Restaurant Week Menu 
April 2 - April 19
Sundays through Thursdays

First Course 
Wild Greens, Citrus, Avocado, and Pistachio Salad
Nettle and Ricotta Dumplings with maitake mushrooms
Warm Mussel and Smoked Potato Salad with fresno chili sauce and crisp chickpeas
Smoked Thai Sausage with grilled escarole and apricot sauce

Second Course
Green Roasted Salish Sea Halibut
with spring herb sauce
Mad Hatcher Chicken with rhubarb, coriander, and corona beans
Lemongrass and Lime Leaf Braised Beef Cheek with burdock ribbons and coconut black rice
Fresh Paneer, Swiss Chard, and Masala Apple Thali

Hot Date Cake with banana ice cream, pecans, and butterscotch
Strawberry Rose Panna Cotta with roasted rhubarb and sesame crumble
Chocolate Malt Sundae
Peanut Chili Ice Cream with caramel corn
Mango Ras-el Hanout Sorbet