August's menu focused on all the wonderful late summer offerings of the Pacific Northwest.

Cacio e Pepe

Haus pasta with lemon zest and browned butter

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Forager Salad

Kale from our garden, green leaf and arugula

with blue cheese, cherries, candied filberts

and haus dressing

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Salted Honey Sorvete

Local milk, cream and honey, Jacobsen sea salt

September

September's menu was in honor of Spenny's birthday; a cozy, fermented, tangy and sweet combination of flavors.

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Rio Reuben

½ pound Western Meat Market pastrami, Tillamook Swiss, dendê haus kraut and cachaça remoulade on local sourdough marbled rye.​

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Roasted Mushrooms

shiitake, shallot, cilantro, seasonings,

olive oil and white wine vinegar.

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Bolo de Aipim

cassava cakes with coconut and muscovado.

October

Our current offering!