MÄS

Oysters, habanada pepper & green tomato

Matsutake curd with the broth and raw Matsutake

Geoduck and kelp

Farm gargouillou

Preserved berries, arugula, hop shoots, yarrow, lemon thyme, celery, berry shoots with nettle oil

Beet / kombu / roe

Aji / daikon / ponzu

Tomato tartar & Nasturtium

Corn, chanterelle, matsutake & Tomato shoyu

Corn custard, salmon roe, matsutake and crispy spicy shiso

Egg yolk noodle, duck ham and wax beans

Ikura tartlet, koji puree, and wasabi

Halibut cheeks, ponzu, chili & beef fat

Egg yolk, fava Chicken liver, sourdough and fermented strawberry and a rich chicken broth seasoned with bonito and wild onion

Cherry tomato, eggplant and pickled zucchini.

Egg yolk, fava and a rich chicken broth seasoned with bonito and wild onion

King salmon, stewed gooseberry, pine cone

Spot prawn escabeche, tomato and prawn garum, sun flower

Egg yolk , English pea, smoked pea oil

Panisse, tree flowers & pine cone

Aged carrot, oyster koji, chervil

Halibut, cucumber, rose and acacia tea

Herb bouquet & oyster

Nasturtium, fermented tomato, chickpea and uni

Spring tartlet

Green garlic, asparagus, stonecrop and roe

Oyster, oyster garum jelly and wild garlic

Egg yolk, onion, caviar and spring botanical jus

Kohlrabi, buttermilk, wild garlic and roe

Pickled maple blossoms

Kohlrabi, Yuzu vinegar, salmon roe, Japanese knot weed and lovage...Kohlrabi gazpacho poured table side

Halibut, wood sorrel and toasted rice kombucha

Smoked mushrooms with yeast

Raw milk panna cotta, radish and spring botanical

Potato tartlet

Egg yolk & alliums

Oyster, Yuzu and fermented black truffle

Poached oyster, seaweed and wild ginger oil

Buckwheats koji tartlet, fermented Oregon truffle, winter carrot & nasturtium Sakura

Duck liver tartlet, onion, elder & plum

Duck egg, buncom & Dutchman’s peak

Isaki lightly poached in sake with fresh wasabi and tosa-soy

Duck leg with preserved shiro plums from our farm glazed ume vinegar

Prawn, honey nut squash vinegar, shio koji sauce with dill

Preserved oyster, seaweed oil, ponzu and tempura

Egg yolk, onion, mache & puffed rice

Aged duck breast & persimmon

Sunchoke and potato

Maitake, cream, porcini sauce & lemon thyme

Raw scallop, quince, fermented chili, shio koji & Buddha hand

Braised nori, sunchoke, potato & salmon roe

Squab jerky

Squab jerky

Squab jerky

Squab jerky

Monkfish liver tourchon, Concord grape, Ponzu

Smoked salmon & spot prawn sashimi

Warm yolk from our farm, grains both braised and puffed, sprouted buckwheat & sunflower

Smoked salmon and hamachi sashimi

Squab, preserves berries & a sauce made from the bones

Elk, potato, elderberry & dandelion

Lamb neck, beet, red onion & beet shoyu

King salmon, potato & roe

King crab, koji butter & kelp

Pork jowl, onion juice, onion & pickled gooseberry

Halibut ‘thermidor’, Indigo gardens Turnip, potato & Idaho caviar

Spanish mackerel, fermented peach, chili & sea bean escabeche

Huckleberry, sesame white chocolate & foraged thimbleberry

Raw spot prawn, peach, shio koji

Potato, house cured salmon roe, furikake

Local albacore sashimi, walla walla onion, shiso & white shoyu vinaigrette

Alder smoked sablefish, tomato ‘honey’ & summer accompaniments

Herring pickled in nasturtium vinegar. Armenian cucumber and tomato seeds

Raw spot prawn, peach, celery and basil

Spot prawn, raw milk, sabja & basil

Spot prawn, xo sauce & potato foam

Kale, grilled mussel emulsion, mussel powder

Herring, cucumber & nasturtium

Pickled eggplant, fennel, tomato

Pickled herring, dill emulsion & botanicals

Carrots, cilantro & caramelized goats milk