To begin
Small plates & sharesRoasted marrow & toast
Two bones, shallot-caper relish, grilled Macrina sourdough, sea salt. Meant to be shared before anything else arrives.
Hama Hama oysters
Half dozen, Hood Canal. Mignonette of Champagne vinegar & smoked shallot.
Beef tartare, ember oil
Hand-cut Painted Hills chuck, cured egg yolk, pickled ramp, house sourdough crackers.
Chicories & anchovy
Radicchio, castelfranco, escarole, warm anchovy vinaigrette, aged parmesan.
Bread & whipped tallow
Country loaf, sunflower seeds, cultured butter, and a small crock of house-rendered beef tallow with rosemary.
From the coal
All bone-in cuts dry-aged in houseBone-in ribeye — for two
28-oz. Salt, coal, one bay leaf butter. Carved tableside. Comes with sea salt, whole-grain mustard, watercress.
New York strip
14-oz, single portion. Peppercorn crust, cognac butter.
Filet, marrow butter
8-oz. Gentler in flavor; we cook it a shade under and rest it long.
Wagyu striploin
6-oz cut. Rich; ordered rarely and always with a side of the chicories. Ask about tonight's marbling grade.
Tomahawk — for the table
40-oz. Rested twenty minutes; served with three sauces, roast marrow, and a pot of soft polenta. Two hours' notice appreciated.
Not steak
Because someone at the table always asksWhole grilled trout
Elwha River rainbow, brown butter, capers, dill, lemon. Bone-in, meant to be worked apart with a knife and a napkin.
Half chicken, coal-blistered
Skagit Valley, brined 24 hours. Pan drippings, thyme, a hunk of grilled bread underneath.
Root vegetables, black garlic
Parsnip, celery root, sunchoke, salted hazelnut. The one main without meat.
Sides
Choose two if you're two, three if you're fourDuck-fat potatoes
Confited, then crisped. Malt vinegar salt.
Grilled king oyster mushrooms
Coal-charred, sherry, shallot butter.
Creamed greens
Chard & spinach, sharp cheddar, cracker crust.
Coal-roasted carrots
Whole, black; honey, cumin, yogurt.
Wedge, blue cheese
Iceberg, Rogue Creamery blue, bacon, chives.
To finish
Small, cold, or bothChocolate cake, smoked salt
Single layer, olive oil, flake salt, crème fraîche.
Vanilla soft-serve, marrow caramel
The one dessert we make behind the bar.
Cheese plate
Three PNW cheeses, honeycomb, walnut bread.
A few we are drinking
The full list is at the tableSyrah, Cayuse "Cailloux"
Walla Walla, 2019. Peppery, dark, meant for the ribeye.
Pinot Noir, Big Table Farm
Willamette, 2021. For the trout, the filet, and doubters.
Chenin Blanc, Domaine Huet
Loire, 2020. Dry, structured, the bar-seat pour.
Tawny port, 20-year
Served with the cheese, always.
Allergies & dietary needs — tell your server. The kitchen shares equipment with beef, gluten, dairy, tree nuts, and shellfish. We prepare gluten-free and dairy-free versions of most dishes on request.