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