Restaurant Week Menu 
October 15 - November 2
Sundays through Thursdays

To Start 
Goat Cheese Flan with roasted beet and currant salad
Fig and Gorgonzola Toasts with bacon
Warm Mussel and Smoked Tomato Salad with fresno chili sauce and crisp chickpeas
Smoked Thai Sausage with grilled escarole and apricot sauce

6-Item Thali Featuring:
Goan Fish Curry
of Nooksack River Coho
Mad Hatcher Chicken with fennel, pear, and thyme
Red-Braised Pork Shoulder with pineapple kimchi
Eggplant Panisse (chickpea cake) with chanterelles and smoked tomato vinaigrette

Pear, Rosemary, and Polenta Upside Down Cake with orange creme anglaise
Dark Chocolate Cremeaux with quince, currants, and caramel walnuts
Fiddle Faddle Ice Cream Sundae
Black Rice and Coconut Ice Cream
Concord Grape and Rosemary Sorbet with lavender meringues