COLD DISHES

Terrine of duck foie gras 23
Coronation grapes, yogurt, brioche

BBQ octopus 16
Fried jalapeno, smoked pepper sauce, bread crumbs toasted in pork fat

Poached steelhead and crunchy potato salad 15
Ramps, horseradish, dill

Tartine of Dungeness crab 17
Fried chickpeas, bean salad, melon

WARM DISHES

Grilled pork belly 15
Plums, radicchio, beetroot

Pan fried veal sweetbreads on toast 15
Sauce gribiche with veal tongue

Butternut squash tortellini 16
Mushrooms, sage, brown butter

Baked Pacific oysters 18
Whipped garlic butter, summer truffle

MAIN DISHES

Roast fillet of Pacific halibut 33
Grapes, capers and thick cut fries

Steak Diane 35
Pommes Dauphine, mushrooms, marrow butter

Seared scallops with cauliflower and lentils 33
Yogurt, charred eggplant

Wild Sockeye salmon with a shallot crust 32
Marinated zucchini salad

Slow roasted veal chop 33
Salt baked celeriac, sweetbreads, huckleberries

Lightly smoked duck breast 31
Confit leg, slow roasted carrots