APPETIZERS

 

STEVE & DANS PEAR | 14
Whipped Chèvre, Sea Lettuce, Hazelnut, Herb Oil, Dandelion Vinegar

FORAGER’S BOWL | 16
Braised Rabbit, Stewed Oats, Fiddlehead Ferns, Hen Egg

CHAGA BROTH | 13
Roasted Mushrooms, Red Currants, Black Garlic, Icelandic Moss

FIRST HARVEST ASPARAGUS | 14
Butter Leaf Lettuce Puree, Bee Pollen, Live Forever, Pickled Samphire

OYSTERS | 3 each
Last Year’s Pickled Elderflower


ENTRÉE

 

SPRING VEGETABLES | 29
Summer Squash, Japanese Knotweed, Einkorn, Nettle Sauce

HAIDA GWAII BLACK COD | 37
Seed Dusted Pomme Purée, Confit Fennel, Charred Shallot, Black Barley

IRVINGS FARM PIG | MP
Parsnip Purée, Wild Carrot, Crimini Mushroom, Spelt

PACIFIC OCEAN HALIBUT | 39
Green Alder, Potato Cream, Sea Truffle

PINE HAVEN DUO OF BEEF | 44
Braised Kale, Heirloom Carrots, Horseradish Purée, Emmer


DESSERT

 

WALNUT FINANCIER | 11
Pumpkin Ice Cream, Salted Caramel, Praline, Black Currant Jam

CLOUDBERRY PANNA COTTA | 9
Raspberry Ice, Mint, Juniper, Sea Buckthorn Gel

RHUBARB ROSE | 12
Japanese Knotweed, Toasted Buckwheat, Parsnip Ice Cream


 

*Note, due to the seasonality of our ingredients, our menu is subject to change.

No outside food and beverages permitted (including special occasion cakes)