Our Menu

Tall Grass bakery sourdough, Pacific kelp & herb butter.

Seasonal fruits and vegetables.

Mixed nuts, house blend spices. Contains tree nuts.

Balsamic and spice marinated mixed olives. With pits.

Herbed yolks, mama lil’s peppers, candied mustard seeds.

Lacinato kale, sprouted Palouse lentils, shaved rainbow carrot, asparagus, yellow beet, pickled onion, crushed pistachio, ginger citrus vinaigrette vinaigrette.

Slow cook pork, purple tibetan rye ancient grain BBQ sauce, tangy horseradish dressed coleslaw, house cucumber pickles, tall grass brioche bun.

Baked pacific sockeye fillet, roasted poblano pepper, tomato, pickled onion, arugula, pickled dandelion garlic aioli, tall grass brioche bun.

Oregon ground lamb, roasted poblano, arugula, pickled onion, tomato, roasted garlic aioli, tall grass brioche bun. **Cooked to med/med-rare, don't worry, that just means "juicy and delicious")

Roasted heirloom carrots, pickled dandelion greens, baby arugula, toasted tall grass sourdough, pickled onion, espelette, lime sea salt, gin olive oil

House smoked sockeye salmon, beecher’s white cheddar, herbed goat cheese, buttered sourdough, truffled tomato jam ~ | $10.00 - for sub plain griddled cheese, no salmon | $14.00 - for sub smoked pork, no salmon

crispy potato and local apple cakes, fresh herbs, pickled beet & horseradish apple sauce, creme fraiche, chives

Heirloom tomato, gin infused olive oil, balsamic vinegar, toasted sourdough crostini, smoked sockeye

Cashew butter, local strawberry jam, crushed cashew, Theo's chocolate dust, tart shell

Lemon & olive oil cake, fresh peach compote, angostura whipped cream, candied orange peel