DINNER MENU – May 7th, 2023

The following menu may be subject to change or expand in conjunction with currently available product or dining capacity restrictions by the state of Washington.


Signature Fried Southern Cornbread honey-thyme glaze. 10

Indulge in our delectable fried cornbread, boasting a golden, crispy exterior and moist, tender interior. Topped with a luscious herbed thyme and honey butter, this mouthwatering treat offers a harmonious blend of savory and sweet flavors, making it the perfect accompaniment to any meal or a delightful snack.

French Onion Soup swiss, parmesan, cheddar. 15

Fried Calamari* shishito peppers, goat cheese, garlic aioli. 18

Indulge in fried calamari with crispy shishito peppers, goat cheese crumbles, garlic aioli, and a burst of fresh lemon juice. A tantalizing medley of textures and flavors awaits, delivering a mouthwatering culinary adventure that satisfies all your senses.

Brussels Sprouts* house pickled veggies, mornay, garlic aioli. 13

Savor our stone ground mustard aioli, a delicious combination of robust mustard seeds, creamy mayo, and delicate herbs. This tasty sauce adds a tangy kick and rich texture to sandwiches, burgers, or as a dip, making your meals even more enjoyable with its bold, mouthwatering flavors.

Mussels and Chorizo tomato, onion, garlic, lemon cream, baguette. 19

Mussels with Chorizo, Onion, Fennel, Garlic, Herbs, Lemon Juice, and Cream: Plump mussels simmered in a flavorful broth featuring the smoky richness of chorizo, the sweetness of onion and fennel, and the aromatic essence of garlic and herbs. Finished with a splash of tangy lemon juice and a touch of cream, creating a delightful balance of flavors that enhances the tender mussels.

Watermelon Salad spinach, goat cheese, pepitas, soy-honey glaze, crispy wonton. 12

Discover our refreshing compressed heirloom watermelon salad, featuring juicy watermelon, crisp watermelon radish, and vibrant cherry tomatoes. Drizzled with a zesty apple vinaigrette and basil simple syrup, this colorful salad delivers a symphony of flavors and textures, perfect for a light and invigorating dining experience.

Wedge Salad creamy bacon dressing, bacon, bleu cheese, tomato. 14

A wedge salad boasts a crisp iceberg lettuce wedge, smothered in creamy bacon dressing and topped with juicy tomatoes, crunchy bacon bits, and tangy blue cheese. This classic salad offers a delightful blend of textures and flavors, making it a satisfying appetizer or light meal option.

Caesar Salad* romaine, parmesan, caesar dressing, croutons. . 13

House Salad mixed greens, roasted garlic, onion, tomato, sweet onion vinaigrette. . 12

Salted Garlic Bread roasted garlic butter, Parmesan, salt. . 10


Halibut* preserved lemon cream, summer squash, pepper, arugula, mushrooms. .45

Half Roasted Chicken fingerling potatoes, carrots, garlic, onion, fennel, herbs. . 26

Seafood Pasta  shrimp, bay scallops, mussels, arugula, tomato, white wine butter sauce, herbs. . 38

Vegetable Risotto yellow squash, zucchini, eggplant, tomato, pepper, mushroom, onion. . 23

Grilled Pork Chop* israeli couscous, summer squash, red pepper, mustard greens, mustard cream. . 34

Pulled Pork Mac N Cheese bechamel, cheddar cheese, house BBQ, puff pastry. . 28

Wagyu Burger* caramelized onion, ciabatta, white american cheese, garlic aioli, fries. .23 add bacon..2

Duck Breast* risotto, swiss chard, peach mostarda. . 44

12oz. Teres Major* petite tender, yukon potatoes, green beans, choice of sauce. .50

8oz. Filet Mignon* yukon potatoes, green beans, choice of sauce. . 64


Mac & Cheese  15 // Collards 7 // Baked Beans 6 // Caramelized Onions 7 // Mushrooms 8

Foie Gras* 28 // Grilled Chicken Breast 8 // Sauce 3

KIDS MENU (12 and under)

All served w/ choice of fries or seasonal fruit

All served w/ choice of fries or  seasonal fruit

Kids Steak 20/Grilled Cheese 8/Chicken Strips 9/Mac and Cheese 9/Burger 9

A fee of $3 will be added to all split plates.

*The Washington State Legislature requires us to remind our guests that consuming raw or undercooked meats, . poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness


Wednesday: 4pm – 10pm
Thursday: 4pm – 10pm
Friday: 4pm – 11pm
Saturday: 4pm – 11pm
Sunday: 4pm – 9pm