Stuffed Calamari

chorizo and roasted heirloom peppers, served with romesco sauce

9.00

Mixed Green Salad

with peach balsamic vinaigrette, toasted hazelnuts, and aged goat cheese

8.00

Columbia River King Salmon

with smoked lobster, cucumber, kiwi, and a tamarind and soy reduction

26.00

Tea Smoked Duck Breast

with sweet potatoes brabant and blackberry sauce, topped with pea shoots and duck cracklin’

25.00

Braised Berkshire Pork Cheeks

purple hull peas, wild mushroom bread pudding, and pickled onions

23.00

Orange Crusted Diver Scallops

with coconut rice and crabmeat in vanilla butter, finished with fig vinegar

26.00