The menu is subject to frequent change due to accessibly of the freshest in-season ingredients.
the BITES
AUTUMn CHICORY SALAD · 15
artisan greens, pickled onion, fennel, asian pear, gorgonzola dolce, hazelnut, barrolo vinaigrette
STEAMED CLAMS ·
green curry, pickled hot peppers, green chili oil, chorizo, herbs, lime
GRILLED HEIRLOOM CARROT · 17
red lentil hummus, pickled red onion, fennel, crushed marcona almonds
crispy pork belly · 24
korean bbq, house kimchi, wasabi edamame purée
LAMB LOIN TARTARE* ·
merguez spiced mignonette, preserved lemon, pickled mustard seed, mint, egg yolk, crostini
grilled octopus · 27
romesco, fingerling potatoes, citrus marinated olives,
TOULOUSE PORK SAUSAGE · 23
house pancetta, duck fat-garlic breadcrumb, braised white beans, kale, confit cippolini
FRIED CAULIFLOWER · 16
whipped feta, honey harissa, mint, pistachio dukkah spice
the PLATES
THE CUT* MP
40oz tomahawk ribeye*, house potatoes, market greens
tomahawk pork chop* · 45
fennel crust, creamed polenta, braised leeks, pickled apple, frisée
CALABRIAN SAUSAGE · 34
house-made sausage, burrata, rapini, cippolini onion, arrabbiata sauce, pecorino
dry-aged new york strip* · 54
crispy sweet potato, pepita salsa macha, crème fraiche, bone marrow-sweet onion butter
wild rice tom kha · 2 8
roasted eggplant, zucchini, chickpeas, chili oil, fresh basil
NORTHWEST HALIBUT*· 45
garlic panko breadcrumb crust, celeriac root, roasted delicata, bittergreens, pomeranate
TAGLIATELLE ALLA CARBONARA · 37
house pancetta, pecorino, english peas, egg yolk*
the TREATS
WEEKLY ROTATING
*King County Health Department wants us to let you know that if you consume meats and other items ‘undercooked’ or raw that there is a chance you can get sick.
206.566.6113
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