we strive to offer regional cuisine inspired by the seasons | don't get too attached to anything on the menu: the only constant is change

Chef John D. Perez

Share Plates


lavender lemon, salt & black pepper, chili de agua, or chocolate orange (not vegan)

gluten free, vegan

bread loaf

whipped pepper butter, seasonal preserves


spring house salad

local gem lettuce & mizuna blend, agave champagne vinaigrette, red onion chips, cabbage raab florettes, golden beets

gluten free, vegan


beet chevre: with fried pea tendrils (gluten free, vegetarian)

capicola vache: with smoky kale kraut (gluten free)

Benedictine: sourdough, capicola, poached egg, hollandaise

sunchoke dip

Wobbly Cart Farms sunchoke and bleu cheese dip, Mizuna greens, The Cottage bread slices


yogurt dip

grilled cabbage raab, shishito pepper, szegedi honey yogurt dip

gluten free, vegetarian

marinated olives

orange, celery seed, szegedi

gluten free, vegan



rotating selection of locally-sourced cheese, meats, and preserves

chocolate hazelnut

hazelnute spread, chocolate "salami", candied citrus, petite brie



Hama Hama

oysters: Blue Pool on the half with champagne mignonette and fresh-grated horseradish (dairy free, gluten free)

purple savory clams: steamed clams, white wine sauce, fried pea tendrils, bread

Lummi Island

smoked salmon chowder bowl: smoked salmon, corn, red potatoes, celery, onions, cream

king bowl: 4 oz smoked King salmon, braised leeks, wilted kale, cabbage raab (gluten free, dairy free)

Big Plates

sesame ginger bowl

bok choy, mushrooms, broccoli florettes

gluten free, vegan

mushroom bucatini

local mushroom blend, mustard loveage pesto, Sammamish Bay queso seco


roasted duck

smashed majesty potato, nettle hollandaise, Osprey Farms poached egg, duck skin crisps

gluten free


Lopez Island creamery

rotating ice cream selection


carrot cake

Local Roots Farms carrots, Cakes by Frosted talent