The menu, as it stands today
Printed fresh each afternoon. Dishes move on and off as growers, foragers and the day boats decide — this is the current list.
Small Plates
Built for sharing. We suggest three or four between two guests to begin.
Wood-Roasted FigsSignature
$16Black mission figs, whipped sheep's milk ricotta, wildflower honey, toasted hazelnut, thyme.
Hearth Bread & Cultured Butter
$9Sourdough baked to order in the wood oven, smoked sea salt, house-cultured butter.
Dungeness Crab Toast
$22Oregon crab, preserved lemon aioli, fennel pollen, celery heart, grilled levain.
Charred Little Gem
$15Ember-grilled lettuce, anchovy-buttermilk dressing, rye crumb, aged pecorino.
Beet & Blood Orange
$14Roasted golden beets, citrus, pistachio dukkah, mint, labneh.
Chicken Liver Parfait
$17Brandy-set parfait, quince jam, pickled walnut, grilled brioche.
From the Hearth
Everything on this page passes over live oak and applewood fire.
Whole Roasted BranzinoSignature
$42Fire-roasted with lemon and bay, salsa verde, charred spring onion, olive oil crushed potato.
Dry-Aged Ribeye for Two
$9645-day aged, bone-in, ember-roasted shallot, bone marrow butter, watercress. Served sliced.
Hearth-Roasted Half Chicken
$34Brined 24 hours, pan drippings, sourdough panzanella, chicory, sherry vinegar.
Smoked Lamb Shoulder
$38Six-hour shoulder, harissa, spring peas, mint yoghurt, flatbread.
Ember-Baked Squash
$28Delicata squash, saffron farro, brown butter, sage, toasted seeds, aged goat cheese.
Hand-Rolled Bucatini
$29Slow-cooked tomato sugo, basil, cultured cream, three-year parmesan.
Sides
Small, generous, meant for the middle of the table.
Fire-Roasted Potatoes
$11Duck fat, rosemary, garlic aioli.
Charred Broccolini
$12Chilli, lemon, toasted almond, pecorino.
Farm Greens
$10Little gem, herbs, shallot vinaigrette.
Grilled Corn
$11Cultured butter, lime, smoked paprika. Seasonal.
Desserts
From pastry chef Tomás Reyes and his team.
Burnt Honey Basque CheesecakeSignature
$14Caramelised top, crème fraîche, macerated berries.
Olive Oil Cake
$13Meyer lemon curd, rosemary sugar, whipped mascarpone.
Dark Chocolate Pot
$1370% Valrhona, smoked salt, hazelnut praline, sea salt tuile.
Cheese Selection
$19Three Pacific Northwest cheeses, quince, seeded crackers, honeycomb.
Cocktails
Built with the same fruit, herbs and smoke that come off the hearth.
Copper Fig Negroni
$17Fig-infused gin, Campari, sweet vermouth, orange oil.
Smoke & Pear
$16Mezcal, spiced pear, lime, ancho, smoked salt rim.
Alder Street Sour
$16Rye, amaro, lemon, black walnut bitters.
Garden Spritz (no alcohol)
$11Seedlip Garden, cucumber, elderflower, soda.
Wine by the Glass
Two hundred bottles on the list, chosen by wine director Priya Anand. Corkage $35, one bottle per table.
Grüner Veltliner, Weingut Hirsch
$16Kamptal, Austria · crisp, white pepper, green apple.
Chardonnay, Walter Scott
$19Eola-Amity Hills, Oregon · citrus, sea salt, restrained oak.
Gamay, Domaine Lapierre
$18Morgon, France · bright cherry, iron, gentle tannin.
Pinot Noir, Bergström
$22Dundee Hills, Oregon · red plum, forest floor, silk.