Dinner Hours:
Sunday-Thursday 5pm-10pm
Friday & Saturday 5pm-10:30pm

 

dips
Baba Ghanoush – eggplant, garlic, yogurt 4

Spicy Beet Ginger Hummus – chickpea, thyme, cardamom 4

Muhammara – walnut, pomegranate molasses, olive oil 4

Trio of Dips with Wood-Fired Flat Bread
baba ghanoush, spicy hummus, muhammara 10

Wood-Fired Flat Bread 3

small plates
Marinated Mixed Olives 3

Celeriac Soup
compressed apple, chives, paprika 6

Cauliflower Salad
tahini vinaigrette, almond, fresh mint, chickpea 9

Carrot & Kale Salad
ginger harissa vinaigrette, sunflower seed, date, feta 9

Skagit River Ranch Bacon Stuffed Dates
almond, chives, labneh 8

Caramelized Brussel Sprouts
grilled apple, hazelnut, pickled celery 10

Taylor Shellfish Farms Mussels
thyme, spring onion, pickled bell pepper 10

Crispy Fried Halloumi Cheese
arugula, pickled beet, almond 10

Za’atar Spiced French Fries
sumac, beef fat, harissa aioli 6

Fire & Honey Chicken Wings
harissa-ginger sauce, lime zest, peanut 8

Crispy Spanakopita
baby spinach, feta, phyllo, tzatziki 10

Herbed Falafel
fava bean, cabbage slaw, tzatziki 11

Bulgur-Lamb Meatballs
baba ghanoush, pine nut, date puree 12


wood-fired pizza

Wild Roasted Mushroom
smoked cauliflower puree, kasseri cheese, cilantro 16

Carlton Farms Braised Beef Cheek
green garlic, mozzarella, macerated cherry 17

Uli’s Lamb Merguez
spicy tomato sauce, herbed feta, roasted garlic, date 17

Roasted Butternut Squash
butternut squash puree, goat cheese, currant, thyme 15

large plates
Fennel Pollen St. Jude Albacore Tuna
fennel, pistachio, macerated cherry 24

Savory Chickpea & Lemon Stew
spinach, walnut, yogurt, crouton 17 Add Lamb Sausage 3.50

Pan Seared Baharat Spiced Chicken Breast
roasted carrot, apricot, tatziki 23

Creekstone Farms Braised Short Rib
jasmine rice, pomegranate molasses, kale 25

Skagit River Ranch Beef Burger*
tomato-garlic sauce, gruyere, pickled serrano chile, fries 15

family style menu
a three course selection of plates based on the whims of the chefs
menu rotates weekly
we request participation of the entire table 32/person

Chef/Owner Maria Hines
Executive Chef Jason Brzozowy
Chef de Cuisine Marcus McHenry
Sous Chef Eric Gould

Food Items that are underlined may contain an ingredient that is not certified organic.  There is no organic certification for “wild” foods

*Consuming raw or undercooked foods may increase your risk of food borne illness.