Starters
Endive Leafwith Grapefruit, Fromage Blanc, Honey and Macadamia
Filo Tartletswith Ricotta, Artichoke, Lemon and Leek
Mini Dungeness crab Cakeswith Lemon Aioli
Ricotta and Nettle Bliniwith Horseradish Cream, Smoked Sablefish and Chive
Raclette Stuffed Roasted new Potatoeswith Pickled Shallots and Cornichon
Smoked Salmon Potato Cakes with Avocado and Herb Aioli
Steamed Artichokewith Lemon Aioli or Sauce Nisçoise
MEYER LEMON AND LEEK RISOTTO CAKESTopped with Buttered Dungeness Crab and Broccoli Microgreens
Prosciutto Wrapped Shrimp Skewerswith Lemon Aioli
Radish Halves Topped with Dungeness crab SaladSea Salt and Dill
Roasted Fingerling Potatoeswith Crème Fraiche, Dill and Lox
Asparagus and Spring Onion Fritterswith Herb Aioli
Flaked Salmon Bellyon Soft Baguette with Pickled Shallots and Fried Capers
Scallop Stuffed Mushroom Caps with Parsley-Garlic Butter
Salads
MIXED GREENS SERVED WITH WARM BUTTERED APPLESFromage Blanc and Toasted Walnuts
SPICE ROASTED SQUASH SALADwith Endive, Fromage Blanc and Crispy Leeks
BUTTER LETTUCE with STRAWBERRIESFromage Blanc, Sweet Toasted Mustard Seed Vinaigrette and Macadamia Nuts
FIG, BLACKBERRY, GOAT CHEESEToasted Almond and Prosciutto Over Leaf Lettuce
FRESH TOMATO SALAD WITH LEMON VERBENAParsley, Nasturtium Petals, Sorrel, Crisp Prosciutto and Burrata
Tomato, Chèvre and Herb Stuffed Crepe Served Crisp with Garden Lettuces
FRIED GREEN TOMATOESwith Nasturtium Aioli and Foraged Lettuces
FORAGER'S SALADGathered Spring Garden Greens and Baby Vegetables in Anchovy-Black Olive Dressing
ROASTED BEETS with Honey VinaigretteLabneh, Tangerine, Pea Sprouts and Pistachio
Herbed Crab, Celeriac and Carrot Slaw with Lemon Herb Remoulade
Dungeness crab Stuffed Filo Purseswith Lemon Aioli, Watercress, Endive and Wild Sorrel
Cream of Watercress Soupwith Poached Oysters and Sourdough Toast Points
GAZPACHOwith Avocado, Bay Shrimp and Wild Sorrel
WHOLE IN-SHELL MANILLA CLAM CHOWDERwith Blue Potatoes, Broccoli Raab, Pancetta, Garlic Crostini
SCALLOP AND SUNCHOKE CHOWDERwith Maitake Mushrooms and Watercress
Entrée
Pistachio crusted Sole Served with Garlic Roasted Wild Mushrooms, Asparagus and Pan Fried Smashed New Potatoes
Salmon with Sauce Bretonne(Creme Fraiche, Watercress, Tarragon, Chervil, Dijon) and White Bean Ragout with Lemon, Pickled Shallots, Parsley Pistou and Charred Broccoli
Macadamia Crusted Sablefish with Meyer Lemon Beurre BlancServed with Blood Orange Risotto and Pea Sprout-Arugula Salad
Almond Crusted Halibut with Tarragon-Leek Cream SauceServed with Sunchoke-Leek Gratin and Fresh Watercress with Lemon Dressing
Halibut with Butter, Lemon and DillServed with Herbed Rice with Fresh Tomatoes, Olives, Shallots, Parsley, Rosemary and Dijon Vinagrette
Petrale Sole with TarragonJulienne Leek, Shallot, Carrot and Baby Zucchini Served with Champagne Beurre Blanc and Chive Potato Cake
Herb Roasted Salmonwith Ratatouille and Warm Lemon-Dill French Lentil Salad with Sheepsmilk Feta, Parsley and Pickled Onion
Oregon Albacore Salade Nisçoise with Garden Tomatoes, Hard Boiled Farm Egg, Olives, Haricot Vert, Cornichon, Pickled Shallot and New Potatoes with Lemon Dressing
Shrimp and Leek Soufflé Stuffed Sole Roulade with HollandaiseServed with Asparagus and Spring Onion Tart
Halibut with Shingled Potato Crust and Basil Beurre BlancServed with Garden Lettuce, Tomato, Shallot and Squash Blossom
Sole in Brown Butter with Tomato, Lemon, Fried Caper and Crouton CrustServed with Green Beans and Zucchini-Roasted Corn Potato Cakes
Seared Cod with Manilla Clams in Garlic-Wine SauceServed with Basil, Spinach, Fresh Tomato and Gnocchi
Tomato and Basil Braised Ling Codwith Handmade Pasta and Garlic Roasted Green Beans
Dessert
this menu probably doesn't need a dessert section