appetizers

tomato sampler- local tomatoes, basil oil, 30 year    7-
old sherry vinegar and fleur de sel

chunk of local melon with salty fresh cheese    8-
and a port reduction

wild chinook salmon chorizo tostada with a grilled    7-
corn salsa

heart burn- local chiles and lamb heart skewer    6-
with a mint-cilantro dip

chilled dungeness crab-tomato broth with    5-
vegetable pearls

salads

mixed green salad with a coarse mustard vinaigrette    5-

romaine with melon vinaigrette (for 2)    12-

main courses

rabbit and pork loin with green tomatoes in    21-
housemade puff pastry with a lightly curried
rabbit reduction

black and white calamari fettucine with a spicy    17-
grilled tomato cream and summer vegetables

grilled usda prime flat iron steak with a potato    19-
enchilada

tian of summer vegetables with soft herbs and an    15-
olive oil filo crust

grilled jamaican jerk duck breast with a banana    18-
leaf packet of sweet potato, corn and leg meat
on a black bean sauce

grilled wild boar ribs with housemade barbeque    18-
sauce with a bacon fat, summer vegetable and
hominy stir fry

roasted halibut on basmati rice, a silky sweet corn    21-
and tofu "cream", a fennel jus and little beans