Heirloom tomatoes from the Okanogan Valley, purple rain, green apple or white eggplant from Fall City, asparagus from Yakima, or pumpkin, winter squashes and beets from Blue Heron Farm. Chef Adam Stevenson has his pick of the freshest products from around the Pacific Northwest and each month, he creates a special menu in tribute to those products. For 1 week only you’ll find a multi-course dinner menu at Earth & Ocean based on local products at their peak!
The perfect glass of wine to go with those dishes? You bet. Sommelier April Pogue will provide a selection of wines, by the glass or the bottle, that will suit your dinner to a tee.
Foraged & Wild
May 19th – 24th
morel mushroom crème brûlée
miner’s lettuce, smoked bacon vinaigrette
wild watercress salad
dungeness crab, crème fraiche, horseradish
nettles
potato gnocchi, crème fraîche
fiddlehead ferns
washington squab, fava bean puree, truffle salt
licorice fern panna cotta
coffee poached fig, espresso crisp
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Foraged & Wild
May 19th – 24th
morel mushroom crème brûlée
miner’s lettuce, smoked bacon vinaigrette
wild watercress salad
dungeness crab, crème fraiche, horseradish
nettles
potato gnocchi, crème fraîche
fiddlehead ferns
washington squab, fava bean puree, truffle salt
licorice fern panna cotta
coffee poached fig, espresso crisp
