Our unfussy dishes are built to be shared and change up seasonally from a deep bench of cherished recipes, old and new, constantly in rotation. Enjoy!
“Food made without love is not worth serving.” – Chef Brian Durbin
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VEGGIES
blistered shishito peppers w ladolemono 9
locally grown & packed w health boosters – one in ten may be hot
baby gems w radicchio & crispy artichoke hearts salad 15
w beecher’s flagship cheese pepper cream caesar-ish dressing
broccoli blasted 12
air blasted in hellacious heat, crispy edges a must
dungeness crab artichoke bake & flatbread dippers 18
seven spice shrimp 21butterflied pacific white shrimp seared in chili oil & shichimi spices served w deep-fried crispy heads
MEAT
pulled pork tacos & avocado 13.5
the classic Mexican taco w farm-to-table natural pork slow-cooked overnight, fresh lime & roasted pepper pico
kefte lamb meatballs mediterranean city 19
w sumac hummus cracked olive salad tzatziki cucumbers & flatbread
brazilian slow roasted chicken 19
tender farm-to-table bone-in chicken thigh w whole roasted garlic deep-fried plantains & long grain sofrito rice
pnw beef short ribs w malbec glaze 28
14 oz st. helens ranch-to-table premium angus beef braised in malbec served w new potatoes
gorgonzola cream chicken 21
tender chicken breasts in a rich sauce w roasted tomatoes & asparagus
barbacoa shredded beef nachos 18
st. helens premium angus beef slow-cooked in mole negro topped w jack cheese, crema & house-brined jalapeños
FLATBREAD
baked w rosemary, olive oil & parmesan, served several ways:
smoked chicken w sun-dried cherries & fontina 16
pear & gorgonzola w caramelized onions & pesto 15
prosciutto & besciamella w mozzarella & parmesan 15
fresh mozz basil calabrese salami goathorn peppers 15
SWEETS
bourbon sauced bread pudding (maker’s mark) 13
made w the challah we bake every day
lemon curd ricotta cake w lavender crust 12
a light & elegant cheesecake paired w locally harvested lavender & house-churned lemon curd w a gluten free crust
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