08/12/2025
UPDATED MENU
Weekly Menu for Aug 11, 12 & 13th
SOUPS
Szechuan Mushroom – with 6 mushroom varieties, including fresh wood ear, championon, enoki, sh*take, cauliflower mushrooms and portabella- lots of ginger, garlic and roasted shallots and vegetable dumplings- scallion garnish
OR
Fresh Salmon and Corn Chowder, roasted hatch chile (mild). A creamy soup.
Soup is served with fresh bread and optional butter 9.00 for 12 ounce/ 11.00 for 16 ounce
Soup, Salad and Bread – optional butter 17.00/ 19.00
SALADS:
Fresh Washington Dungeness Crab and Wild Prawn Stuffed Heirloom Tomato on greens with marinated green beans, olives and egg quarters, Louie Dressing or choice of other house dressings. Served with fresh bread and optional butter 25.00/ 35.00
Secret Salad Organic greens, tomato, cucumbers and roasted hazelnuts with choice of house-made dressings with freah bread optional butter 11.00 side size/ 17.00 meal/ share size
Dressings: Greek Ranch, Classic Vinaigrette, Tamari Ginger
Salad Nicoise: with tender red potatoes, Skagit green beans, tomatoes, olives, egg quarters, fresh Washington caught albacore tuna tossed in a zippy red wine vinaigrette with plenty of mustard and just the right touch of anchovy- served with fresh bread and optional butter 22.00
Szechuan Green Bean Salad with Roasted Tofu- with that mouth tingling Szechuan pepper, ginger, garlic and a bit of heat!
Pint- 11.00, OR on greens with cukes with fresh bread and optional butter 16.00
SANDWICHES
Hot Pastrami and Gruyere cheese on baguette with grainy mustard,mayonnaise and fresh greens 17.00
Secret Recipe Egg Salad Sandwich with shaved cucumber sliced tomatoes and radish coins 16.00
Turkey Club- sliced Turkey Breast, pancetta bacon and heirloom tomato slices, mayonnaise and greens
Pesto and Goat Cheese on Baguette with tomatoes and greens 16.00
OTHER SAVORIES:
Greek Spinach Pies. 9.00/ 17.00 with soup or slad
Beggars Purse – Savory Pastry du jour 9.00/17.00
DINNERS
Baked Whole Chicken Thighs with Apricot Jerk Sauce- served with green beans and potato salad 15.00 with one thigh, 21.00 with 2 thighs
Wild Prawn Papradelle with lobster cream and fresh chives with a hint of red chile served with a green salad and fresh bread -optional butter 30.00
House Pesto Pappardelle Pasta with ripe tomatoes and roasted local zucchini. Served with green salad and fresh bread-optional butter 24.00 add Feta for additional 4.00
Korean Style Pork Short Ribs- served with Calrose rice and fresh green beans. 24.00 20 ounces ribs OR share sized 36.00 with two pounds of ribs
Banh Mi Bowl- lemongrass and garlic braised Korobuta pork OR Lemongrass and Garlic roasted Tofu, pickled vegetables, cilantro, fried shallots, cucumbers and roasted peanuts all arranged atop sticky rice with a little lime dressing on the side 24.00
Mixed Grille- chicken thigh, baby back ribs ribs, potato salad and slaw. 24.00
DESSERTS
Cardamom Orange Rice Pudding- with sultanas, dried cranberries, orance juice and zest, and fresh cream-.served with a drizzle of orange blossom syrup and some chopped pistachios and almonds. ½ pint 4.00/ pint 7.00
Blackberry Pie- whole 5 ½ inch, made with Katata berries from Skagit Valley. 12.00
Strawberry Shortcake, ripe Skagit Valley Schuh farms and lofty dreams of whipped cream and fresh golden shortcake, not skimpy! 12.00
Katrina’s Galettes du jour-This house specialty has the perfect balance of buttery, tart and creamy. Passionfruit or raspberry 6.00
Passionfruit Vanilla White Chocolate Whisper Cake – rich passionfruit curd and crème patisserie custard in tender layered of cake- whipped cream icing. 10.00
Gravenstien Apple Crisp- first harvest! 9.00/15.00
Chocolate Chip Cookies with or without walnuts 3.75
Peanut Butter Cookies- classic recipe with a few oats in there. 3.00
Bon Appetit, Mes Amis!
