
Dinner Menu
STARTERS
MP
HALF DOZEN OYSTERS*
shallot mignonette
MP
17
CASTELFRANCO SALAD
dijon vinaigrette, guanciale, fontina
17
16
POLENTA FRIES
fermented honey, chives, parmesan
16
22
WAGYU CARPACCIO*
beef tallow aioli, leek, apple, mustard seed, mistake
22
21
HALIBUT CRUDO*
rhubarb, kumquat, black currant, herb oil
21
18
CONFIT BEETS
basil yogurt, mint, orange
18
16
GH BREAD SERVICE
focaccia, sourdough baguette,
16
Pasta
34
SPAGHETTI
squid ink, dungeness crab, smoked paprika cream, baguette, chervil
34
32
AGNOLOTTI
sun-dried tomato, spring pea, asparagus, mint, ricotta
32
33
BUCATINI
guanciale, pomodoro, pecorino
33
30
CAVATELLI
walnut, spring onion, sage, grana padano
30
29
TAGLIATELLE
pumpkin seed, pesto, parmesan
29
Protein
48
HALIBUT*
green garlic, maitake, spring onion
48
59
WAGYU NY STRIP*
vanilla, celery root, shallot, pink peppercorn brodo
59
52
DRY-AGED (22+OZ) PORK CHOP*
tarragon mustard, fennel, apple, mint
52
22
AUTUMN BURGER*
wagyu, aioli, fontina, arugula, guanciale onion jam, brioche bun
22
CHEF'S TASTING MENU*
Four courses served family-style for $86 per person. Full table participation required and 2 guest minimum. Optional wine pairing available for +$45
*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.