Mains

Cider jus, braised greens, mustard seed, hearth apples.

Brined overnight for depth and tenderness, then roasted until caramelized at the bone.

Sour cherry, toasted farro, black pepper gastrique.

A rich, gently smoky duck course balanced with tart fruit and grains.

Ember butter, charred scallion, smoked marrow jus.

A signature steak with live-fire char, butter gloss, and a concentrated marrow sauce.

Applewood smoke, sorghum glaze, fennel pollen, preserved lemon.

Gently smoked and glazed for a polished seafood main with Northwest character.

Red wine braise, root vegetables, black pepper pastry, horseradish cream.

A refined take on American comfort, slow-braised and finished under flaky pastry.

Herb jus, crispy skin, smoked potatoes, charred lemon.

A simple American classic cooked with exacting technique and deep hearth flavor.

Forest mushrooms, barley, parmesan, thyme, black truffle.

Earthy, creamy, and vegetable-forward with the texture of heritage grains.