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| To Begin... |
Penn Cove Mussels
IPA, mustard cream, garlic, crostini |
8 |
Halibut Ceviche
avacado, pumpkin seed, radish, crispy garlic, quinoa crackers |
10 |
Spring Vegetables
roasted vegetable broth, chervil, creme fraiche |
8 |
Simple Greens
fennel, manchego, spiced nuts, citrus vinaigrette |
8 |
Marinated Beets
cayenne yogurt, glazed baby carrots, beet greens |
10 |
Confit Chicken Leg
garlic puree, fresh peas, pea shoots, lemon |
12 |
Grilled Octopus
dry cured chorizo, yukon gold potato salad, artichoke, celery heart, herb oil |
15 |
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| Wood Grilled Steaks |
10 oz. Strip Loin
snap peas, shallots, fingerling potatoes, house made steak sauce |
27 |
8 oz Bavette
long beans, candied bacon, potato, chimichurri |
23 |
12 oz Rib Eye
onion jam, blue cheese, whipped potato, worcestershire |
28 |
6 oz. Filet Mignon
black quinoa, braised lacinato kale, red wine reduction |
32 |
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| Farm Fresh Sides |
Grilled Rapini
stewed garlic, mama lil's peppers, radish |
8 |
Wilted YKG Spinach
oil cured olives, melted leeks |
8 |
Whipped Yukon Potatoes
chives, butter, cream |
6 |
Baby Artichoke and Cardoon
preserved lemon, garlic, caper berry |
8 |
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| Large Plates |
Pan-Fried Tempeh
spring greens, avocado, pumpkin seeds, green beans |
18 |
Tofu "Scallops"
baby carrots, grilled radicchio, leeks, quinoa, miso butter |
18 |
Pan Roasted Halibut
mashed peas, crispy potato cake, pea shoots, preserved lemon relish |
30 |
Idaho Lake Trout
green beans, spring greens, fingerling potatoes, brown butter-caper vinaigrette |
24 |
Brick Chicken
wilted greens, snap peas, roasted spring onions, dijon mustard, olive oil |
20 |
Smoke Wagyu Brisket
mustard-ginger braised cabbage, crispy onions |
25 |
Rabbit Tasting
roasted saddle, braised leg, rabbit sausage |
32 |
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