Dinner Menu
STARTERS
MP
HALF DOZEN OYSTERS*
shallot mignonette
MP
18
CHICORY SALAD*
dijon vinaigrette, guanciale, smoked provolone
18
16
POLENTA FRIES*
calabrian chili aioli, chive, parmesan
16
22
WAGYU TARTARE*
beef tallow aioli, pear, mustard seed, parmesan, crostini
22
19
ROCKFISH CRUDO*
pomegranate, blood orange, radish, prosciutto
19
19
BURRATA
walnut vinaigrette, tarragon, pear, candied walnut, chicory
19
19
DELICATA SQUASH
radicchio, fermented honey, apple, taleggio
19
18
SUNCHOKE CONFIT*
pepita salsa macha, ricotta, duck fat aioli
18
16
G.H. BREAD SERVICE
focaccia, sourdough baguette, light rye loaf, sun dried tomato butter
16
Pasta
29
LASAGNA
butternut squash puree, wild mushroom, sage, smoked provolone, ricotta
29
31
TAGLIATELLE
eggplant, plum tomato, basil, taleggio
31
32
CAMPANELLE
duck confit, green cream, herbs, parmesan
32
28
BUCATINI
pumpkin seed, pesto, breadcrumb, parmesan
28
31
SPAGHETTI
smoked rockfish, preserved lemon, rainbow chard, flying fish roe
31
Protein
MP
MISHIMA RESERVE AMERICAN WAGYU*
rotating seasonal accompaniments
MP
22
AUTUMN BURGER*
wagyu, tomato jam, rainbow chard, smoked provolone brioche bun
22
43
BLACK COD
earl grey butter, ube puree, baby bok choy
43
43
DUCK BREAST*
fermented plum sauce, radicchio, onion, mustard seed
43
CHEF'S TASTING MENU*
Three courses served family-style for $60 per person. Full table participation required and 2 guest minimum. Optional wine pairing available for +$35
*The King County Department of Health warns that consuming raw or undercooked foods increases your risk of foodborne illness
A 22% service charge will be added to all orders. 16% of this service charge will be distributed to our Front of the House and Back of the House team members. The other 6% will be retained by General Harvest to help cover employee benefits, offset operational costs, and maintain a safe and healthy work environment. Click here for more information.