by the half dozen & untraditional garnishes
Bateau*:
12 oysters, steamed clams, 2 house charcuterie & untraditional garnishes
36 oysters, steamed clams, house charcuterie & untraditional garnishes
lettuces, radishes & carrot harissa
cabbage escabeche, charred red fresnos & tomatillo salsa
seasonal vegetables & bone marrow dip
caramelized onions, schmaltz & fried onions
seasonal remoulade
country ham, porcini-dusted “porkcorn” & “trottertots"
herbs & lime
hazelnut, blue cheese & cider vinaigrette
vietnamese herbs & rice cracker
egg yolk, grilled bread & lettuces
taleggio, duck egg & honey
crispy pumpkin & pumpkin seed oil
carrot harissa & cilantro
seasonal vegetable sugo & pecorino romano
pork ragu, oregano & parmigiano-reggiano
pumpkin, sage & pecorino
garlic chives, crushed chili & herb breadcrumbs
(add egg yolk* & bottarga +5)
braised goat ragu & pecorino fiore sardo
white bean ribollita, pickled lemon & smoked paprika
brussels sprouts, pomegranates & smoked yogurt
parsnips, escarole & salsa verde
baby kale, pickled shallots, pear & lamb bacon vinaigrette
cabbage “al pastore”, pickled onions, radish & cilantro
charred walla walla onion rings, broccolini & pickled peppers
Tillamook smoked cheddar, B&B pickles & house spread
(add bacon, avocado or sizzled egg +3, add foie gras +20)
chef's daily creations
mint & chilis
capers & parsley
smoked aioli, horseradish & lemon