SNACKS

bleskiver Smoked herring Tomato marmalade

Buckwheat toast Cremini mushroom Cabot Clothbound cheddar

Quail eggs Caramelized onion Nasturtium 6

Fried sweetbread Aioli Juniper salt 12
Island Creek oysters Finger limes Preserved Kombu 12
SHARING PLATES
Salt baked celeriac Horseradish cream Tarragon 16
Butternut squash Chestnuts Seabuckthorn miso

13

Potato pancake Salted pork House-Cultured Crme fraiche 15

Spicy duck heart tartar Huckleberry Grilled sourdough toast 17
Swedish meatballs Preserved blueberries - Curry 15
Fluke crudo Dashi Gooseberries gel 20
LARGE PLATES
Pork confit Red cabbage Beet puree Lettuce wrap 28
Roasted Monkfish Parsley - Browned butter Whey 19
Yakitori Squab Fermemted cherries Pickled vegetables Jus 32
DESSERTS
Douglas fir pine parfait Sorrel granita Celery marmalade 12
Rye French toast IPA cream Sour cherries 12
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk offoodborne illness