Terra Plata

A warm, flaky manchego cheese biscuit cut in half, dripping with artisan butter and vibrant fruit jam.

Freshly sliced crusty Sea Wolf Bakery baguette served with a rich pat of butter and house-made fruit jam.

Delicate golden sweet crêpes folded neatly, topped with tart pink rhubarb compote and a dollop of rich crème fraîche.

Crispy golden churros dusted with sugar, served alongside decadent dark chocolate ganache, caramel sauce, and fresh whipped cream.

Silky smooth vanilla flan topped with a glossy caramel glaze and bright candied kumquat slices.

Crispy golden potato chips tossed in aromatic truffle oil, served with a creamy pecorino-chive crème fraîche dip.

Blistered green shishito peppers sprinkled with flaky sea salt and fresh lemon, served with creamy garlic aïoli.

Vibrant roasted red and golden beets layered with fresh arugula, crumbled feta cheese, pepitas, and chermoula sauce.

Crisp green gem lettuce leaves tossed with sweet honeycrisp apple slices, creamy chevre, and champagne vinaigrette.

Crispy fried potato cubes generously coated in a spicy Spanish red sauce and drizzled with rich garlic aïoli.

Sliced smoky andouille sausage served with coarse grain mustard and tangy house pickles.

Thick-cut slices of bacon glazed with sweet maple and cracked black pepper.

Three soft scrambled eggs speckled with peas and fresh herbs, served alongside golden roasted potatoes and Sea Wolf sourdough toast.

A colorful Mediterranean spread featuring smooth hummus, tomatoes, beets, pickles, olives, feta, soft-boiled egg, and pita.

Eggs baked in a bubbling pan of savory tomato sofrito, olives, feta, and spinach, served with a Sea Wolf bakery baguette.

Crispy soy-braised pork belly atop a hearty hash of Amorosa potatoes and house-made kimchi, crowned with a sunny-side-up egg.

Vibrant citrus-beetroot cured salmon served on za'atar-everything bread with whipped feta, radishes, and pea shoots.

Classic seafood salad featuring Oregon bay shrimp, soft-cooked egg, avocado, asparagus, and San Juan Island dressing.

Plump grilled shrimp served over creamy cheddar grits with tomato, bacon, crème fraîche, and fresh cilantro.

Toasted sourdough loaded with Parisian ham, melted Gruyére, creamy béchamel, and a pristine fried egg.

House-made manchego biscuit smothered in savory chorizo gravy and topped with a sunny egg.

Buttermilk brined chicken thigh on a Sea Wolf bun with pickled jalapeños, black pepper honey, and garlic aïoli.

Wagyu teres major steak inside house pita with roasted tomatoes, labneh, feta, arugula, chermoula, and pickled red onion.

A rustic bowl of assorted plump olives marinated with orange, preserved lemon, garlic, and herbs.

Charred and blistered green shishito peppers dusted with coarse sea salt, served with lemon and garlic aïoli.

Golden brown hand-cut french fries seasoned with smoked paprika salt and served with garlic aïoli.

Curated artisan cheese selection featuring Delice de Bourgogne, toscano dop, and bleu d'auvergne with baguette slices.

House-made charcuterie featuring country pork pâté, chicken liver mousse, saucisson sec, and baguette.

Warm gluten-free focaccia baked in a skillet with Moroccan spices, garlic, balsamic, chives, and extra virgin olive oil.

Freshly baked Sea Wolf Bakery baguette served with balsamic reduction and extra virgin olive oil.

Creamy fresh burrata with local delicata squash, pomegranate molasses, chimichurri, aleppo pepper, and crostini.

Steaming fresh mussels in a fragrant white wine, garlic, shallot, lemon, and parsley broth.

Buttery Neah Bay black cod over forbidden rice with a red kabocha squash curry, jalapeños, sweet peppers, and cilantro.

Pan-seared Idaho rainbow trout with capers, pine nuts, oregano, grilled lemon, and brown butter.

Tender spiced lamb meatballs simmered in Spanish tomato sauce and finished with feta cheese.

Juicy pan-roasted Mary's chicken breast over green lentils with vadouvan masala curry, cilantro, and chile oil.

Traditional red sangria blended with red wine, brandy, honey, and fresh seasonal fruit juices.

Refreshing rosé sangria with rhubarb liqueur, vodka, brandy, guava purée, grapefruit, and pineapple juice.

Smoky mezcal bramble cocktail featuring strega, lime, muddled mixed berries, and fresh mint.

Tropical blend of rum, aperol, lime, pineapple, simple syrup, and chuncho bitters.

Effervescent drink with vodka, ginger, grapefruit, cardamom bitters, and crisp sparkling cava.

Botanical gin cocktail with chareau, curacao, lemon, and hibiscus simple syrup.

Unique Spanish gin & tonic featuring butterfly pea flower infused gin, Fever-Tree tonic, citrus, and rosemary.

Classic old fashioned crafted with Woodinville bourbon, vanilla bean, aromatic bitters, and orange bitters.

El Jimador reposado tequila with sage simple syrup, ancho reyes, pineapple, lime, and firewater bitters.

Warming winter cocktail featuring whiskey, luxardo liqueur, cranberry syrup, and fresh lemon juice.

Cozy autumn cocktail made with apple whiskey, Mt. Vernon apple cider, and allspice dram.

Traditional warm spiced wine infused with brandy, port, citrus wheels, and fragrant spices.

Herbaceous rye whiskey cocktail with liquore strega, lillet blanc, and Scrappy's orange bitters.

Garden-inspired botanical cocktail with Aloo gin, génépy des alps, chareau, and lavender bitters.

Frothy Caravedo quebranta pisco cocktail with St. Elizabeth allspice dram, lime, demerara, and Angostura bitters.

Striking cocktail with Lunazul reposado, aperol, blood orange, lime, and serrano chile simple syrup.

Refreshing Aperol Spritz made with Aperol, querena cava, and sparkling water.

Classic Negroni featuring Tanqueray gin, campari, and sweet vermouth served over a large ice rock.

Crisp, refreshing Sant Aniol sparkling mineral water in a 750ml glass bottle.

Freshly squeezed lemonade with optional vanilla or cherry flavoring.

House-made craft soda available in cherry-lime, hibiscus, cherry-vanilla, or rosemary-grapefruit flavors.

Chilled non-alcoholic Italian bitter aperitif served over ice with an orange slice.

Spicy and crisp premium ginger beer from Fever Tree.

Sophisticated zero-proof negroni alternative made with Pathfinder, sanbitter, and non-alcoholic orange bitters.

Vibrant non-alcoholic spritz crafted with Seedlip garden, soda, and n/a sparkling wine.

Refreshing zero-proof cocktail featuring Sanbitter, fresh lemon, and aromatic rosemary.

Tangy, refreshing house-made seasonal fruit shrub prepared with vinegar and soda.