WA state asparagus with scallions, house-smoked arctic char, butter fried croutons and Basque cider vinaigrette

Pate Provencal served with pickled beets and beet greens and green onions.

Burgundy snails baked with green garlic, jambon de Bayonne, walnut oil and butter, served with grilled baguette slices.

Cold beef salad with capers, cornichons, herbs, shallots, red onion and grain mustard vinaigrette, served with a warm leek-Comte tartine.

Cold roasted half chicken with tabbouleh made with red quinoa, parsley, mint, cilantro, walnuts, cucumber, dates and ras al hanout vinaigrette

Goat cheese-spinach croquettes served with sauce tomate with capers and candied lemon and grilled asparagus.

Washington coast rock fish, pan roasted and served with a warm salad of green beans, hazelnuts, radishes, preserved lemon vinaigrette and duck fat fried potatoes

Lamb-pork sausage served on white beans simmered with lamb heart, favas, snap peas, leeks and mint.

Penn Cove clams and calamari sauteed with fennel, sweet onion, olive oil, white wine and finished with harissa butter

Petite sirloin strip steak served with sauteed radishes and radish greens, grain mustard-tarragon butter and pommes frites