| purée of spinach soup with a gruyère cheese toast | 8.00 | ||
| little gem lettuce with radishes, walnuts and blue cheese vinaigrette | 8.75 | ||
| marinated artichokes with pancetta, fromage blanc, lemon aioli and breadcrumbs | 10.50 | ||
| raw pacific halibut à la nage with orach, mustard flowers and tarragon | 12.50 | ||
| seared day boat scallops with avocado, cucumbers and chilled tomato broth | 13.00 | ||
| chicken liver mousse with a tatsoi salad | 9.50 | ||
| wild nettle stuffed pasta with parmesan, lemon and olive oil | 13.00 | ||
| Entrees | |||
| braised cod with fingerling potatoes, olives, shaved fennel and a mustard sauce | 24.00 | ||
| columbia river king salmon with carrots, peas, pea tendrils and herb purée | 26.00 | ||
| roasted chicken with corn, collard greens, bacon and spring onions | 20.00 | ||
| pork sausage, glazed ribs and braised belly with white beans and pickled onions | 22.00 | ||
| pan roasted bavette steak with melted leeks, broccoli rabe, porcini mushrooms and horseradish sauce | 25.00 | ||
| parmesan bread pudding with fava beans, shiitake mushrooms and purslane | 19.00 | ||