FOOD

 

SMALL PLATES

 

Roasted Truffle Almonds 7-

Truffle oil, truffle salt, rosemary and thyme

 

Marinated Castelvetrano Olives 6-

Lemon, lemon zest, chili flakes, herbs

 

Warm Baguette and Whipped Honey Butter 6-

Rustic baguette served with honey butter and flaked sea salt

 

Spanish Sardines 10-

With house made salsa verde and crostini

 

Pâté 10-  (set of 2)                                            

House made Chicken liver mousse served on toast with brandied cherries and roasted walnuts

 

Grilled Gluten free bread or GF/Vegan crackers 3-

 

Grilled Chorizo 7-

Spanish Chorizo with Truffle aioli and shallot marmalade

 

Bruschetta 7 (set of 2)

Grilled Baguette topped with mozzarella, marinated tomatoes, basil and balsamic reduction

 

White Bean Hummus & Blistered Tomatoes on Toast 7–        

(set of 2) (df)

House made white bean hummus with rosemary & lemon, topped with blistered tomatoes on toast

 

Chips & Dip 7-

Tim’s Cascade Chips and French Onion dip

 

Panini 9-

Grilled herb focaccia with a selection of fresh organic ingredients

*Add Potato Chips or Mixed Green Salad $3

 

Pulled Pork Sliders  8-

Brined then dry rubbed Caitlin Farms pulled‐pork slow cooked and served on 2 warmed brioche buns with sweet chili slaw

 

Smoked Salmon Sliders 10-

Two Hot-smoked Wild Alaskan Salmon sliders with lemon dill aioli, shredded cabbage slaw and lemon wedge

 

Tartine 10‐

Tall Grass Bakery Baguette split and toasted with toppings of fig preserve, Gorgonzola cheese and prosciutto   

 

Baked Cheese 12‐

Goat milk brie with house made orange marmalade and grilled baguette

                                                                         

                                                                                     

ARTISANAL BOARDS

Charcuterie 15- (df)

Locally made cured organic meats from Salt Blade

including Sopressata, Tuscan and Urutan, mustard,

house made pickled vegetables, and crostini

 

Cheese 14-

Three fresh organic cheeses, nuts, olives,

orange marmalade, apple slices and crostini

 

NW Board 26-

Seattle Salami Stick, Beecher’s Flagship Cheddar,

Smoked Salmon & Scallops with accoutrements.  

Served with a bite of Theo chocolate

 

SALAD

Beet Salad  12- (gf)

Baby greens, roasted beets, goat cheese, candied 

pecans, apple, balsamic dressing

 

Kale Caesar  10-

Fresh baby kale, house made Caesar dressing,

croutons, parmesan

Add smoked scallops $4

 

DESSERT

Crème Brulee 7-

Classic crème brulee with seasonal berries 

 

Gelato 6-

Lemon Grisbi from Fainting Goat

 

LATE NIGHT FOOD*

Roasted Truffle Almonds 7- 

Truffle oil, truffle salt, rosemary and thyme

Sardines 10-

With house made salsa verde and crostini

Marinated Castelvetrano Olives 6- 

Lemon, lemon zest, chili flakes, herbs

Chips & Dip 7- 

Tim’s Cascade Chips & French Onion Dip 

Pate 10- 

House made Chicken liver mousse served on toast with brandied cherries and roasted walnuts

 

* Served after close of kitchen Sun 9pm, Mon-Thurs 10pm and Fri-Sat 11pm