Savory

Spanish nut mix $2/$4
with crispy fava beans and chickpeas ◊

Castelvetrano olives $2

Foie gras bon bons $2 ea.
with Theo bittersweet chocolate and pistachios

Country rabbit & pork pâté $11
with house pickles and quince mustard

Smoked white bean tartine $3 ea.
with black kale and truffle butter

Spring pea soup $5
with chévre toast

Warm beet salad $9
with watercress and bacon vinaigrette

Full Circle Farm baby lettuces $8
and sherry vinaigrette

Tuna crudo* with lemon $10
oil cured black olive and tender herbs

Geoduck ceviche* $13
with avocado, green chili, cilantro and jicama

Pretzel dots with coppa $5
sauerkraut, fontina and mustard

Andaman chicken wings $8
with green papaya salad

Salumi plate $10

Three cheeses $12

Supper

Rainbow trout $13
with Spring vegetable, tomato and anchovy

Slow cooked pork sandwich $11
with fontina, mizuna, spicy cucumber
and duck fat roasted poatoes

Flat iron steak $16
with potato pavè, radicchio and pearl onion

Fried duck egg* $11
with brioche, parmesan, asparagus and speck

Boca negra ◊ $6
with Ramazzotti anglaise and cocoa nib brittle

Brown butter-hazelnut financiers $5
with espresso caramel ◊

Vanilla bean tapioca $6
with rhubarb compote and mascarpone

◊ Contains nuts

*Washington State Department of Health would like you to know
that foods served raw or undercooked may pose a health risk.