Botanist

Pan-seared wild mushrooms with a truffle espuma, foraged greens, and edible flowers, showcasing the bounty of the Pacific Northwest.

Seared Hokkaido scallops atop a vibrant kelp and samphire risotto, finished with a delicate sea urchin foam.

Hand-rolled potato gnocchi with a vibrant nettle pesto, confit cherry tomatoes, and shaved local parmesan.

Roasted duck breast and crispy confit leg, served with a cherry reduction, sunchoke puree, and wilted kale.

Slow-braised lamb shank with a smoked juniper jus, wild mushroom ragout, and celeriac dauphinoise.

A medley of roasted heirloom root vegetables with a miso-maple glaze, parsnip puree, and toasted seeds.