Food

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

grilled greek halloumi cheese & dates pepper sauté  15
the undeniable fryable cheese from Cyprus w a madeira wine sauce

broccoli blasted  12air blasted in hellacious heat, crispy edges a must

SEAFOOD
dungeness crab artichoke bake & flatbread dippers  18
crab & artichoke in a cheesy-creamy blend of reggianito parmesan 
fontina cream cheese & madeira

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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