame slaw
poisson cru*
oregon albacore, cucumber, coconut, sesame, chili, tomato, rice cracker
crispy octopus salad
frisee, potato, tomato
seared scallops
zucchini, almond, mint
deep fried quail
porcini & fennel, rice flour
braised chicken thigh
chanterelles, betty’s noodles, white wine
grilled ground lamb shoulder
couscous, scallion, mint, torpedo onion, chilies, harissa
cheese
crescendo stracchino (cow, rhode island), figs, almonds, red currant compote
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.