***menus items and prices are subject to change at any time****
Small Plates
Manila clams with chorizo, white wine and chili 11.50
Walla Walla onion tart with Gruyère and pinenuts 8.00
Kumomoto oysters on the half-shell with champagne mignonette 9.50
Seared day boat scallops with celery root purée and tangerine 10.00
Charcuterie board with house-made pickles and mustard 11.00
Russet potato gnocchi with gorgonzola and hazelnuts 9.00
Grilled flat bread with shrimp, cilantro pesto, goat cheese and pistachio 6.00
Duck confit, brussels sprout slaw and maple glazed pecans 8.50
Artisan cheese plate with walnuts and pear 9.00
Sautéed chicken liver, balsamic, bacon and currants 7.00
Soups & Salads
Soup of the day 6.50
Dungeness crab chowder 10.00
King Fisher Farms spinach salad with bacon, hard cooked egg
and cider vinaigrette 8.00
Romaine hearts with croutons, parmesan and
creamy garlic vinaigrette 8.00
Roasted beets with anjou pears, goat cheese and hazelnuts 8.50
Wedge salad with blue cheese dressing, pancetta,
walnuts and radish 8.50
Dinner Plates
Cascade Natural rib-eye or filet mignon with mashed Yukon Gold
potatoes, winter vegetables and herb butter
12 oz. rib-eye 29.50 // 8 oz. filet mignon 39.50
Tomato bouillabaisse with mussels, clams, scallops,
prawns and grilled garlic bread 23.00
Pan roasted chicken breast with crushed fingerling potatoes,
creamed kale and chanterelles gravy 17.50
Mushroom lasagna with feta and caramelized onions 17.50
Carlton farms pork chop with ham hock and spinach
bread pudding and creamed leeks 19.50
King salmon with black olive risotto and escarole 26.00
Braised short ribs with root vegetables, roasted potatoes
and pickled horseradish 24.00
Chef de Cuisine: Jordan Taylor
Dinner is served Friday - Saturday between 5:00 pm and 10:00 pm.
Sunday - Thursday dinner is served between 5:00 pm and 9:00 pm.
*Menu and prices subject to change