Sample Dinner Menu: 02.20.26
1/2 dozen raw oysters *
2 x shigoku, 2 x virginica & 2 x olympia (washington), horseradish, lemon
pâté
pork w/ currant, foie gras, greens, pickles, mustard
beet salad
creamy horseradish & dill dressing, pickled herring, rye croutons, watercress
radicchio
apple, walnut, frico
cauliflower soup
brioche, caviar, meyer lemon
roasted columbia river smelt
sauce gribiche
fried crab balls
lemongrass, ginger, chile, egg, rice noodles, panko, cabbage & sesame slaw
seared scallops
fennel, grapefruit
kabocha squash cannelloni
amaretti crumble, parmesan, cream
fideos
squid, tomato, seville orange aioli
schnitzel
deep fried pork loin, breadcrumbs, celery root remoulade
grilled flat iron steak
black trumpet mushrooms, fried potato, watercress
cheese
brie fermier de tremblaye (cow, france), pear, 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.