First Course

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.