Prix Fixe

Served Tuesday through Thursday from 5:00 PM to Close

Our culinary philosophy is to use as many locally sourced ingredients as possible including locally collected mushrooms, artisan cheeses & Painted Hills all natural beef. We also use sustainably harvested seafood & Food Alliance Certified produce.

3 Courses for 30.00

Choose 1 From Each

Starters

Elk Crepinette on toasted parmesan & mixed greens

  Add foie gras ~ 9 

Buffalo Carpaccio with pomegranate molasses

Olive Oil Poached Quinault Razor Clam with pear, frisée & fried shallots

Roma Tomato Courgette with apple slaw & vegan aioli  

Entrées

Nisqually River Salmon with watercress pesto, Dungeness Crab & roasted fingerling potatoes

Jidori Chicken Breast in mushroom velouté sauce & mashed potatoes

Butternut Squash Ravioli in sage brown butter, pecans & blue cheese

Roasted Elk Shoulder  with juniper berry dry rub, gin & olive beurre rouge

Chef's Daily Market Seafood

Dessert

Crème Brûlée

Something Sweet

Apple Pear Cobbler &  Honey Cardamom Ice Cream

A friendly reminder from your local Health Department: Consuming raw or under-cooked meats, poultry, shellfish or eggs may increase your risk of food borne illness especially in the young & elderly.