A La Carte Menu

Sourdough — Marquis, House Cultured Butter, Vancouver Island Sea Salt · V Option · 12
Radish — Cucumber, Cilantro Root, Fermented Cayenne, Makrut Lime, Shallot ⋅ GF + V  · 18
Peach — Marigold, Espelette, Habanada, Shishito ⋅ GF + V · 18
Shiitake — Summer Squash, Kelp, Ginger Leaf ⋅ GF + V · 20
Halloumi — Beer Batter, Devil’s Club Tartar Sauce · 20
Gem Lettuce — Mushroom Laab, Legumes, Herbs, Fermented Nectarine ⋅ GF + V · 22
Legume — Pea Shell Vinaigrette, Green Pinecone, Mint, Horseradish ⋅ GF + V · 24
Zucchini — Navy Bean Purée, Mustard Pickles, Smoked Pepper, Grand Fir Zhoug ⋅ GF + V · 26
Warba Potato — Smoked Tomato, Garlic Scapes, Green Blueberries ⋅ GF · 27
Tomato — Basil, Focaccia, Fennel, Tomato Leaf + Scallion Vinaigrette ⋅ V  · 28
Kohlrabi — Plum, Pineappleweed, Peppers, Scallion ⋅ GF + V    · 30
Choy — Sunchoke, Oyster Mushroom, Magnolia ⋅ GF + V  · 30
Nightshade — Ravioli Alla Norma, Heidi Cheese, Tomato Skin Breadcrumb · 32
Harvest — Daily Rotating Feature with the Freshest Farmed and Foraged Ingredients · 32

Desserts
Plum — Fig Leaf, Miso Honeycomb, Thai Basil ⋅ GF · 16
Blueberry — Cornmeal Cake, Blueberry + Sumac Sorbet, Sweetcorn ⋅ GF + V · 16
Milk & Honey — Buttermilk Donut, Caramelized Whey, Bergamot, Maple Blossom Honey, Salmonberry · 16