"Oystercatcher's" Blau Oysters pan fried in clarified butter, served with aioli - 10
Penn Cove Mussels steamed in white wine, herbs, lemon and butter - 9
Roasted Quail with a grilled Washington nectarine, arugula, and a Madeira sauce - 12
Veal Sweetbreads with creme fraiche, grainy mustard, and a cipollini, caper relish - 10
Local Cauliflower tossed in a fresh parsley sauce and served over garlic milk and toasted pine nuts- 9
Entrées
Served with your choice of soup or salad
Market Fish - Market Price
Summer Cabbage Involtini with local rockwell beans, beets, japanese garlic, and savory red currant jam - 22
Pan Roasted Chicken with grilled red salad onions and a fresh gooseberry and creme fraiche pan sauce - 20
Marinated Leg of Venison on warm Willowood Farm spinaches dressed with bacon and cherries - 30
Sides
Georgie's cabbage simmered in butter and fresh herbs – 5
Goat Cheese Dumplings tossed in olive oil, fresh herbs, lemon, and garlic – 6
