Starters

Yaquina Bay oysters baked with spinach cream, absinthe crumb, lemon zest, and tender herbs.

A live-fire take on a classic American oyster preparation, finished with a fine crumb and just enough smoke.

Whipped goat cheese, hazelnut, smoked citrus vinaigrette, and winter greens.

Earthy beets meet cool dairy, citrus, and toasted nuts for a clean, composed first course.

Cultured honey butter, sea salt, pickled jalapeno, and ember-charred edges.

Served warm from the hearth with a crisp edge and a soft, buttery center.

Dungeness-style crab salad, celery leaf, preserved lemon, grilled milk bread.

Cool crab, bright citrus, and warm toast make a rich but lifted opening bite.

Coal-roasted carrots, sorghum glaze, yogurt, pistachio, mint.

A vegetable plate with sweetness, smoke, and cool herbaceous contrast.

Layered Yukon gold potato, garlic aioli, chive, smoked salt.

A precise, golden starter with a crisp exterior and buttery center.

Wild shrimp, chili butter, grilled lemon, parsley crumb.

Fast-fired over the hearth and finished with bright lemon and rich butter.