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

 

{dips}
Trio of Dips with Flat Bread - baba ganoush, muhammara, hummus   12
Baba Ghanoush - eggplant, garlic, yogurt   4
Sundried Tomato Hummus – sesame butter, serrano chile, orange zest   4
Muhammara Dip – walnut, pomegranate molasses, extra virgin olive oil   4
Wood Fired Flat Bread   3

{small plates}
Marinated Mixed Olives   5
Celery Root Soup - spiced apple, chive, celery root chips   8
Cauliflower Salad – tahini vinaigrette, almond, chickpea   9
Raw Winter Greens Salad - cumin vinaigrette, feta, pickled chard stem   9
Sautéed Kale - macerated sour cherry, pickled mustard seed, tamarind-harissa vinaigrette   10
Halloumi Cheese Salad - grilled eggplant, wild arugula, oregano   10
Spiced French Fries - sumac, beef fat, harissa aioli   6
Almond-Stuffed Medjool Dates - meyer lemon gastrique, grilled romaine, urfa    9
Eggplant & Pepper Tart – watercress, cured egg yolk, baba ghanoush  10
Herbed Falafelfava bean, cabbage slaw, tzatziki   11
Kibbeh Bulgur-Lamb Meatballs - kale, green harissa, pine nut   12
Rabbit Turnover – english pea hummus, herb vinaigrette, chickpea    13
Yukon Potato & Cod Samosa – cauliflower, mint, harissa   11

 

{Wood-Over Fired Pizza}
Wild Mushroom - baba ghanoush, mozzarella, mama lil’s peppers, arugula   16
Ground Oregon Rabbitharissa-caramelized onion, mozzarella, currant, watercress   18
Laura Chanel Goat Cheese – grilled pear, preserved orange, olive spread   16
Duck Sausage - peanut-berbere, gruyere, pickled serrano   18

{large plates}
Seared Wild Black Cod – savoy cabbage, spiced yogurt, tabouleh   27
Fire & Honey Chicken - charmoula quinoa, roasted baby carrot, ginger   24
Snoqualmie Valley Lamb Shoulder - freekeh, kabocha squash, currant   25
Savory Chickpea & Lemon Stew- walnut, yogurt, crouton   17  Add Lamb Sausage   3.50
Carlton Farms’ Slow Roasted Pork Ribs – citrus demi glaze, corn couscous, apricot   25
Skagit River Ranch Beef Burgertomato-garlic sauce, pickled onion, fries   15

Many of our dishes contain nuts, gluten and dairy. Please inform us of any serious allergies.

Chef/Owner Maria Hines
Executive Chef Jason Brzozowy
Chef de Cuisine Marcus McHenry
Sous Chef Bobbi Mollenberg