Our Seasonal Menu
Experience the freshest local produce and sustainable meats, crafted into innovative dishes that celebrate the changing seasons.
Mains
Land & Pasture
Thoughtfully sourced meats and seasonal grains prepared with culinary precision.
Herb-Crusted Lamb
Pasture-raised lamb rack, rosemary crust, roasted fingerling potatoes, seasonal greens.
Pan-Seared Trout
Fresh river trout, lemon butter sauce, charred asparagus, wild rice pilaf.
Roasted Squash Risotto
Creamy arborio rice, roasted butternut squash, sage, toasted pumpkin seeds, parmesan.
Braised Short Rib
Slow-cooked beef, red wine reduction, creamy polenta, roasted baby carrots.
Connecting Diners to the Land
We believe in the power of local ingredients. By working directly with regional farmers, we ensure every plate tells a story of quality, sustainability, and culinary excellence.
An intimate progression from our soil
Reserve your seat for seven courses guided by each week's peak harvest, prepared with sustainable regional ingredients.
Experience Highlights
- Amuse-bouche with foraged field greens
- Heirloom root and seasonal broth course
- Handmade heritage grain pasta
- Sustainable regional pasture main
- Pre-dessert botanical palate cleanser
- Orchard harvest confectionery finale
Experience Highlights
- Small-lot Pacific Northwest pinot noir
- Crisp coastal un-oaked chardonnay
- Native yeast pét-nat sparkling starter
- Skin-contact orange varietal pour
- Late-harvest honeyed dessert pour
- Direct cellar notes from our sommelier
Experience Highlights
- Bittersweet heirloom cider pressings
- Oak barrel-aged botanical cuvée
- Wild botanical dry hopped draft
- Farmhouse perry with orchard pears
- Zero-proof infused shrub alternatives
- Tasting guide with orchard histories
48-Hour advance notice
Booking windowBecause our kitchen sources every morning directly from neighboring growers, tasting reservations require two days prior confirmation.
Dietary accommodations
Custom menusVegetarian, vegan, and celiac variations are gladly curated with prior note when making your table reservation.
Have questions about private cellar dining or group bookings? Speak with our event manager Sarah Lee