Be notifed of upcoming events!

Happy Hour 3-6pm Daily | 9pm-close Fri & Sat


***menus items and prices are subject to change at any time****

**Brunch served from 10:00 AM to 2:00 PM on Saturdays & Sundays only**


Fresh fruit plate  6.00

Soup of the day  8.50

Puree of cauliflower soup with olive oil and beet chips  9.50

Puget Sound mussels with preserved tomato, sage, white wine and crunchy garlic  13.75

Dungeness crab and avocado with radish and vermouth vinaigrette  19.50

King Fisher Farms spinach with crimini mushroom, red onion, hard cooked egg and warm bacon cider vinaigrette  10.50

Wedge salad with bacon, cucumber, cherry tomato and blue cheese dressing  10.00

Mizuna Gardens gathered greens with ricotta salata, sliced almonds and miso lemon vinaigrette  10.00

Romaine hearts with croutons, parmesan and creamy garlic vinaigrette  9.50  ADD anchovy  1.00

ADD grilled chicken  5.50

ADD prawns  7.75


Eggs Benedict with smoked pork loin and breakfast potatoes  14.50

SUBSTITUTE Spinach and mushroom

SUBSTITUTE Dungeness crab  9.50

Housemade corned beef hash with spinach, grain mustard and two poached eggs  13.50

Two eggs any style with bacon, breakfast potatoes and toast  11.50

SUBSTITUTE 6oz Rib-eye steak  9.50

Bacon omelet with Tillamook cheddar & jack cheese, smashed avocado and breakfast potatoes  12.50

Local wild mushroom & herbed goat cheese omelet with farm peppers and breakfast potatoes  12.50

Southern style Chicken & Waffles with jalapeño syrup  13.50

French toast with local berries and maple syrup  9.50

Fork & Knife biscuit sandwich with fried chicken, Nueskes bacon, jack cheese, egg and country gravy  15.50

Roots burger with fries, pickle and brioche bun  12.75

ADD Gruyère, cheddar, blue, bacon, or avocado  1.75 each  //  ADD egg  2.00 each

House made pastrami sandwich on rye with sauerkraut and mustard aioli  12.75

Halibut fish and chips with house made coleslaw  16.75


Smoked bacon  4.00 // *One egg  2.00 // Breakfast potatoes  4.00 // Biscuit & gravy  8.00

*menu and prices subject to change