COLD DISHES

Dungeness crab and chickpea toast 13
Toasted brioche, light garlic custard, carrot pickles

Smoked sturgeon carpaccio 13
Blood orange, avocado, fried jalapeno

Marinated North Arm Farm beetroot 12
Tallegio custard, pears, pumpkin seeds

Terrine of duck foie gras 23
Toasted brioche, quince, yogurt

WARM DISHES

Poached egg and pan fried escargots 16
Spatzle, parsley, mushroom vinaigrette

Pan fried veal sweetbreads on toast 14
Sauce gribiche with veal tongue

Warm steelhead and crunchy potato salad 15
Pickled garlic, horseradish, dill

Pacific octopus a la plancha 14
Piperade, fennel, gremolata

MAIN DISHES

Roast scallops and potato gnocchi 26
Chestnuts, mushrooms, celeriac

Steak Diane 27
Charred onions, potato fondant, peppercorn condiment

Lightly cooked red tuna salad 27
Quinoa, marinated carrots, Indian spices

Fillet of Pacific cod with bacon and pork sausage 26
Fricassee of white beans, lobster sauce

Lamb loin and cheek meat cannelloni 27
Mint pistou, roasted pepper condiment, romaine lettuce

Pork shoulder cooked in milk 25
Turnips, salsa verde