Michael creates a new menu for each of our events depending on what's currently from the field or in the sea. Main dishes highlight only grains and vegetables, whereas side dishes often focus on meats, seafood and sometimes just delicious vegetables too.
Menu from August 1st @ Fremont Brewing’s Black Heron Lounge
At this Pop-up we will just offer the following five small dishes.
each one will have two suggested pairings from the black heron barrel aged beer program
Homemade sourdough with pickles, summer vegetables, and butter or beet hummus 8
Ground pork salad with celtuce, radish, scallion, green coriander oil, and speckled lettuce 11
Nash’s quinoa and sprouted triticale grain salad with blistered yellow wax beans, Chinese celery, summer squash, and garlic scape-chili oil 10
Stuffed napa cabbage with lamb & beef, buckwheat groats, oven dried piennolo tomatoes, sour cream, and lovage 12
Barley and malted rye cake with roasted plum sauce, summer berries, and yogurt 8
Menu from July 21st @ La Medusa
Snack
Cherry Valley herby fromage blanc with Sea Wolf rye and fresh & pickled summer vegetables 8
main dishes
Nash’s quinoa and buckwheat groats with grilled napa cabbage, roasted summer squash, and pickle sauce 14
Sprouted farrotto with English peas, A choy, garlic scapes, walnuts, and mint 14
Black eyed pea fritters with piennolo tomato sauce, radish salad, preserved lemon, and yogurt 14
Sides - Fish, meat, & Vegetable
Gently-cooked Loki pink salmon with fennel & snap pea salad and green coriander oil 16
Grass-fed beef shoulder braised with cider and red plums 18
Grilled Chinese broccoli with anchovies 8
Salad of red & speckled lettuces with homemade red wine vinegar and crispy seeds 8
dessert
Barley cake with hazelnuts, roasted apricots, and whipped cream 7
Menu from June 27th @ Porkchop & Co.
Snack
Early summer vegetable crudité with butter, homemade bread, and sea salt 8
main dishes
Ricotta dumplings with snap peas, green daikon, pea vines, and mint 14
Crispy lentil-rice crêpe with kohlrabi, chickpeas, radish salad, herbs, pickles, and chilies 14
Buckwheat groats and sprouted spelt berries with hakurei turnips, Chinese broccoli, and spiced piennolo tomato sauce 14
Sides - Fish, meat, & Vegetable
Pork and chicken liver crépinette with red daikon salad and dill 15
Rockfish, salt cod, and clam stew with tomato oil and homemade bread 16
Green salad with homemade red wine vinegar and crispy seeds 8
dessert
Slow-cooked Khorasan wheat pudding with cream and roasted cherries 7
Menu for June 9th @ La Medusa
Snack
Radishes with butter, homemade bread, and sea salt 8
main dishes
Herby spaetzel with little turnips, spring kale, garlic scapes, and crème fraîche 14
Sprouted farro and buckwheat groats with asparagus, shaved daikon salad, and walnuts 14
Spiced red lentils with snap peas, Tokyo Bekana greens, chilies, mint, and yogurt 14
Sides - Fish, meat, & Vegetable
Lamb and beef meatballs with piennolo tomato sauce and pounded herbs 15
Puget Sound mussels with grilled spring onions, green garlic, wild fennel broth, and grilled bread 16
Spring salad with homemade red wine vinegar and crispy seeds 8
dessert
Skagit Valley strawberries with rhubarb syrup, Jersey cow cream, and buckwheat sablé 7