Handcrafted cheese plate with dates and toasted walnuts $11
Puget Sound mussels with garlic, shallots, white wine and olive oil grilled bread $11
Dungeness crab and avocado with radish and vermouth vinaigrette $16
Carlton Farms pork rillettes with cornichons and dijon $8
Walla Walla onion and tomato tart with Gruyère and pine nuts $9
Terrine of foie gras and morel mushroom with peaches and tarragon dijon $10
Pan fried Quinalt razor clams on arugula salad with lemon and caper aioli $10
Second Course
Mizuna Garden mixed greens with pepitas and cabernet vinaigrette $7 (Also with Oregon blue cheese, parmesan or goat cheese $1)
Romaine hearts with creamy garlic vinaigrette, parmesan and croutons $7 (Also with extra anchovy $1)
King Fisher Farms spinach salad with red onion, orange, feta cheese and champagne dressing $7
Flamingo Ridge tomatoes with fresh mozzarella, basil and virgin olive oil $9
Entrees
Basil pesto goat cheese stuffed Draper Valley chicken on ratatouille $19.50
Polar Farms summer corn and wild mushroom risotto $18.50
Vanilla bean brined Carlton Farms pork chop with creamy corn polenta, green beans and grilled stone fruit $21.50
Cascade Natural short ribs with bacon braised greens, baby root vegetables and pickled horseradish $23
Seared albacore tuna on panzanella salad with balsamic vinaigrette $24
Braised Cattail Creek lamb shank with almond couscous, arugula and huckleberries $22.50
Alaskan halibut on tomato, cucumber and lentils with lemon tarragon vinaigrette $26
Dinner is served Tuesday - Saturday between 5:00 pm and 10:00 pm. Sunday and Monday dinner is served between 5:00 pm and 9:00 pm. 20% gratuity will be added to all parties of six or more. *Menu subject to change.