The Walrus and the Carpenter

Freshly shucked raw Baywater Sweets oysters from Thorndyke Bay, WA, served on a bed of crushed ice with fresh lemon and mignonette.

Freshly shucked Indigo oysters sourced from Hood Head, WA, glistening with natural ocean brine.

Pristine Hammersley oysters from Hammersley Inlet, WA, offering a plump and briny flavor profile.

Barron Point oysters from Little Skookum Inlet, WA, celebrated for their clean and crisp ocean finish.

Rock Point oysters harvested from Dabob Bay, WA, featuring a delightful balance of sweet and salty notes.

Cliff Point oysters from Henderson Inlet, WA, known for their deep cups and refreshing, clean finish.

Sapphire oysters from Eld Inlet, WA, presenting a luxurious briny flavor with a sweet aftertaste.

Westcott Bay oysters from Friday Harbor, WA, farmed in cold, nutrient-rich waters for superior flavor.

Sirena oysters from Eld Inlet, WA, offering a delicate texture and crisp oceanic profile.

Cairn oysters from Dabob Bay, WA, shucked fresh to order for an authentic taste of the Pacific Northwest.

Pickering Passage oysters from WA, featuring plump meats and a pleasantly crisp, briny bite.

Wild Olympic oysters from Lilliwaup, WA, packed with rich ocean flavor and deep character.

An exquisite selection of assorted marinated Mediterranean olives infused with fine herbs and extra virgin olive oil.

A luxurious addition of premium Seattle Caviar Co. paddlefish caviar known for its delicate, buttery pearls.

Warm, freshly prepared Ben's Bread accompanied by creamy whipped butter.

Classic deviled eggs elevated with crispy breadcrumbs and luscious pearls of ikura salmon roe.

Fresh seasonal stone fruit tossed with aromatic basil, delicate shavings of Piave Vecchio cheese, and cracked black pepper.

Vibrant heirloom tomatoes dressed in tangy banyuls vinegar and morita chili, served over a smooth yogurt base.

Raw shaved zucchini tossed Caesar-style with aged parmesan cheese and toasted garlic breadcrumbs.

Charred summer green beans sautéed with earthy chanterelle mushrooms, almonds, and rich mushroom butter.

Crisp little gem lettuce wedges coated in a vibrant green garlic yogurt dressing and topped with crunchy breadcrumbs.

Tender braised leeks paired with a luscious sherry sabayon and crushed toasted hazelnuts.

Caramelized grilled endive halves drizzled with rich pistachio butter and a bright orange vinaigrette.

Tender-crisp asparagus spears tossed in an earthy porcini mushroom vinaigrette and topped with shaved parmesan.

Fresh albacore tuna crudo accented with sweet sungold tomatoes, chives, and aromatic green peppercorns.

Delicate halibut crudo served with bright mojo verde, nigella seeds, fiery serrano chili, and a squeeze of lime.

Whole grilled sardines featuring a smoky char, topped with crushed walnuts, fresh parsley, and minced shallots.

Pan-seared petrale sole fillet topped with a classic herb and sungold tomato sauce vierge.

Succulent grilled halibut collar glazed in rich teriyaki, topped with scallions, sesame seeds, and jalapeño slices.

Fresh halibut crudo served in zesty leche de tigre with pepper leaf and serrano chili.

Silky albacore crudo accented with fresh English peas, savory shrimp salt, and aromatic bergamot oil.

Crispy golden fried oysters served alongside a smooth pool of vibrant cilantro aioli.

Smoky grilled sardines topped with chopped walnuts, fresh parsley, and minced shallots.

Fresh clams steamed in dry cider and fish sauce, finished with herb oil and served with grilled bread.

Creamy chicken liver mousse spread thickly on toast, topped with sweet local grapes and cracked black pepper.

Tender shaved beef tongue served with cool crème fraîche, fresh wild watercress, and green peppercorns.

Crispy fried veal sweetbreads served with a zesty, creamy yuzu kosho aioli.

Paradise cow's milk cheese from Mountain Lodge Farm, WA, served with wild honey and black pepper.

Rich Oregon blue cheese from Rogue Creamery, OR, accompanied by tangy pickled currants.

Wonderland goat cheese from Mountain Lodge Farm, WA, paired with sweet nectarine jam.

Butterbloom cow's milk cheese from Briar Rose Creamery, OR, accented with pepper and honey.

Wonderland goat cheese paired with tart and vibrant rhubarb jam.

Creamy Oregon blue cheese served with a spoonful of pickled currants.

Warm roasted medjool dates drizzled with fragrant vanilla-infused olive oil and flaky sea salt.

Delicate crepe featuring a caramelized crème brûlée sugar crust, served with fresh peaches and preserves.

Crème brûlée crepe finished with a shattered sugar crust, tart rhubarb, and lemon notes.

Tangy Meyer lemon curd tart topped with toasted meringue peaks and fresh strawberries.

Warm roasted medjool dates with vanilla olive oil and flaky sea salt flakes.