Heritage Quail
Semi-boneless roasted quail stuffed with a savory chicken thigh farce, and fresh herbs, accompanied by silky custard carrots, pan jus, and wild rice. (D)
Braised Bison
Tender, slow-cooked bison, finished with a sweet huckleberry demi-glace. Served over cedar- and sage-infused creamy polenta with roasted carrots. This dish highlights the rich flavors of the PNW. (D)
16 Hour Braised Zabuton
Fork-tender zabuton braised for 16 hours, paired with whipped Yukon Gold potatoes, grilled asparagus, and a savory black garlic jus. (D)
Ribeye
12oz Ribeye served with cipollini onions and blue corn spoon bread. (D, G)
Grilled Salmon
10oz Salmon filet, smashed potatoes, and seasonal vegetables. (D, N)
House-Made Soup
Please ask your server for today’s selection.
Watermelon and Feta
Basil-infused compressed watermelon, marinated feta, cucumbers, crispy prosciutto, lemon oil, and balsamic glaze. (D)
Berries and Goat Cheese
Goat cheese fritters, fresh berries, baby greens, strawberry-basil vinaigrette, pistachio crumble. (G, N) — Gluten Free Available
Spot Prawn and Summer Squash
Grilled and chilled Spot Prawn, zucchini and yellow squash ribbons, herby citronette, lemon-saffron labneh, and pine nuts. (SF, N, D)
Chef’s Selection Charcuterie
An assortment of cured meats, artisan cheeses, cornichons, fruit, and seasonal fruit spread, accompanied by a mix of crackers. (D, G) — Serves 2-4 people