Hyper-seasonal menus crafted from Pacific Northwest ingredients and thoughtfully paired with biodynamic wines from Cowhorn and Johan.
This weekend, Chef Evan is featuring a bounty of West Coast delicacies from San Diego to the Columbia River.
VOLCANIC TROUT
We’re serving sustainably farmed trout from McFarland Springs, located at around 5,000 feet elevation at the pristine headwaters of the Susan River. It’s the only farmed trout in the world fed a 100% vegetarian, non-GMO diet.
SLOW DUCK
Our duck is from Liberty in Sonoma, a fourth-generation family farm known for its sustainable, slow-growth approach, producing meat with clean flavor, generous fat, and elegant texture.
SPINY LOBSTER
Spiny lobster in the house hails from Southern California, where stocks are reported to be abundant this year. They are prized for their naturally sweet, robust flavor and substantial, meaty tails.
OREGON DUNGENESS
Dungeness crab is brought in from the cold, nutrient-rich waters off Astoria, Oregon, famous for meat that is naturally sweet and clean, and firm yet flaky.
ROGUE SHROOMS
Closer to home, locally foraged mushrooms on the menu are 100% Rogue. Foragers and their patches are closely guarded secrets. So that is as much as we can say.
