served on local South East Dough Co. brioche
preserved pepper aioli, scallions, black seaweed powder, fermented kelp
mixed with rhubarbbq & pulled pork, topped with stoned fruit slaw
honey soaked hazelnuts, fiddlehead chimichurri, stoned fruit slaw
huckleberry romesco, seasonal ferments
always made in house from scratch
alder smoked sockeye, spruce tip syrup, fermented beach asparagus
coho, local venison, pumpkin, rosehips, corn
alaskan take on the classic
brewed with lemon & mint
wild blueberry, lavender, theobroma dark chocolate, spruce tip
local theobroma chocolate, dried blueberries, hazelnuts, pistachios, cranberries
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