Menu

Our unfussy, rustic dishes are intended to be shared and served as soon as they are prepared, unlike timed entrées for each individual. Casual, convivial, order “for the table”, as much, or as little as you like. We hope you enjoy this unstructured way of eating as much as we do!

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– VEGGIES –

blistered shishito peppers & ladolemono  9.5
locally grown – one in ten may be hot

gruyère & emmentaler beet gratin wedges 15
with olive oil & meyer lemon dressed arugula

baby gems salad with crispy shaved artichoke hearts  16.5
radicchio, beecher’s flagship cheese, pepper cream dressing

squeaky halloumi cheese sautéed  16.5
dates, peppers, onions, shimeji mushrooms, & lemon

cauliflower fritters 16
in Kolkata pepper sauce (a veggie version of buffalo wings) 

broccoli blasted  12.75
air-blasted florets

delicata squash & hazelnut ravioli  19
brown butter, shiitake mushrooms, & lemon thyme

chole bhature eggplant potato chickpeas hot serrano  13
chickpea curry & deep-fried bread [extra bhature 3 | limit 3]

– SEAFOOD –

beer-steamed hood canal clams  23
garlic, basil, lemon & challah croutons

grilled wild caught alaskan cod tacos  18.5
mexican herbs/spices, cilantro crema, capers, dill, flour tortillas

crab artichoke gratin & flatbread dippers  19.5
reggianito parmesan, fontina, cream cheese, & madeira

seven spice shrimp  23
butterflied pacific white shrimp seared in chili oil & shichimi spices – with deep-fried crispy heads

bacon lemon scallops  27.5
wildcaught scallops wrapped in smoked bacon served on a bed of garlic lime & frizzled kale

olympic peninsula escargots 21
burgundy style, butter, garlic, parsley, french bread

– MEAT –

bite-sized asian fried chicken  13
with ginger slices & dipping sauce

spicy thai laab gai & romaine spears  18
minced natural chicken lettuce wraps with lime leaves, cilantro, mint & ginger

pulled pork tacos & avocado  16.5
natural pork slow-cooked overnight, fresh lime & roasted pepper pico (3)

kefte lamb meatballs mezze plate  23
sumac hummus, cracked olive salad, tzatziki, cucumbers, & flatbread

smoked tea-brined duck breast with port cranberries  24
Maple Leaf Farms, lapsang souchong smoke tea,
fried sage 

malbec demi-glazed pnw beef short ribs  35
14 oz St. Helens premium angus beef, new potatoes

– FLATBREAD –
{baked with rosemary, olive oil & parmesan,
served several ways}:

smoked chicken
sun-dried cherries
& fontina
17.5

pear & gorgonzola
caramelized onions
& pesto
17

prosciutto & besciamella
mozzarella
& parmesan
16.5

brie
leeks
niçoise olives
& french-country pistou 16

– SWEETS –

bourbon sauce bread pudding (maker’s mark) 14
made with challah we bake every day

lemon curd ricotta cake & lavender crust 13.5
locally harvested lavender & house-churned lemon curd, gluten free crust

chocolate torte & chili pistachio brittle 14.5
cacao nib mousse torte, whipped cream    

::::  For parties of seven or more, 20% gratuity will be included, solely for our crew thank you! :::

please inform your server of any dietary restrictions, thank you! 

GLUTEN FREE
blistered shishito peppers** with ladolemono  9.5
baby gems, radicchio & crispy shaved artichoke hearts  16.5
grilled greek halloumi cheese & dates pepper sauté  16.5
baked gruyère & emmentaler beet wedges 15
cauliflower fritters** 16
broccoli blasted  12.75
Spanish white anchovies** 12.75
seven spice shrimp**  23
bacon lemon scallops & frizzled kale 27.5
pulled pork tacos & avocado  16.5
lemon curd ricotta cake w lavender crust 13.5


DAIRY FREE

blistered shishito peppers** & ladolemono 9.5
broccoli blasted 12.75
seven spice shrimp** 23
bacon lemon scallops & frizzled kale 27.5
Spanish white anchovies** 12.75
pulled pork tacos & avocado 16.5
chicken laab gai & romaine spears 18
smoked tea-brined duck breast & port wine cranberries 24

NUT FREE & SESAME FREE
blistered shishito peppers** & ladolemono 9.5
baby gems, radicchio & crispy shaved artichoke hearts – pepper cream dressing^^ 16.5
grilled greek halloumi cheese & dates pepper sauté 16.5
baked gruyère & emmentaler beet wedges 15
cauliflower fritters** 16
broccoli blasted 12.75
Spanish white anchovies** 12.75
crab & artichoke bake & flatbread dippers 19.5
bacon lemon scallops & frizzled kale 27.5
pulled pork tacos & avocado 16.5
malbec demi-glazed pnw beef short ribs 35
smoked tea-brined duck breast & port wine cranberries 24

flatbread:
smoked chicken^^ with sun-dried cherries & fontina 17.5
prosciutto & besciamella with mozzarella & parmesan 16.5

bourbon sauced bread pudding (maker’s mark) 14
lemon curd ricotta cake with lavender crust 13.5


VEGAN –
please inform your server of any dietary restrictions, thank you!
blistered shishito peppers** with ladolemono 9.5
broccoli blasted 12.75
baby gems with radicchio & crispy shaved artichoke hearts 16.5 (w olive oil + balsamic vinegar instead)
chole eggplant potato chickpeas hot serrano (w/o bhature)  (note: contains honey) 13

* Raw or undercooked food may increase risk of foodborne illness

**we strive to ensure that the listed foods are free of allergens however they are prepared in an allergen-rich environment whether it is our kitchen or the provisioner’s facility so we cannot guarantee that cross-contamination will not occur thank you!

^^contains Worcestershire sauce, which has anchovies