Soft Boiled Egg with Smoked Black Cod, Keta Roe & Sauce Gribiche

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A Salad of Wild Watercress, Belgian Endive, Asparagus & Radishes with Pistachios, Pecorino & Honey-Thyme Vinaigrette

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Steamed Washington Halibut with Braised Artichokes, Caramelized Fennel, Flageolet Beans Crushed Olives, Parsley & Pine Nut Aioli

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Green Garlic & Ricotta Dumplings with Morels, Stinging Nettles & Ramp Butter

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Braised Lamb Shoulder & Meatballs with Long Cooked Greens, Lentils, Cauliflower Hummus & Carrot Tzatziki

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Meyer Lemon Tart with Roasted Rhubarb, Whipped Creme Fraiche & Candied Citrus Peel

menu subject to change, please use as reference only

A service charge of 20% will be applied to all parties of 8 or more. The restaurant retains 100% of this amount.