Party Bar

With olive oil confit, french red potatoes, shaved zucchini, fava bean gremolata, lamb braising jus

Breaded, fried, & stuffed eggplant boat with eggplant "dirty" rice, creamy white beans, & marinated sungold tomato-wild mushroom pickle

Crispy southern-style sweet tea brined Willow & Oak thigh & drumstick with a side of white barbecue or hot sauce, served with your choice of side

With spoon bread, barbecue shrimp broth, garlicky rainbow chard

Featuring a rotating variety of fresh seasonal groundwork organics berries, berry sorbet, fresh berries, coconut caramel

Topped with whipped cream, olive oil & crunchy sea salt

Mochiko sweet rice flour donuts, passionfruit curd, white chocolate cremeux

Vanilla ice cream & house made root beer

Classic burnt basque cheesecake, strawberry compote, whipped cream

Bag-to-beach grown oysters from the Hammersely Inlet of Shelton, Washington. Medium-sized, mild brine, mineral-driven finish.

Tumbled small oyster from southern Puget Sound. Deep-cupped, meaty, full-flavored with mild brininess & cucumber-mineral finish.

Grown by Nevor Shellfish, grown in Netarts Bay – the tumbled version of the Netarts we know and love. Similar to Shigoku… initial burst of salt that mellows through the palate but carries through the finish. Notes of minerality and slight sweetness can be detected before a melon-like finish.

Cultivated in the northern section of Dabob Bay in Hood Canal. Beach cultivated oysters that are exposed to the air twice a day as the tides rise and fall, resulting in firm meats with hard shells. Creamy texture, sweet flavor, medium salinity & a cucumber finish.

Tumbled small oyster from the Hammersley Inlet. Rich, plump, and incredibly sweet.

Tumbled oysters, cultivated in the Samish Bay. Smaller in size, with a strong initial brininess, followed by a plump, meaty texture and a distinct, sweet cucumber-melon finish.

Hama Hama's summer oyster, grown near Skunk Island. Classic Hama character with medium-sized shells, rich brine and long finish.

Pickled & fresh cherries, burrata, shaved fennel, arugula, sprouted pecan, tarragon, apple cider vinaigrette

Italian kale, lemon parmesan dressing, toasted garlic breadcrumbs

Avocado goddess dressing, strawberry, radish, snap pea, garlic toasted pepita, fermented chili vinaigrette

1/3 pound Fair Valley Farm grass fed beef, lettuce, bread & butter pickled onion, & white barbecue sauce on brioche bun

Cornmeal fried dungeness crab cakes, garlic aioli, tomato, shredded iceberg lettuce, pickled diva cucumbers, served on a french roll

Pimento cheese & organic aged white cheddar on focaccia

New Orleans style sandwich layered with salami, ham, mortadella, provolone, swiss, & castelvetrano olive salad on sesame loaf - served hot

Smoked chicken chaurice sausage, chicken chili, garlic aioli, mustard, onion, shredded iceberg lettuce, pickled diva cucumbers on a french roll

1/3lb Fair Valley Farms beef patty, tom yum aioli (thai-style paste: fish sauce, lemongrass, lime leaf, galangal, chilis, etc.), cilantro, thai basil, scallion, fried shallot, squeeze of lime, & lettuce, on brioche bun

House made smoked cremini mushroom bean patty, lettuce, bread & butter pickled onion, cashew white barbecue sauce on focaccia

Roasted with house blackening spice (gf, pb, df)

With olive oil confit, french red potatoes, shaved zucchini, fava bean gremolata, lamb braising jus (gf)

Pickled & fresh cherries, burrata, shaved fennel, arugula, sprouted pecan, tarragon, apple cider vinaigrette (v, gf)

Cornmeal fried dungeness crab cakes, garlic aioli, tomato, shredded iceberg lettuce, pickled diva cucumbers, served on a french roll (p, df, gf option) *contains almond flour

Breaded, fried, & stuffed eggplant boat with eggplant "dirty" rice, creamy white beans, & marinated sungold tomato-wild mushroom pickle (gf, pb)

Avocado goddess dressing, strawberry, radish, snap pea, garlic toasted pepita, fermented chili vinaigrettes (pb, gf)

A twist on spinach artichoke dip served with spiced house tortilla chips (v, gf)

Our smoked chicken chaurice sausage, chicken chili, garlic aioli, mustard, onion, shredded iceberg lettuce, pickled diva cucumbers on a french roll (df, contains pork, gf option)

With spoon bread, barbecue shrimp broth, garlicky rainbow chard (p, gf)

1/3lb Fair Valley Farms beef patty, tom yum aioli (our thai-style paste: fish sauce, lemongrass, lime leaf, galangal, chilis, etc.), cilantro, thai basil, scallion, fried shallot, squeeze of lime, & lettuce, on our brioche bun (gf option, & temp option - otherwise, no modifications to this one)

Roasted with house blackening spice

Creamy white beans cooked in aromatics

A salty, savory style baked to order & served with whipped butter

Pimento cheese sauce & penne topped with garlicy breadcrumbs

Half pound lightly breaded and smoked potato wedges, fried and served with apple ketchup

Collards & seasonal greens in a smokey bacon bay leaf chicken broth garnished with pepper vinegar

Cured, marinated, seared rare Oregon albacore, espelette chili aioli, avocado, fried shallot on a crispy corn tortilla

Parmesan black garlic butter, house squid ink toast, pickled lemon peel

Laughing Stock Farm egg classically prepared

Fried Fog Hollow Farm breast nugget, espelette chili aioli, and sesame charred cabbage slaw on a house made sesame bun

Fried, cajun salt dusted, served with apple ketchup

Assorted seasonal pickled vegetables

Half pound wild gulf shrimp poached in a flavorful broth, served chilled with lemon & apple ketchup cocktail sauce

A twist on spinach artichoke dip, served with spiced house tortilla chips

Tea brined and fried Fog Hollow Farm chicken wings, tossed in pepper jelly butter. Served with white barbecue sauce