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House Smoked Salmon Tartine
Citrus Cured and House Smoked Sockeye Salmon Pate with Creme Fraiche, Shallot and Tarragon on Butter Griddled
Sourdough Grit Bread with Arugula, Shaved Radish, Pickled Cranberries, Edamame, Smoked Egg Yolk and Flying Fish Roe

Weekend Big Plate 11.6.15
Boeuf Bourguignon
Tender Chunks of Slow cooked Beef Tenderloin Tips, Burgundy Braised Mushrooms in a Deeply Roasted Vegetable-Red Wine Broth with Smoked Bacon Lardons, Caramelized Pearl Onions, Glazed Roots, and Herbed Breadcrumb over Barley “Risotto”