The Amuse Bouche
Savory Squid Inik Custard with American Caviar
Seaweed and Invertebrates
Geoduck Ceviche atop Seaweed Salad with house-made Pickled Ginger, Cucumber, and Geoduck Sashimi
Mollusks and Cephalopods
Shallow Seas Soup with local Mediterranean Mussels, Manila Clams, Squid and a Cod Choux
Fish and Beyond
Roasted Salmon with Rhubarb Sauce served with Full Circle Farms Heirloom Potatoes and Asparagus
Island Dessert
Baked Alaska with Rum Cale, Honey-Cinnamon Frozen Custard, and a slick of Theo Chocolate
Rhubarb Pandowdy with Fennel Whipped Cream and Smoked Salt