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