Wild Mushroom Succotash
Caramelized maitake mushroom served over sweet summer succotash with local vegetables and herb finish. (V, G)
Pacific Summer Scallops
Pan-seared sea scallops with bright strawberry aguachile, green tomato relish, pickled green strawberries, candied kumquat, and fresh sea beans.
Stone Fruit & Fennel Swordfish
Seared Swordfish served with confit fingerling potatoes, sweet peach mostarda, and a shaved fennel-and-tomato salad, finished with a smoky charred peach vinaigrette.
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)