Appetizers
Chickpea spread 3
Warm local artisan baguette. Or with Polly Fox gluten free baguette.
Parsnip & pear soup 15
Smoked sablefish brandade, candied garlic croutons, parmesan crisp
Pine crusted venison 16
Almond & buffalo blue cheese pate, mushrooms, sage honey, pickled shallots
The Farmhouse “Lady Jane" 12
Pickled Peach preserve vinaigrette, beets, farro, micro lettuces
Honey glazed pork belly 13
Beet sauerkraut, crab apple, crackling, pickled mustard seeds
Chorizo stuffed squid 14
Smoked tomato coulis, olives, yolk gel, great northern beans
Mt. Lehman goat chevre arancini 13
Quince puree, squash chip, walnut, micro lettuces
Kabocha carbonara 15
House made gnocchi, guanciale, sage, goat tomme
Entrees
Maple Hill Farms chicken breast 26
Pomme puree, kale, cranberry thyme jus
Pacific sole 28
Stuffed with crab & scallops, potato fondant, sauce vin blanc
Popkum Rabbit 30
Hazelnut puree, mushroom, farro, pumpkin seed
Aldergrove pork 28
Confit creamer potatoes, brussel sprouts, apple horseradish sauce
Yarrow Meadows duck breast 30
Winter squash & russet rosti, rhubarb preserve ketchup
Sockeye salmon 28
Cauliflower puree, buckwheat tabouleh, beet, brown butter
Australian lamb sirloin 32
Lentils, garam masala, pistachio, mint chutney
braised CAB brisket 28
Smoked cheddar polenta, mole braisage
Northern Lite rice risotto 20
Kabocha puree, fall vegetables
With groups of 8 or more a discretionary 17% gratuity may be added to your bill
Executive Chefs: Matt Nichols & Jeff Massey