Chef selection of cheese from Mt. Townsend and Merlino's seasonal market fruit, agridulce peppers, orange herb-marinated olives, house fig jam, and local la panzanella crackers.

Chef selection of sliced meats and salami from de laurenti, house-pickled market vegetables, dried fruit mostarda, spiced nuts, and local la panzanella croccantini crackers.

Gluten-free. 6 oz premium angus flat iron steak from St. Helens beef, marinated with smoked biber spices, red pepper, and paprika harissa sauce, lemon fennel pistou, and marinated zucchini.

Vegan. Charred eggplant, tahini, fenugreek spice, paprika oil, and preserved lemon with toasted grand central semolina baguette.

7 oz angus beef from WA ranchers reserve, bibb lettuce, pickled red onion, tomato, britt's pickles, and herb aioli on a grand central brioche bun.

Gluten-free. House applewood smoked salmon, bibb lettuce, frisée. Pickled green beans, fingerling potatoes, cucumber, tomatoes, nicoise olives, hard-boiled egg, and creamy tarragon vinaigrette.

Gluten-free, vegetarian. Hand-cut market potatoes, ketchup, and herb aioli.

Fresh ricotta lemon dough, deep-fried and dusted with powdered sugar, served with house-made caramel and mixed berry compote.

From double r ranch NW. creamy Beecher's flagship cheddar and mascarpone corn polenta with roasted bell peppers and onions, topped with chimichurri sauce and paprika oil.

With tropical pineapple corn salsa and charred marinated zucchini, herbed basmati rice with toasted coconut and chive oil.

Braised in turmeric and stone fruit honey sauce served with roasted cauliflower and dried apricot atop black currant couscous with toasted almonds, green onion, preserved lemon.

Cucumber mint tzatziki, atop herbed basmati rice with tomato, frisée, Nicoise olives, and preserved lemon sumac vinaigrette.