For decades the PNW has been inspired by the flavors of the world.
It's time we return the favor.

We are dedicated to the communities and the people that make up the Pacific Northwest. As such, we work tirelessly to source locally grown and raised meats, fruits and vegetables whenever possible through our personal connections to the markets and farmers themselves. 


Our signature seasonal farm menus incorporate the best of the Pacific Northwest growing seasons. Procuring these ingredients directly from local farmers and producers allows us to create delicious rustic cuisine which honors the wonderful quality of the products.

When diners seek the best farm-to-table dining experiences, local & seasonal ingredients drive the menu, delivering the best quality food. This is the same approach we wish to take with our signature seasonal menus, and is a novel approach to event catering.

Please be aware that this spontaneous spirit means that the exact details of your event’s menu might not be available for tastings if out of season, and as ever, are subject to the actual growing season.

Signature Menus

When creating signature menus, you will begin with a meeting with our Executive Chef. Guests will discuss what sort of preparations are available for their event, things they prefer to eat - and even ones they don'r! This will yield a custom menu for your event, and will be sure to delight the palates of your guests.

Early Summer: Summer Solstice
Roughly Early June to July

The warmth of summer has arrived. The hotter weather means we wish to eat lighter and fresher. Salads and grilling come to the forefront, and berries are utilized in ways beyond just desserts.

Typical Flavors & Ingredients:

  • Berries! Strawberries and huckleberries first, then blueberries & raspberries follow

  • Grilling & Smoking All Types of Meats and Seafoods
    It’s BBQ Season!

  • Early Sweet & Tender Salad Greens

  • Stone Fruits: Apricots, Nectarines, Cherries

  • Sweet Peas and Fava Beans

  • Fresh Herbs: Dill, Cilantro, Tarragon, Oregano and more

  • Summer Squash & Zucchini

  • Creamy Baby Potatoes

Late Summer: Peak Season
Roughly July to Mid September

It is the pinnacle of what farms are producing. Days are hot, evenings are pleasant, and lots of things are on offer. A lighter style of eating continues, with lots of brightness and freshness, while utilizing lighter cooking methods.

Typical Flavors & Ingredients:

  • Ripe Tomatoes

  • Crunchy Cucumbers

  • Sweet & Refreshing Melons

  • Juicy Plums and Peaches

  • Dungeness Crab, Clams and Shrimp

  • Beans: Green, Wax & Romano

  • Sweet Corn

  • Chanterelle Mushrooms

  • Table Grapes: Muscat and Concord


Later into the Seasons:

Fall Harvest: Preserve FoR Winter
Roughly Late September to Early November

Harvest season has arrived. The growing season is winding down, though some late summer items go into the fall. We enjoy the the arrival of our apples and pears. Flavors are richer, nights are colder, and meats get more smoke and longer cooking styles again.


  • Roasted, Smoked and Slow-Cooked Meats and Seafood

  • Aged Cheeses From Spring Milk

  • Many Varieties of Apples & Pears

  • Hearty Greens’ First Arrival

  • Potatoes in all Forms

  • Shell Beans: Kidney, Cranberry & Pinto

  • Walla Walla Sweet Onions

  • Sweet Peppers: All Sorts

  • Pumpkins and Hard Squashes

  • Broccoli, Romanesco, Cauliflower, Kohlrabi

Early Winter: The Holidays
Roughly Early November to End of December

Winter has come, bringing traditional flavors of the holidays. We are cooking the richest foods of the year, and incorporating warm spices such as cinnamon, cardamom and cloves. We enjoy incorporating preserved foods from earlier in the season to accentuate what’s available in the winter as well.


  • Roasted Turkey & Game

  • Braised and Slow Roasted Meats with Richer Sauces

  • Filling Legumes

  • Cooking with Ciders, Wines and Alcohols

  • Bright and Tart Cranberries

  • Roasted or Smashed Sweet Potatoes

  • Alliums: Shallots, Garlic and Leeks

  • Root Vegetables, Hearty Greens & Cabbage

  • Fresh Citrus from California Helps Brighten & Accentuate Flavors

Late Winter: Cold Days, Long Nights
Roughly January through Early April

This is when we rely on vegetables that can be stored over winter from the fall, and the flavors are hearty, warm and filling. Dishes are slow cooked and roasted to develop the flavors that were traditionally created hearthside.

Typical Flavors & Ingredients:

  • Smoked and Slow Cooked Rich Meats

  • Hearty Greens: Lacinato Kale, Collard Greens & Red Chard

  • Roasted Brussels Sprouts with Brown Butter

  • Filling Starches, Legumes & Local Grains

  • Roasted Root Vegetables: Beets, Turnips & Parsnips

  • Winter Squashes: Delicata, Acorn and Kabocha

  • Creamy Dairy and Cheeses

  • Full-Flavored Herbs: Rosemary, Sage & more

Spring: Nature in Bloom & Bud
Roughly Mid April to Early June

Days become longer and earth awakens! This is an exciting time of the growing calendar, as the first, fresh items start arriving from the farms. These dishes & flavors are typified by their simplicity, brightness and freshness.

Typical Flavors & Ingredients: 

  • Asparagus: Sweet, Grassy, Nutty

  • Succulent Spring Lamb

  • Tart Rhubarb in Both Sweet and Savory Dishes

  • Seafood: Halibut, Black Cod, Salmon and Rockfish

  • Spring Lettuces: Arugula, Baby Spinach, Endives

  • Baby Carrots & Turnips

  • Bright Herbs: Chives, Fennel and Mint

  • Varietial Radishes: Spicy, Peppery and Refreshing

  • Morel Mushrooms & Foraged Ramps

  • Dairy from Animals on Green Grass

All of our menus are able to be customized to fit your event palate. Pricing is available upon request.