This week’s menu is here and boy is it TASTEy!

This evening, our team had a tasting of the items on this weeks menu.  Because of our commitment to embracing the seasonality of our foods, our menu items usually change on a daily to weekly basis. It was such a treat to sit down with Executive Chef, Craig Hetherington and hear his inspiration and thought process regarding this weeks menu. Come in and TASTE with us! Menu below:

small plates

nash’s carrot soup | sage cream  

totten inlet virginica oysters* | charred lemon

autumn crudo salad | shaved pear, beet, carrot, spinach, frisee, faro, spiced pepitas

risotto | smoked quillisascut curado, caramelized shallots, turnips, porcini-pumpkin jus

fire roasted manila clams | butter, pancetta, chickpeas, garlic confit, basil, grilled bread

creamed chanterelles | shallot, thyme, olsen’s potato chips

large plates

stokesberry chicken confit | glazed pearl onions, potato gallette, quince

winter squash trio | red kuri, spaghetti squash, delicata, carrots, warm lentils

pork roulade | braised black figs, braised fennel, dried chilies, sweet grits

cocoa nib hanger steak | curried romanesco, beet raita

cape cleare ling cod | gruyere gnocchi, sweet cream, basil & pickled huckleberries

qualicum bay scallops | russet & chevre puree, smoky broth, fines herbs

woodstone pizza | salumi, shaved pecorino, crisped prosciutto, tomato sauce, fontina

skagit beef burger | rogue blue cheese, chanterelles, pickles, onion rings, frites

sides

chickpea frites
romanesco curry
swiss chard gratin
sautéed brussel sprouts

To view the menu on a weekly basis click here

TASTE Restaurant
local | sustainable | community

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