Our unfussy, rustic dishes are intended to be shared and served as soon as they are prepared, unlike timed entrées for each individual. We hope you enjoy this unstructured way of eating as much as we do!
“Food made without love is not worth serving.” – Chef Brian Durbin
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– VEGGIES –
blistered shishito peppers & ladolemono 9.5
locally grown – one in ten may be hot!
baked gruyère & emmentaler beet wedges 15
served with olive oil & meyer lemon dressed arugula
baby gems salad with
crispy shaved artichoke hearts 16.5
radicchio, beecher’s flagship cheese & pepper cream caesar-ish dressing
halloumi cheese sautéed 16.5
with dates, peppers, onions, shimeji mushrooms, & lemon
cauliflower fritters 16
Kolkata pepper sauced (the veggie version of buffalo wings)
delicata squash & hazelnut ravioli 19
brown butter, shiitake mushrooms, & lemon thyme
broccoli blasted 12.75
just the florets air-blasted in hellacious heat, crispy edges
– SEAFOOD –
with garlic, basil, lemon & toasted baguette
crab artichoke gratin & flatbread dippers 19.5
reggianito, parmesan, fontina, cream cheese & madeira
served with deep-fried crispy heads
wildcaught scallops wrapped in smoked bacon
served on a bed of garlic lime & frizzled kale
– MEAT –
bite-sized east-asian fried chicken 13
our secret recipe karaage, served with sliced ginger & dipping sauce
spicy laab gai & romaine spears 18
Thai minced natural chicken with lime leaves, mint, & cilantro
pulled pork tacos & avocado 16.5
farm-to-table natural pork slow-cooked overnight,
fresh lime & roasted pepper pico (3)
kefte lamb meatballs mezze plate 23
sumac hummus, cracked olive salad, tzatziki, cucumbers & flatbread
smoked tea-brined duck breast & port wine cranberries 24
Maple Leaf Farms, lapsang souchong smoky tea, & fried sage
malbec demi-glazed pnw beef short ribs 35
14 oz St. Helens ranch-to-table premium angus, with new potatoes
– FLATBREAD –
baked with rosemary, olive oil & parmesan, served several ways:
smoked chicken, sun-dried cherries & fontina 17.5
pear & gorgonzola, caramelized onions & pesto 17
prosciutto & besciamella, mozzarella & parmesan 16.5
brie, leek, niçoise olives, & french-country pistou 16
– SWEETS –
bourbon sauced bread pudding (maker’s mark) 14
made with the challah we bake every day
lemon curd ricotta cake on lavender crust 13.5
light & elegant cheesecake paired with locally harvested lavender, house-churned lemon curd & a gluten free crust
chocolate torte & chili pistachio brittle 14.5
cacao nib mousse torte whipped cream
* Raw or undercooked food may increase risk of foodborne illness
:::: For parties of seven or more, 20% gratuity will be included, solely for our crew thank you! :::
– BY SPECIAL DIETS –
please inform your server of any dietary restrictions, thank you!
– GLUTEN FREE –
blistered shishito peppers** with ladolemono 9.5
baked gruyère & emmentaler beet wedges 15
baby gems, radicchio & crispy shaved artichoke hearts 16.5
grilled halloumi cheese & dates pepper sauté 16.5
cauliflower fritters** 16
broccoli blasted 12.75
Spanish white anchovies** 12.75
seven spice shrimp** 23
bacon lemon scallops & frizzled kale 27.5
pulled pork tacos & avocado 16.5
lemon curd ricotta cake w lavender crust 13.5
– DAIRY FREE –
blistered shishito peppers** & ladolemono 9.5
broccoli blasted 12.75
seven spice shrimp** 23
bacon lemon scallops & frizzled kale 27.5
Spanish white anchovies** 12.75
chicken laab gai & romaine spears 18
pulled pork tacos & avocado 16.5
smoked tea-brined duck breast & port wine cranberries 24
– NUT FREE & SESAME FREE –
blistered shishito peppers** & ladolemono 9.5
baked gruyère & emmentaler beet wedges 15
baby gems, radicchio & crispy shaved artichoke hearts – pepper cream dressing^^ 16.5
grilled halloumi cheese & dates pepper sauté 16.5
cauliflower fritters** 16
broccoli blasted 12.75
Spanish white anchovies** 12.75
crab & artichoke bake & flatbread dippers 19.5
bacon lemon scallops & frizzled kale 27.5
pulled pork tacos & avocado 15.5
malbec demi-glazed pnw beef short ribs 35
smoked tea-brined duck breast & port wine cranberries 24
flatbread:
smoked chicken^^ with sun-dried cherries & fontina 17.5
prosciutto & besciamella with mozzarella & parmesan 16.5
bourbon sauced bread pudding (maker’s mark) 14
lemon curd ricotta cake with lavender crust 13.5
– VEGAN –
blistered shishito peppers** & ladolemono 9.5
broccoli blasted 12.75
baby gems, radicchio & crispy shaved artichoke hearts 16.5
(with olive oil + balsamic vinegar instead)
* Raw or undercooked food may increase risk of foodborne illness
**we strive to ensure that the listed foods are free of allergens however they are prepared in an allergen-rich environment whether it is our kitchen or the provisioner’s facility so we cannot guarantee that cross-contamination will not occur thank you!
^^contains Worcestershire sauce, which has anchovies