dinner antipasti

house made focaccia | sicilian olive oil, sea salt   3                                                                                                           antipasti misto | fried cardoon, smoked mussel, zoe’s salami, sprout caponata   15

cauliflower soup | oil cured olive, focaccia crouton, chive oil   9

arugula and watercress | pickled carrot, green garlic, grana padano   9

cured pork loin | aleppo pepper, olive oil, fennel   10

chicken liver mousse | marsala, miner’s lettuce, candied kumquat  11

burrata pugliese | pear and bacon jam, saba, arugula   12

lacinato kale | almonds, oregano vinaigrette, add spicy coppa 2   10

arancini | basil, marinara, mozzarella   12

grilled baby octopus | fennel, aleppo pepper, radicchio  13

cheese and cracker | assorted southern italian cheese   12

 

primi  (durum, emmer, and chestnut flour milled in house, gluten free options available

ricotta cavatelli | english pea, zucchini, tarragon   15 | 25

rabbit ravioli | wild mushroom, wild watercress, ricotta   16 | 25

malted barley spaghetti | stinging nettle, anchovy, green garlic 15 | 23

toasted durum mafalda | carrot, black sheep brebis, preserved lemon   15 | 23

emmer rigatoni | marinara, mama lil’s peppers, parmesan   13 | 21

add skagit river ranch sugo  2             

 

secondi

grilled albacore tuna | calabrian chile, potato confit, grilled leek  27

taylor shellfish clams | merguez sausage, sicilian harissa, fregola   25

palouse roasted half chicken | eggplant mouse, caponata, rainbow chard   28

slow cooked duck leg | einka berry, medjool date, spring onion   27

grass fed lamb burger* | spicy dijon mustard, mostarda, provolone   18

grass fed hanger steak* | confit radish, fava bean, barley   29
contorni

caramelized broccoli | almond, chili, anchovy vinaigrette   10

polenta fries | spiced aioli, parmesan   8

  

 

4 course tasting menu                                 50

4 course vegetarian tasting menu               45

 

chef/owner maria hines       executive chef  jason brzozowy     chef de cuisine  abby canfield

*consuming raw or undercooked foods may increase your risk of food borne illness.
food items that are underlined may contain an ingredient that is not certified organic.