COLD DISHES

Terrine of duck foie gras 23
Cherries, yogurt, brioche

Tomatoes with fresh cheese 16
Basil pesto, peach, gazpacho

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

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

WARM DISHES

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

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

Seared scallops with fried cauliflower 18
Yogurt, charred eggplant and mushrooms

Beef shortrib 17
Chanterelle mushrooms, corn, chard

MAIN DISHES

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

Steak Diane 33
Charred onions, potato fondant, peppercorn condiment

Fillet of Pacific ling cod cooked over charcoal 29
Hand peeled shrimp, peas, sauce vierge

Wild Sockeye salmon with a shallot crust 32
Marinated zucchini salad

Grilled pork belly 26
Plums, radicchio, beetroot

Lightly smoked duck breast 31
Confit leg, apricot, beans