Surrell

A Salted and Fermented Butternut Squash Granita with Arbequina Extra Virgin Olive Oil from Durant Farms in Oregon so true PNW Grown and Made Olive Oil, Lime Cream and a Sungold Tomato Pate de Fruit.

Chef Aaron at the grill. Our duck, from Palouse Poultry in Rosalia, sourced through Preservation Meat Collective — dry aged 14-21 days, then slow grilled through service, perfumed with mesquite, hickory, and smoked savory herbs.

A Trio of Dishes:

- Grilled Weathervane Scallops with Rainier Cherries, Thyme Oil and Rainier Cherry Shaved Ice
- Paddlefish Caviar in a Nori Cone with Tarragon, Melted Leeks Creme Fraiche, Pickled Shallots and Fried Capers
- Savory French Toast with Herb Confit Sockeye Salmon, Grilled Waygu Beef and Vasturtium