Food Menu

STARTERS

White Bean Hummus Plateᐩ | 19
Roasted Beets, Goat Cheese, Focaccia, Lemon Infused XVOO

Manchego, Marcona Almonds, Marinated Olives | 12

House Focaccia with Olive Oil and Balsamic| 5

House-Made Soup du Jour| 7/11

Cheese & Charcuterie Board | 54 combo /34 for cheese or charcuterie only
A curated assortment of European and domestic cheeses, charcuterie and salumi, Swedish seed crackers, crostini, seasonal chutney, olives, dried fruits and nuts

SALADS

House Saladᐩ | 8/12
Mixed Greens, Fennel, Radish, Pickled Onions, Honey-Balsamic Vinaigrette

Fall Harvest Saladᐩ  |  15
Shaved Kale, Roasted Beets, Seasonal Squash, Charred Red Onions, Pepita Seeds, Quinoa, Pomegranate Vinaigrette

Dungeness Crab Salad  |  25
Radicchio, Pickled Blueberries, Crispy Prosciutto, Chive Crème Fraîche

SANDWICHES

Snake River Farms Wagyu Burger* | 23  (Add Avocado /3)
Tillamook Extra Sharp Cheddar, Caramelized Bacon, Arugula, Pickled Red Onion, Dijonnaise on a Brioche Bun with Salad or Chips

Caprese Panini  |  17
Served with Fresh Mozzarella, Marinated Roma Tomatoes, Basil Pesto, Saba Drizzle on Como Bread

Grilled Cheese Sandwich  | 16
Rotating Weekly

ENTRÉES

Seared U-10 Diver Scallops* | 38
Risotto, Butternut Squash

Sous Vide Venison Tenderloin* | 42
Duck Fat Yukon, Brussels  Sprouts, Delicata, Marsala Jus

Ask for Specials

DESSERTS

Pumpkin Trifle  |  12

Rotating Chocolate Dessert  |  12

House-Made Ice Cream |  9

*consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness

ᐩ vegetarian