We change our menus week to week, based on the seasons. Here are some of our favorites.

Freshly shucked WA oysters with mignonette, lemon, and house hot sauce

Caviar service - selection of caviars with sourdough flatbread, creme fraiche, and chives

Albacore tuna crudo with white soy and yuzu

Hot smoked salmon spread on everything rye crackers

Seasonal raw vegetables and dips

Spot Prawn Aguachile with cucumber, jalapeno, and cilantro

Tomato and stone fruit salad with sherry vinegar and nasturtiums

King Salmon with meyer lemon beurre blanc, ikura, and wild peas

Corn Panna Cotta with blackberries, yuzu curd, and pistachio shortbread

Miso Black Cod with japanese eggplant, ginger-scallion steamed greens, sesame cucumber, spicy miso sauce, and brown sushi rice

Roasted Chicken Breast with butter beans, chermoula, and a salad of corn, fermented cucumbers, dill, and fresh cheese

Jerk Chicken with braised collard greens, turmeric-ginger coconut rice, and tomato-peach salsa

Radicchio Salad with pink lady apple, toasted hazelnuts, and aged cheddar

Sprouting Broccoli with miso brown butter and toasted buckwheat

Caramelized sunchokes with red currant vinegar and prosciutto

Homemade sourdough bread with cultured butter

Ricotta Dumplings with kale-walnut pesto and pecorino romano

Black Cod with celery root, maitake mushrooms, and fig leaf curry

Braised Lamb Shoulder with anchovy, dandelion greens, and einka farro