Warm Yakima aspargus served with Dijon mustard cream, chives and cripy country ham

Octopus in the style of the Camargue, served warm tossed with aioli, red potatoes, capers and red chili flake, on a bed of arugula and green onions

Salmon-smoked salmon rillettes with house-made rye-black currant baguette and fermented radishes

Moroccan-style beet salad with orange slices, picholine olives, parsley, mint, cilantro, olive oil, red wine vinegar and citrus-fennel pollen yogurt

Half free-range WA chicken served cold with mayonaise and a salad of onion-cucumber pickles, kale, green beans, red peppers and black pepper vinaigrette

Burgundy-stye smoked ham terrine served with grain mustard, rhubarb compote and grilled country bread

Grilled rabbit-pork boudin sausage served on a sauté of fingerling potatoes, Walla Walla onions and spinach and butter-roasted carrot purée

Cauliflower bread pudding, pan roasted and served on a portabello mushroom-asparagus-green garlic ragout with a fried duck egg

Grilled Idaho trout filet served on a salad of French green lentils, radishes, watercress, walnuts, scallions and walnut-sherry vinaigrette

Petit sirloin steak frites served with a creamy leek and blue cheese sauce