Sample Dinner Menu: 06.06.25
1/2 dozen oysters *
2x olympia, 2x virginica, 2x shigoku, washington, horseradish, lemon
fried crab balls
lemongrass, ginger, chili, egg, panko, sesame & cabbage slaw
radicchio salad
apple, hazelnut, frico
beets
labneh, sumac, pistachio
spring lettuces
california dressing, croutons, speck, chive
pâté
pork w/ hazelnut & tart cherry, frisée, pickles, mustard
porcini san sebastian
egg yolk, crostini, thyme
seared scallops
fennel, grapefruit
fideos
squid, tomato, seville orange aioli
columbia river troll caught salmon
lentils, mirepoix, horseradish creme fraiche
potato gnocchi
lamb, peas, favas, asparagus, pecorino
coq au vin jaune
braised chicken thigh, morels, betty’s noodles, thyme, vin jaune
pair chicken with Fumey Chatelain Arbois Vin Jaune 2016 (2oz)
schnitzel
breaded pork loin, asparagus, snow pea, egg
cheese
ciel de chèvre (goat/belgium), taleggio (cow/italy), nuts, cherries
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.