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)
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)