COLD DISHES

Terrine of duck foie gras 23
Cherries, yogurt, brioche

Slices of lightly cured wild salmon 18
Cucumber, beetroot, creme fraiche

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

Tartine of Dungeness crab 17
Fried chickpeas, salad, green apple

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

Baked Pacific oysters 18
Summer truffles, whipped garlic butter

Potato and herb stuffed tortellini 14
Zucchini and fresh curd

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

Confit of albacore tuna 30
Potato, green olives, bordelaise sauce

Grilled pork belly 26
Cabbage, turnips, salsa verde

Lightly smoked duck breast 31
Confit leg, apricot, beans