Pub Burger Package: (1) Appetizer: Kalua Pork & Cabbage sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli (2) Pub Burger with Fried Bologna topped with mozzarella, arugula, salsa brava aioli, sunflower seed-endive pesto; on a toasted sourdough bun; served with finglering potatoes & mushroom chimichurri Dessert: (1) Swiss Carrot Cake olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly and (1) Vanilla Bean Cheesecake chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top

maple glazed-tallow fried brussels sprouts, pecorino

chopped prime new york and rib eye; smokey guajillo pepper oil, lime, bone marrow aioli, pickled mustard seeds, house made tostada

sea salt dusted pork cooked in banana leaf, with buttered rice, togarashi, garlic aioli

citrus achiote marinated octopus, with baby potatoes sauteed in garlic, lemon & white wine

house made sourdough, artisan compound butter, sea salt

herbed croutons, shaved red pearl onions, basil

sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto

avocado, heirloom tomatoes, whipped goat cheese, mustard greens, herb oil, lemon-honey vinaigrette

tahini-smoked salmon caesar dressing, olive oil breadcrumbs, grated manchego cheese

feta cheese, fresh figs, cilantro-oregano chimichurri, pomegranate

tomato miso, warm cherry tomato salad, assassin spaghetti, mozzarella beurre blanc

northwest sourced, premium grain fed, 12 oz. seared center cut; chanterelle pan jus, butternut sqauash risotto with mascarpone & roasted delicata squash

Pub Burger with Fried Bologna topped with mozzarella, arugula, salsa brava aioli, sunflower seed-endive pesto; on a toasted sourdough bun; served with finglering potatoes & mushroom chimichurri

cherry tomato diablo sauce, aleppo pepper gremolata

romano beans, shishito peppers, sichuan peppercorn au poivre

white grits, corn and endive slaw, blackberry barbeque sauce

cotta malfade pasta, black pepper cotija cream, stewed baby carrots & red pearl onions

white mushroom bolognese, sauteed black pearl mushrooms, shaved pecorino

olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly

chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top

griddled lady fingers, layered with french butter cream, topped with chantilly cream and a tableside pour of coffee liqueur & coffee sauce