Current Specials
Our menu changes frequently based on seasonality, availability, and inspiration from the kitchen.
Small Plates
Arugula & Asparagus Salad
red onion, arugula, plums, sunflower seeds, red quinoa, and matcha – lemon Vinaigrette | 14
Mark’s Hatch Chili Mac and Cheese
bacon, smoked gouda, herbs, Pecorino cheese and house roasted hatch chilis | 18
Larger Plates
Portuguese Seafood Stew
wild prawns, chorizo, fresh fish, mussels, calamari baby red potato, tomato-fennel saffron broth and grilled crostini | 29
Grilled Ribeye*
garlic mashed potatoes, peach demi, grilled corn ribs | 56
Wild Grilled Mahi Mahi*
Israeli couscous, daikon, carrot, and bell pepper salad, and a tahini vinaigrette | 28
*Eating raw or under cooked meats, poultry, eggs, fish or shellfish may increase your risk of food borne illness.
Desserts
Roasted Peach Cobbler
puff pastry served with Olympic Mountain vanilla ice cream | 11