Baba Ghanoush  - eggplant, garlic, yogurt   4

Spicy Ginger Beet 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    12

Wood-Fired Flat Bread    3



Spiced Parsnip Soup
paprika, apple, spiced pepita  8

Roasted Beet and Arugula Salad

goat cheese, pomegranate seeds, pepita  11

Carrot and Kale Salad

ginger harissa vinaigrette, sunflower seed, feta  11

Grilled Halloumi Cheese

cumin spiced quinoa, apple puree, walnut  13


small plates

Marinated Mixed Olives   6

Braised Goat Dolmades

brown rice, romanesco, tomato  14

Crispy Marinated Labneh Cheese  10

herb vinaigrette, pickled serrano, preserved lemon

Cured Tuna Crostini  12

cranberry aioli, arugula, crispy leek

Taylor Shellfish Clams  

fennel, farro, green harissa broth   13

Crispy Moroccan Shrimp Roll

savoy cabbage, brix dough,

spicy pepper puree  14

Hand Rolled Spanakopita

baby spinach, feta, phyllo, tzatziki   10

Herbed Falafel

fava bean, cabbage slaw, tahini   11

Bulgur-Lamb Meatballs

baba ghanoush, pine nut, date puree  14

Fire & Honey Chicken Wings

harissa-ginger sauce, lime zest, peanut   12


turkish style pizza

Foraged & Found Roasted Mushroom

smoked pumpkin puree, pomegranate seeds,

goat cheese  16

Spiced Rabbit  

spinach puree, currant, mozzarella  18

Slow Cooked Pork Shank 

romesco, caramelized onion, sun dried tomato, mozzarella  17


large plates

Grilled St. Jude Albacore Tuna*

kabocha squash, castelvetrano olive, barley rissotto  27

Seafood Tagine*

manilla clam, tuna, spicy couscous  26
Braised Chickpea & Lemon Stew

spinach, walnut, almond, yogurt, crouton   17

Add Lamb Sausage  3.50
Slow Roasted Beef Cheek

Anson Mills polenta, persimmon, pomegranate   26
Skagit River Ranch Beef Burger*

smoked labneh, bbq sauce, cucumber salad, fries   17



Za’atar Spiced French Fries

sumac, beef fat, harissa aioli   6

Oven Roasted Brussel Sprouts

urfa, pickled celery, hazelnut  10




 Chef/Owner  Maria Hines

Executive Chef  Jason Brzozowy

Chef de Cuisine  Marcus McHenry

Sous Chef  Josh Gaylor


brunch saturday & sunday 10am – 2pm

lunch monday – friday 11:30am – 2:30pm


Certified Organic by Oregon Tilth

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

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.

20% Gratuity added to parties of 6 or more