Our tasting menus are offered Tuesday through Sunday.  Please note that we are a no-tipping restaurant and hospitality is included. You can expect anywhere from 6-10 courses with either menu. All options typically contain the same amount of food but offer different ingredients and courses.

Please notify us at the time of reservation, or notify your server if you have allergies, aversions, or dietary restrictions. We gladly adjust your menu accordingly and accommodate reasonable request.
8-course(meat) $74
8-course(veg) $68
10-course(meat) $89
10-course(veg) $82
Tuesday nights we offer a 5% discount on both menus to tables of 6 guest or less. 

Our grand tasting experience is a unique option that offers the addition of luxury ingredients. These ingredients may or may not go a little outside of our region for sourcing. However they are still sourced with integrity, quality, and seasonality in-mind. Some example ingredients are truffles, foie gras, and lobster. 

*Prices subject to change without notice based on market pricing. 


We are a byob restaurant. There is a 5$/bottle recycling/corkage fee.

Wine Pairings

Please inquire at the time of reservation about the availability of wine pairings.

Beverage Pairings

We offer non-alcoholic beverage pairings for $26/person. We craft a seasonally driven menu of 4-6 drinks intended to enhance and compliment the dining experience.

Sample Menu(This is a sample menu only with the intention of demonstrating the format of the meal.)

Trio of Local Honey
Wildflower, Japanese Knotweed, Buckwheat

House Grown Vegetables
Apple cider vinaigrette, sea salt, butter

Whole Wheat Sourdough
Cultured butter, JQ Dickinson Sea Salt 

Egg Custard
Maple, cream, chive blossoms

Beef Tartar
Lemon verbena, wood sorrel, pickles

Duck Egg Omelette
Wild Mushroom, Farm Cheese, Onion Purée

Beet Salad
Plums, Shiso, Sour Cherry Vinaigrette

Sweet Corn Pudding
Charred corn, chanterelle mushroom, wild herbs, black truffle

Foie Gras(supplement)
Strawberry leather, rhubarb foam, buckwheat crumble

Laurel Valley Trout
Compressed Cucumber, Buttermilk, Garden Herbs & Flowers

Roasted Lamb
Heirloom tomato, Romaine, Herb Aiol, basil oili

Panna Cotta
Strawberry, Nectarine, Lavender

Shortbread cookie with jam, honey comb, seasonal sorbet

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