Our Menu

Netarts oysters with elderberry mignonette and crow garlic oil

Roasted Beets, Herbed Lebneh, Roasted Garlic, Fennel Pollen Vinaigrette

Layers of Purple Ozette Potatoes and sun choke with a Carmelized Shallot Aioli and Roasted Chanterelle Mushroom

Elk Consomme, Matsutake Mushroom, Red Dulse Sea Weed

Seared Hakurai Turnips, Crispy Duck Skin, Chimmichuri

Fresh Baked Rolls Brushed with Garlic-Bay Butter

Roasted Mushrooms, House Made Linguini, Aged Gouda

Braised Elk Leg, Sunchokes, Bone Caramel, Roasted Dandelions

Local Sturgeon with Herbed Buttermilk, Black Barley, and Cippolini Onions

Seared duck brest, Celery Root, Fermented Dandelion, Turnip

Seared Butternut Squash Steak with Romanesco, and Rowanberry Raisins

Chicory Root and Dark Chocolate Cake, Whipped Marscapone, Huckleberry

Salted Hazelnut Ice cream, Fig Jam, Toasted Brioche, Porcini Poundcake Crumb