EATS
The menu is subject to frequent change due to accessibly of the freshest in-season ingredients.
fall menu
SMALL PLATES
oysters on the half shell* 3pc 12 | half dozen 22 | dozen 40
seasonal mignonette
aguachile* 15
rockfish, guajillo aguachile, jicama, raindog farm microgreens, cilantro
grilled squash & zucchini 15
chili honey, toasted sunflower seeds
served with sumac yogurt
kale caeser salad 18
lox salmon, soft boiled egg, dill-caeser dressing, chopped lacinato kale, fried capers, parmesan cheese, brioche bread crumb
salt-roasted beet salad 16
red and gold beets, arugula, herbed ricotta, honey mustard vinaigrette, candied pistachio
butter lettuce salad 15
bacon lardons, blue cheese, herbs, balsamic dressing
grilled napa cabbage salad 15
miso dressing, toasted almonds, white sesame seed, green onion, red pepper flakes
triple fried potatoes 11
garlic confit potatoes, basil parmesan aioli
warm bread 8
tall grass bakery bread, herb compound butter
roasted root vegetables 14
rutabaga, carrots, parsnips, breakfast raddish, caramelized fish sauce, white sesame
SHARE PLATES
THE crab cake 35 (limited quantity daily)
bearnaise, tomato jam, microgreens
tuna poke* 23
ahi tuna*, tamari poke marinade, avocado, furikake seasoned crispy rice paper
chimichurri scallops* 26
grilled spice rubbed scallops, house made chimichurri
served with a side of grilled bread
salt and pepper sablefish 27
miso broth, bok choy, tofu, king oyster and bunashimeji mushrooms, crispy leeks
pork chop oscar 55
fermented garlic bone-on porkchop, bearnaise sauce, crab meat, grilled radicchio, balsamic glaze
*King County Health Department wants us to let you know that if you consume meats and other items ‘undercooked’ or raw that there is a chance you can get sick.