Rain or shine, we’re celebrating Memorial Day weekend with a full menu of seasonally-inspired dishes with all of the incredible Pacific Northwest produce we can get our hands on.
This week we’re introducing a new Spring Pea Salad with lemon and black pepper-cured Albacore tuna, sesame crackers, and basil, and celebrating peak season with our spinach-dyed Spring Shells with morels, asparagus, Parmigiano fonduta, and lemon.
The cocktails, boozy shakes, and wine will be flowing so make plans to join us today through Saturday from 12pm-10pm or Sunday from 12pm 5pm.
You can’t kick off summer without ice cream, and we’re churning out rich, creamy frozen custard to satisfy all of your cravings.
Try our new Hummingbird, our take on the Southern classic Hummingbird Cake with brown sugar and vanilla bean base, candied pecans, pineapple, and banana caramel swirl or Fudgesicle, a blend of double chocolate (64% Guayaquil and extra brute cocoa) and housemade sweetened condensed milk whipped into a velvety smooth texture to remind you of the original fudgy popsicle.
