Dinner Menu
{dips}
Wood Fired Flat Bread   3
Flat Bread with Dip – tzatziki, muhammara, hummus  10
Tzatziki – yogurt, garlic, dill  3
Roasted Chili Hummus – garbanzo bean, green chili, tahini  3
Muhammara Dip – walnut, pomegranate molasses, extra virgin olive oil  3
{small plates}
Marinated Mixed Olives   5
Red Bean and Pepper Soup – oregano, crushed red pepper, yogurt  7
Chilled Couscous Salad – carrot, hazelnut, mint  7
Baby Spinach Salad – apple, kasseri cheese, sumac vinaigrette  7
Grilled Halloumi Cheese – roasted beet, arugula, herb vinaigrette  7
Spiced French Fries – sumac, beef fat, harissa aioli  6
Spanakopita – baby spinach, feta, phyllo  9
Sautéed Lacinato Kale – black olive, smoked pimenton, lemon  7
Wood Fired Parsnips – tamarind, aleppo pepper, almond sliver  7
Crispy White Prawn Pastries – green olive, vermicelli, spicy aioli  10
Herbed Falafel – fava bean, cucumber, pita bread  8
Steamed Taylor Shellfish Clams – lemon-tahini broth, cilantro, serrano chili  10
Lamb Kibbeh Meatballs – lamb, date sauce, grilled eggplant  10
{large plates}
Pete Knutson’s Wild Caught Salmon* – white bean, fennel, urfa pepper  23
Yogurt Marinated Chicken Kebab – carrot couscous, red pepper, cabbage slaw  19
Wood Fired Oven Pizza – roasted oyster mushroom, onion, mozzarella  13
Add Lamb Sausage   2
Savory Chickpea Stew – paprika, yogurt, preserved lemon  14
Pan Seared Duck Leg - preserved kumquat, leek, orzo pasta  23
Skagit River Ranch Beef Burger – tomato-garlic sauce, pickled onion, fries  15
Â
Certified Organic by Oregon Tilth
Many of our dishes contain nuts, please inform us of any serious allergies.
Chef/Owner Maria Hines
Chef de Cuisine Heather Muir
Sous Chef Lindsay Herschlip
Sunday, May 6th, 2012
