This season’s menu.
People and food are connected to seasons. And each season brings something new to life. Our menu changes with the rhythms of the year to ensure that we can make everything from scratch and to put the bounty of every season on display.
Amuse
Rougie Farms Seared Foie Gras
brioche | strawberry | pickled rhubarb | jus | togarashi | basil
$33
Wagyu Beef Tartare (df)
smoked steelhead roe | pickled mustard seeds | kimchi | farm egg | basil | potato chips
$26
Roasted Bone Marrow (df)
chimichurri | black garlic | pickled ramps | grilled sourdough
$17
Asparagus (gf, v)
smoked romesco | roasted almonds | chorizo oil | shishito peppers | aged sherry sabayon
$15
Choice of Cheese Boards (with house made crackers)
**Amaltheia Farm Goat Cheese | fennel mostarda | cornichons | roasted almonds
**Bitterroot Brie | strawberry preserves | pickled rhubarb | chocolate ganache | roasted pistachios
$12 each
Graze
Tomato (gf, v)
burrata | charred miso butter | kiwi | furikake | white balsamic | chive oil | thai basil
$17
Cucumber Salad (gf)
smoked trout mousse | compressed melon | celery | yuzu vinaigrette | cilantro | candied lemon zest
$17
Local Spring Lettuces (gf, df, v)
shaved radish | pickled strawberries | toasted sunflower seeds | black garlic vinaigrette | herbs
$16
Sate
Hansen Farms Rack of Lamb
english pea agnolotti | charred leeks | fava beans | ramp pesto | baby artichoke | smoked eggplant
$60
Wagyu Petite Tender (gf)
napa cabbage gyoza | rainbow carrot | chestnut mushrooms | melted leek jus | cilantro
$56
Pan Seared Halibut
bok choy | baby turnips | radish slaw | tangerine | white soy beurre blanc | miso foam | shiitake mushrooms
$45
Confit Duck Leg (gf)
white bean succotash | fennel | confit red potatoes | foie jus | fried castelvetrano olives | parsley chips
$39
"Surf and Turf" (V)
tempura fried coral mushrooms | beet dumplings | summer squash | red seaweed | fresno pepper jam | morel mushrooms
Add on: tempura fried softshell crab $14
$30
Split charge
$4
Meet our vendors.
Partners, allies, trusted friends. These are the people who make this food experience possible. Masters of the land and their trade, their vision for what will be helps craft our seasonal menu and lays a roadmap for quality and excellence.