MENUS
This is a sample menu. For the most current menu info, please visit the menu page at www.tastesam.com.
LUNCH MENU | 11am to 3pm
BAR MENU | 3pm to close
DINNER MENU | 5pm to 10pm
LUNCH MENU | 11am to 3pm
soups
daily selection 4
chilled walla walla vichyssoise 6
salumi chopped salad 12
red oak, endive, finnocchiona, aged provolone, pickled hot peppers, dijon garlic vinaigrette
steak, frites and blue salad* 15
grilled onglet, frites poutine, romaine arugula, rogue blue dressing
“louie louie” 18
butter lettuce, romaine & watercress, louis dressing, dungeness crab, heirloom tomato, deviled egg
grilled st. jude albacore* 14
smashed olives & parsley, grapefruit smoked paprika “caviar”, organic greens
chardonnay chicken salad or sandwich
poached organic chicken, chèvre, celery & grapes, bed of bibb 9
half & half – half chicken salad or sandwich & cup of daily soup 8.5
frittata 12
jones creek tomatoes, skagit ranch bacon, quillisascut chèvre, fresh greens
croque madame 11
broiled jambon, gruyere, fried organic farm egg, mornay sauce, local greens
hot italian sausage & herb pizza 10
skagit river ranch hot Italian sausage, spiny arugula, cheese curds
smoked salmon flatbread 12
lummi island wild smoked salmon, shaved red onions, crème fraîche, fines herbes
mini organic beef burgers & frites* 11
local gouda, dijon aioli, pickled jalapeno
griddled cheese & roasted tomato soup 8
sides
simple greens | shaved curado, verjus vinaigrette 5
frites | rémoulade 5
jones creek tomatoes | lime salt, basil, extra virgin olive oil 7
roasted rainbow carrots 7
deviled egg | skagit river ranch eggs, classic style 1.5
DINNER MENU | 5pm to 10pm
oysters on the half shell | black pepper granita* 2.5 each
kumomoto oyster shooter | tomato water, cucumber, mint 3.5 each
chilled walla walla vichyssoise 6
quillisascut chèvre tartlet | rhubarb, baby greens, pink peppercorn 8
gazpacho salad | heirloom tomatoes, basil, scallion oil, sweet onions 10
full circle greens | verbena buttermilk, fresh herbs, grapefruit, almonds 6
gemelli & cheese with dungeness crab | mâche, truffle, crispy carrots 9 | 19
farro risotto | chanterelles, beet green salad, willamette fontina 7 | 17
brown butter polenta | samish bay gouda, olive oil poached baby turnips, spring peas, red beet demi 10 | 18
oxtail agnolotti | brodo, gremolata, extra virgin olive oil 11 | 23
seared halibut | potato galette, fennel, basil, rhubarb 10 | 26
organic braised chicken | beet greens, herbed corn bread 12 | 23
pork belly confit | yukon-horseradish puree, pork-grapefruit gastrique 12 | 25
lamb rack | blue pave, cherry jus* 24
sides:
roasted rainbow carrots 7
fire roasted seasonal mushroom 6
curried cauliflower 5
DINNER DESSERTS
inside out sassafras float l sassafras ice cream, vanilla soda, vanilla cookies 7
stone fruit panzanella | crème fraîche 7
theo chocolate orbit cake revival l mojito granite, chocolate ice cream 7
tart tatin monet l vanilla-bing cherries, lavender ice cream 7
house-made ice cream l daily whimsy 5
cookie plate 5
local cheese | rotating selection 6 l 9 l 12
craig hetherington | executive chef
zack chamberlain | sous chef
lucy damkoehler | pastry chef
18% gratuity is added to parties of 6 or more
