The Menu

wild venison tataki
with a salad of julienne apple, arugula, crushed juniper berries & spiced pumpkin seeds drizzled with raw honey, pumpkinseed oil & apple cider vinegar

parsnip & miso soup
sautéed leeks & wild mushrooms, watercress & parsley oil

carpaccio of east coast summer fluke
shaved burdock root & fresh hearts of palm salad, preserved lemon, chili paste, extra virgin olive oil

kappa naruto summer rolls
carrots, peppers, pea shoots, jicama, mango & papaya served with a soy pineapple reduction, papaya ginger sauce and drizzled with guajillo soy glaze

tosaka roll
parsnip & pinenut “rice”, avocado, daikon, carrot, pea shoots, real wasabi, nama shoyu & pickled ginger

grilled mediterranean sardines
salsa verde, elephant garlic chips, watercress, roasted tomato

yellow tomato gazpacho
with a salad of avocado, pickled red onion & watercress, hemp seeds & hemp oil

the beauty pill
freshly ground wild caught sockeye salmon mixed with fresh tumeric, hu zhang, fennel, apple, walnuts, garlic, dill, parsley, green onion & curry powder pan seared and served with tosaka seaweed salad

here comes the sun
crisp whole wheat flatbread topped with pumpkin seed, sesame seed, black cumin, flax, sunflower seed & caraway seed served with sunshine dahl & chili oil

wild sockeye salmon tartare
avocado, mango, shallot, quail egg, basil, citrus sesame vinaigrette & peruvian purple potato chips

grass fed vietnamese style bison ceviche
bibb lettuce, home grown sprouts, red onion, bell pepper, lime, wild jungle peanuts & crispy shallots

2 vegetable carpaccios
raw artichoke with shaved aged goat cheese, lemon, extra virgin olive oil, homegrown milk thistle spouts, celtic sea salt. raw “grilled” asparagus with “BBQ” oil, celtic sea salt & sundried tomato tapenade

to start or finish…
artisan cheese plate
a daily selection of raw & artisan cheeses each served with appropriate garnishes, fresh fruit and homemade honey vanilla flatbread