Food

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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blistered shishito peppers & ladolemono  9.5
locally grown – one in ten may be hot!

avocado fries 12.75
light crumb crust, with lemon & tartar sauce

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 –


hamachi* on lotus crisps with serrano pepper  
24
yuzu aioli, pickled cucumber, flying fish roe 

boquerones en vinagre  12.75
fresh white Spanish anchovies marinated in vinegar, served with new potato salad & shiso

crab artichoke gratin & flatbread dippers  19.5
reggianito, parmesan,
fontina, cream cheese & madeira

seven spice shrimp  23
butterflied pacific white shrimp seared in chili oil & shichimi spices
served with deep-fried crispy heads

bacon lemon scallops  27.5
wildcaught scallops wrapped in smoked bacon
served on a bed of garlic lime & frizzled kale

– MEAT –

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

brazilian slow roasted chicken 22
tender farm-to-table bone-in chicken thigh, whole roasted garlic, deep-fried plantains & long grain sofrito rice

malbec demi-glazed pnw beef short ribs  35
14 oz St. Helens ranch-to-table premium angus, with new potatoes

spicy laab gai & romaine spears  18
Thai minced natural chicken with lime leaves, mint, & cilantro


– 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

fresh mozz, basil, calabrese salami & goathorn peppers 16.5

– 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 

* 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
baby gems, radicchio & crispy shaved artichoke hearts  16.5
grilled halloumi cheese & dates pepper sauté  16.5
cauliflower fritters** 16
broccoli blasted  12.75
boquerones en vinaigre** 12.75
seven spice shrimp**  23
bacon lemon scallops & frizzled kale 27.5
pulled pork tacos & avocado  16.5
brazilian slow roasted chicken 22
lemon curd ricotta cake w lavender crust 13.5

– DAIRY FREE –
blistered shishito peppers** & ladolemono 9.5
broccoli blasted 12.75
hamachi* on lotus crisps with serrano pepper 24
seven spice shrimp** 23
bacon lemon scallops & frizzled kale 27.5
boquerones en vinaigre** 12.75
chicken laab gai & romaine spears 18
pulled pork tacos & avocado 16.5
brazilian slow roasted chicken 22
smoked tea-brined duck breast & port wine cranberries 24

– NUT FREE & SESAME FREE –

blistered shishito peppers** & ladolemono 9.5
avocado fries 12.75
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
hamachi* on lotus crisps with serrano pepper 24
boquerones en vinaigre** 12.75
crab & artichoke bake & flatbread dippers 19.5
bacon lemon scallops & frizzled kale 27.5
pulled pork tacos & avocado 15.5
brazilian slow roasted chicken 22
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
fresh mozz basil calabrese salami goathorn peppers 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