EATS
The menu is subject to frequent change due to accessibly of the freshest in-season ingredients.
summer menu
THE crab cake 35 (limited quantity daily)
bearnaise, tomato jam, microgreens
oysters on the half shell* 3pc 12 | half dozen 22 | dozen 40
rainier cherry-infused mignonette
warm bread 8
tall grass bakery bread, herb compound butter
grilled zucchini and squash 15
chili honey, toasted sunflower seeds
served with sumac yogurt
fried brussels sprouts 14
garlic honey and sambal oelek vinaigrette, fried herbs, sesame seeds
aguachile* 15
rockfish, guajillo aguachile, jicama, raindog farm microgreens, cilantro
tuna poke* 23
ahi tuna*, tamari poke marinade, avocado, furikake seasoned crispy rice paper
butter lettuce salad 15
bacon lardons, blue cheese, herbs, balsamic dressing
heirloom tomato panzanella salad 18
red onion, basil, burrata, house croutons, red wine vinaigrette
triple fried potatoes 11
garlic confit potatoes, basil parmesan aioli
grilled napa cabbage salad 15
miso dressing, toasted almonds, white sesame seed, green onion, red pepper flakes
chimichurri scallops* 26
grilled spice rubbed scallops, house made chimichurri
served with a side of grilled bread
sockeye salmon 27
mango green papaya slaw, nước chấm, ginger carrot puree
mediterranean lamb* 34
basil-parmesan crust, fennel, couscous, pickled red onion, cucumber, herb salad,
lemon vinaigrette
*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.