seasonal Menus

Comprised entirely of original recipes

Food tastes better straight from our local farmers and vendors. That’s why we take pride in working closely with our local farmers and it shows in our presentation and flavors! Menu ingredients are subject to change at any point due to the heavily sourcing of ingredients from local produce and meat farmers, foragers and other Pacific Northwest vendors. You can expect seasonal ingredients, fresh baked breads and desserts.

Some of our favorite and most used local vendors include Persephone Farms, Full Tilth Farms, Via Rossa, Red Dog Farms, Key City Fish Co.

 
 

| Pacific Northwest Summer

appetizers

  • Grilled shrimp | pickled peach skewer

  • Wild salmon lollipop | Bainbridge Island blackberry glaze

  • Cheese & charcuterie board | generous board of meats, cheeses, seasonal fresh and dried fruits, rosemary marcona almonds, preserves, preserve lemon hummus, seasonal chutney, honeycomb, pickled beets, cauliflower and carrots, sweets, crackers, baguette

  • Bahn mi meatball | pickled vegetables, spicy aioli, micro cilantro

  • Saffron tomato jam and chèvre crostini

  • Beet endive | basil goat cheese, microgreens

  • Charred brocolli crostini | chile honey, whipped ricotta

  • Marinated wild mushroom crostini | house whipped thyme ricotta

Main

  • Summer raspberry salad | greens, crushed pistachios, goat cheese, lemon vinaigrette

  • Basil Pesto Pearl Couscous | Persephone Farm’s basil, grilled summer squash, roasted fennel, roasted red pepper, sundried tomatoes, feta

  • Organic roasted carrots | honey, black pepper, butter, crushed almonds

  • Poached Wild Seasonal Salmon | lemon & tarragon sauce

  • Grilled chicken | cherry tarragon chutney

  • Grilled oyster mushrooms | basil pesto and smoked salt

  • Rosemary & Garlic Bread with Sea-Salt Butter

Northwest BBQ

  • Caesar Salad | Toasted garlic croutons, shaved parm, pickled red onion, anchovy dressing

  • Watermelon Salad | Mint, blueberries, blackberries, feta, fresh lime

  • Smoked BBQ Pulled PorK | House-made BBQ Sauce, Mini Brioche Buns, Chipotle Aioli, Slaw

  • Baked Beans

  • Summer Corn Salad | Grilled corn, red pepper, walnuts, pecorino, fresh lime

  • Mac & Cheese | Aged parmesan, cheddar, gruyere, chives

| Harvest Fall

appetizers

  • Shredded Brussel Toast | Golden Raisins & Fresh Whipped Ricotta

  • Pumpkin Coconut Soup Shooter

  • Roasted Grape Tartlet | stilton mousse, phyllo, micro greens

  • Butternut Squash Crostini | herbed ricotta, toasted pepitas, pancetta

  • Plum, prosciutto and honey goat cheese crostini or skewer

  • Caramelized onion bouchee | fig jam, brie, bacon

  • Mediterranean Board | beet hummus, yam tahini spread, smoky eggplant dip, olives, pickled carrots, cauliflower and beets, dolmas, pita, crackers and baguette

Main

  • Local Greens with Persephone Beets | chevre, red onion, candied pecan, orange segments, orange vinaigrette

  • Roasted Root Vegetables | sweet potato, delicate squash, carrot, brussel sprouts, onion

  • Harvest Pearl CousCous | roasted corn, squash, arugula, pickled red onion, pesto

  • Applewood Smoked Chicken | fig and apple chutney

  • Painted Hill’s Beef Tenderloin | Horseradish Aioli

  • Rosemary & Garlic Bread with Sea Salt Butter

 
 

| Winter

appetizers

  • Stuffed Mushrooms | Bacon, Thyme, Panko Topping

  • Roasted Winter Squash Bite | sage chèvre and candied pecan

  • Walla Walla Tartlet | pancetta, thyme, fig jam

  • Cranberry Tartlets | Brie & mascarpone, walnuts

  • Cheese & Charcuterie board | generous board of meats, cheeses, seasonal fresh and dried fruits, rosemary marcona almonds, preserves, preserve lemon hummus, seasonal chutney, honeycomb, pickled beets, cauliflower and carrots, crackers, baguette

main

  • Winter Greens | Roasted Beet, Chèvre, Candied Pecan with Blood Orange Dressing

  • Mashed Yukon Gold Potatoes

  • Roasted delicata squash | maple rosemary butter

  • Pepper Crusted Prime Rib | Horseradish Cream

  • Roasted Thyme Chicken | Sherry Mushroom Sauce

  • Rosemary & Garlic Bread with Sea Salt Butter

 
 

| Spring

appetizers

  • Blue cheese & bacon cucumber bites

  • Crab cakes with Yuzu aioli

  • Salmon BLT | bib lettuce, Hempler’s peppered bacon, tomato, lemon caper aioli

  • Lemon Tarragon Chicken Skewer

  • Pea and Goat Cheese tart | spring pea and goat cheese mousse and lemon zest

  • Lamb meatball | feta, harissa mayo, micorgreen salad

  • Chorizo stuffed mushrooms | cilantro, coitja

  • Asparagus Quinoa Cake | tzatziki, roasted fennel

main

  • Spring Greens | Persephone spring mix, chèvre, toasted almonds, tarragon mint vinaigrette

  • Smashed new potatoes | lemon and olive oil

  • Roasted Asparagus | lemon hollandaise vinaigrette, pine nuts, parmesan

  • Grilled Flank Steak | Spring Onion Chimichurri

  • Honey Mustard Roasted Chicken | warm pea and lemon vinaigrette

  • Poached Wild Salmon | Mustard dill sauce

  • Rosemary & Garlic Bread with Sea-Salt Butter

 
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