First Course

Puget Sound mussels with garlic, shallots, white wine and olive oil grilled bread  $11

Spot prawns with braised pork belly and pumpkin butter  $10

Creamed spinach and leek tart with Taleggio cheese and pinenuts  $9

Pork and pistachio terrine with sour cherry compote and mustard mousse  $10

Dungeness crab and avocado with radish and vermouth vinaigrette  $10

Handcrafted cheese plate with almond date cake and toasted walnuts  $11

Pan fried Quinault razor clams with basil and daikon radish slaw  $10

Second Course

Mizuna Garden mixed greens with pepitas and cabernet vinaigrette  $7
with Oregon blue cheese, parmesan or goat cheese add  $1

Romaine hearts with creamy garlic vinaigrette, parmesan and croutons  $7
with extra anchovy add  $1

Braised artichoke and seared scallop salad with lemon butter  $10

Mixed beet salad with frisée, Oregon blue cheese and toasted walnuts  $8

Entrees

Pancetta and chanterelle stuffed Draper Valley chicken with braised leeks
and butternut squash gratin  $19.50 

 Wild mushroom lasagna with fall greens and goat cheese  $18.50

Carlton Farms pork chop with honey baked apples 
and braised cabbage  $21.50     

Cascade Natural short ribs with bacon braised greens,
fall root vegetables and pickled horseradish  $23

Preserved tomato bouillabaisse with prawns, scallops, mussels,
clams and garlic toast  $24

Braised Cattail Creek lamb shank with Delicata squash,
lentils and pickled butternut squash $23 

 Alaskan halibut with shrimp spätzle, lobster mushrooms
and lemon butter  $26

Pan seared duck breast with potato gnocchi, porcini cream,
arugula and poached pear  $24

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.