Menu - Argyll

iceberg lettuce; green goddess dressing; avocado; candied walnuts; heirloom chips; chives; parsley; torn bread

grilled salmon; heirloom tomatoes; artisan bread; extra virgin olive oil; chives; garlic; capers; wax beans; purple onion; basl

roasted chicken; bechamel; sauteed criminis; carrots; potatoes; pie crust

w/ aioli

marinated skirt steak; heirloom tomatoes; garlic confit; beets; frisee; red potatoes; chimmichurri

olives marinated + pepper flakes; anise & orange zest; feta; garlic confit

artichokes; lemon; worstershire aioli; greens

king crab; pineapple chips; citrus; pink peppercorn vinaigrette; cilantro

prince edward island mussels; coconut millk; red curry; lemongrass; cilantro (a westword top 100 dish)

mix greens; herbs; grapefruit; stilton bleu; extra virgin olive oil citrus; cashews

whatever sounds good that day

c.a.b. patty; potato bun; l.t.o; garlic aioli; pickle; fries

ground lamb beef patty; confit onions; tomato jam; welsh cheddar; carrot aioli; fries

seared scottish salmon; potato bun; red leaf; heirloom tomato; purple onion; olive oil; green goddess dressing; heirloom tomato nicoise watermelon salad

pappardelle pasta; wild mushrooms; caramelized fennel; smoked tomato nage

beef short rib; quail egg; spring garlic puree; baby carrots; pea shoots; pearl onions; veal jus

w/ aioli

pan seared halibut; braised artichokes; wild mushrooms; lemon; beurre noisette

soft boiled egg; wrapped in sausage & deep fried; served + a horseradish aioli

chicken livers; buttermilk; jalapenos; almond flour; aji amarillo