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 for June 27th @ Porkchop & Co.

Snack

Various vegetables with butter, homemade bread, and sea salt 8

main dishes

Fromage blanc dumplings with snap peas, English peas, green daikon, pea vines, and mint 14

Lentil and rice crêpe with kohlrabi, chickpeas, radish salad, cilantro, pickles, and chilies 14

Buckwheat groats and sprouted spelt berries with piennolo tomato curry, hakurei turnips, and Chinese broccoli 14

Sides - Fish, meat, & Vegetable

Pork and chicken liver crépinette with fennel and radish salad 15

Hook and line local rockfish and clam stew with homemade bread 16

Green salad with homemade red wine vinegar and crispy seeds 8

dessert

Khorasan wheat pudding with 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