It’s friday, you’re hungry. We’ve got you covered with fresh sustainable seafood, pizza and a small plate special!
To share: Nami Moon Farms Chicken Tinga, tostadas with tomato and onion in a roasted harmony valley patty pan squash, with sour cream, guacamole, and house made tortilla chips.
Entree: Seared Sea to Table fresh line caught sockeye salmon from Kenai, AK, over stir fried local summer vegetables, shiitake mushrooms, dragon beans,in a chili lemongrass miso broth, and finished with sorrel butter.
Pie: Shaved rosemary cured ham with fresh thyme, farmer johns smoked gouda, ricotta, mushrooms and caramelized onion.
Dessert: Nichole’s local honey semifreddo with tuile cookie and fresh raspberry sauce.
See you soon!