|Table Flower Arrangement|
|Smoked King Salmon|
Smoked King Salmon, troll caught locally by Jeremy Brown, and delivered straight to our kitchen from his boat, last night.
Based on a pacific northwest bent box, the salmon chunks are delivered with smoking cedar embers, perfuming the salmon and the air. The fish was smooth velvety on the inside with a smoky slightly leathery skin. Just give me 4 pounds of this stuff a bottle of Pinot and hide me under the stairs.
Black cod on potato with sauerkraut
|Salad and Dip|
|Herb Toast with Brown Butter Emulsion|
They need to jar the butter and sell it online. I'll take a tub.
|Oysters Sorel and Tapioca Pearls|
Loved the presentation, river rock frozen like a winter pond and two beautiful delicate oysters frozen in the wilderness.
The oysters are harvested from Penn Cove.
|Razor Clams, frozen horseradish, pea shoots, potatoes|
The horseradish melts in your mouth and the creamy clams are soft and cool and good.Quinault tribal members harvested the razor clams.
|Nettles farm asperagus with fresh cheese and pine|
Wine Pairing: 2009 Dog Point Vineyard Sauvignon Blanc ~ Marlborough
|Local spot prawns with pickled kohlrabi|
Wine pairing: 2009 L'Ecole Estate 'Luminesce' Semillion Sauvignon Blanc ~ Walla Walla Valley.
|Nettles farm peas with mint and whey|
Wine pairing: 2010 Tonado Torrontes, Chardonney ~ Mendoza.
|Slow roasted lamb shoulder with morels and salmonberries|
Paired with: 2007 Chehalen Steller Vinyard Pinot Noir ~ Williamette Valley
|Lummi Island wildflowers with lemon verbina|
For desert, a bit of molecular gastronomy, frozen wildflowers popping and melting in your mouth.