Dinner Menu

Sunday, February 22nd, 2015

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Leaves and Vegetables


Daikon Radish Salad

herbs, coconut milk, Thai flavors, rock shrimp and crunchy noodles

Young out of Season Lettuces

creamy basil vinaigrette, poppy, nigella, radish and puffed amaranth

Dad’s Apple Salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chorizo

pumpkin seeds, jicama, chipotle, lime

Slow Roasted Parsnip

celeries, blue cheese, walnut granola, orange and frisee

Golden Beets and Grapefruit

fennel, fennel pollen, vanilla and sunflower seeds



Small Plates


Almond Romesco Braised Beef Tacos

slaw, bodega jalapeno and more romesco

Foie Gras Mousse

ice cider emulsion and candied shallot (15.)

Saffron White Fish Chowder

bacon fried quinoa, corn from the freezer, chive oil

Semolina toasts (3.)                                        Trout pate (10.)




Penne, roasted tomato, Lee farms ricotta, Parmesan

Pizzichi di Farro, ground veal, artichoke verde, button mushrooms, pickled onion, arugula


Orrechiette, pork, white beans, feta, garlic crumbs, green olives



Large Plates



Washington State Steelhead Trout

carrots, couscous, cauliflower, eggplant, curried peas

Six Mates Shrimp with Generic Asian Flavors

pineapple and chicken wing fried rice, scallion, cilantro, egg and soy “glaze”

Brined Koch Farm Turkey Tender

celeriac and cranberry puree, black pepper, kale, apple and sourdough stuffing

Seared NEFF Butcher’s Steak

roasted garlic jus, potatoes, broccoli, paprika and fermented jalapeno

Chef de Cuisine Raymond Stalker               

Chef/Owner Bjorn Somlo