With long pepper.

With medjool dates, ricotta and sage.

Long cooked Whidbey island collard greens with our house smoked ham hock, chilies and vinegar.

With 1-4 seawolf baguette, labneh, calabrian chilies, taggiasca olives and cultured butter.

With tahini and rice beans.

With pine bud syrup.

Soppressata and prosciutto cotto with our jalapeno sambal and grilled baguette.

With watercress, parmigiano and chestnut honey.

With anchovy, walnut and tarragon.

With passion fruit, celery and aleppo.

With chestnut and wild huckleberry.

With dungeness crab, trout roe, lime leaf, meyer lemon and brioche breadcrumbs.

Pheasant stuffed cabbage roll with caramelized honey sauce.

With sichuan peppercorn, cognac cream and spicy fried potatoes.

With avocado, sumac, labneh and fenugreek.

With mascarpone, rabbit and foie gras bologness bianca and carrot sauce.

With baby tumips, braised herbs, golden raisin and verjus.

With avocado, sumac, labneh and fenugreek.

With braised oxtail, duck confit and black truffle butter.