Hors d’Oeuvre GF $10 / $16
house made fromage blanc, mission fig, marcona
Burrata GF $17
cranberry mostarda, arugula, grilled sourdough
Apple Celeriac Soup GF / V $13 / $17
beet stained apple, black pepper ricotta
Beet Salad GF / V $15
spiced walnut, chevre, citrus
Red Quinoa Salad GF / V $15 / $18
root vegetable, pistachio, pomegranate
Roasted Delicata Squash GF / V $13
sage chimichurri, fried shallot
Broccolini GF / V $13
caper, sultana, walnut
Anson Mills Hush Puppies $12
aleppo honey, sea salt, chive
Carnaroli Risotto GF / V $23 / $33
red kuri squash, chestnut, cranberry
Squash Gnocchi $23 / $33
foraged & found mushroom, labneh, pepita
Heirloom Bean Cassoulet GF / V $25 / $35
foraged & found mushroom, truffle butter, bread crumb
Arctic Char* GF $28 / $38
broccolini, smoked parsnip purée, caper–sultana vinaigrette
Gulf Shrimp* GF $27 / $37
anson mills grits, andouille, winter greens
Snake River Farms Pork Cheek* GF $27 / $37
chicory, persimmon, black garlic
Tilth Burgers* $22 / $34
horseradish aioli, onion jam, fingerling chips
Grass Run Ribeye* GF $30 / $43
brussels sprouts, delicata squash, sage chimichurri
Northwest Artisanal Cheeses $7 / $13 / $19
Executive Chef Joel Panlilio General Manager Mark Licastro
GF These are the items that are or can be made gluten free.
V These are items that are or can be made vegan.
* Consuming raw or undercooked foods may increase your risk of foodborne illness.
Underlined items may not be certified organic. Please note that there is no organic certification for wild foods.
20% gratuity will be added to parties of 6 or more.