Bruschetta of forest mushrooms

with herb & garlic bean purée, endive and a walnut vinaigrette

Gratin of Hama Hama oysters

apple wood-smoked Coho salmon and leeks in a red wine matelote sauce

Charcuterie

board of artisanal cured meats and pickles

Totten Inlet mussels

with hard cider, leeks, apples, thyme and garlic toast

Salad of smoked goose breast

confit & green lentils with winter greens and red wine glace

Melted Aarewasser washed rind cheese

with roasted fingerling potatoes and pickles

Select Pacific oysters on the half shell

with aji grenada granite

Salad of winter greens

toasted hazelnuts and herb vinaigrette

Soup of the day

Grilled chicken & apple sausage

with buttered leeks and cider whole grain mustard on a hoagie roll

Roasted beets

arugula, feta or tofu and tahini sauce on grilled flatbread

Pan fried oysters

with aji dulce aioli and slaw on toasted buttermilk levain bread

Open-faced sandwich of pastrami

grilled onions & sharp white cheddar

The Higgins burger of Carman Ranch grass-fed beef

grass-fed beef on a toasted hearth-baked roll

Garnet yam and forest mushroom samosas

with a curried cauliflower ragout, cilantro almond & date chutneys

Cassoulet of Tarbais beans

duck confit, Toulouse sausage, pork ribs and belly with a garlic crumb crust

Dungeness crab and Oregon bay shrimp cakes

with fennel slaw, basmati pilaf and saffron beurre blanc

Rigatoni

with broccoli, spicy fennel sausage & pecorino romano cheese in a garlic cream sauce

Risotto of forest mushrooms

leeks, chèvre cheese and crispy salsify

Bruschetta of forest mushrooms

with herb & garlic bean purée, endive and a walnut vinaigrette

Gratin of Hama Hama oysters

apple wood-smoked Coho salmon and leeks in a red wine matelote sauce

Charcuterie

board of artisanal cured meats and pickles

Totten Inlet mussels

with hard cider, leeks, apples, thyme and garlic toast

Salad of smoked goose breast

confit & green lentils with winter greens and red wine glace

Melted Aarewasser washed rind cheese

with roasted fingerling potatoes and pickles

Select Pacific oysters on the half shell

with aji grenada granite

Salad of winter greens

toasted hazelnuts and herb vinaigrette

Soup of the day

Rigatoni

with broccoli, spicy fennel sausage & pecorino romano cheese in a garlic cream sauce

Dungeness crab and Oregon bay shrimp cakes

with fennel slaw, basmati pilaf and saffron beurre blanc

Cassoulet of Tarbais beans

duck confit, Toulouse sausage, pork ribs and belly with a garlic crumb crust

Garnet yam and forest mushroom samosas

with a curried cauliflower ragout, cilantro almond & date chutneys

Select steak of dry-aged Cascade Natural beef and chefs choice accompaniments

Cioppino

fisherman's stew of clams, mussels, calamari, Dungeness crab and vegetables in a tomato red wine broth

Magret & confit of duck

with Kirschwasser dried cherry compote, braised greens and spätzle

Risotto of forest mushrooms

leeks, chèvre cheese and crispy salsify

Bruschetta of forest mushrooms

with herb & garlic bean purée, endive and a walnut vinaigrette

Gratin of Hama Hama oysters

smoked Coho salmon and leeks in a red wine matelote

The Higgins burger of Carman Ranch grass-fed beef

on a toasted hearth-baked roll

Oven-roasted heirloom potatoes

with red pepper rouille

Open-faced sandwich of pastrami

grilled onions & sharp white cheddar

Totten Inlet mussels

with hard cider, leeks, apples, thyme and garlic toast

Salad of smoked goose breast

confit & green lentils with winter greens and red wine glace

Select Pacific oysters

on the half shell with aji grenada granite

Rigatoni

with broccoli, spicy fennel sausage & pecorino romano cheese in a garlic cream sauce

Melted Aarewasser washed rind cheese

with roasted fingerling potatoes and pickles

Charcuterie

board of artisanal cured meats and pickles

Platter of smoked Northwest seafood & pickled vegetables

Herb-marinated chèvre cheese

with olives & parmesan toasts

Honey & chile-roasted Oregon hazelnuts

Salad of winter greens

toasted hazelnuts and herb vinaigrette

Selected fruits & cheeses

Focaccia

with caramelized onions, blue cheese, pears and toasted walnuts

Soup of the day