Our menus, food, dishes, and inspiration are seasonal and regional, using American- French technique and "Savoir Faire", we call it "Cuisine Bistronomie du Terrroire"..."Regional Bistronomie Cuisine".
However, the real heros are the people producing the food we cook and without them, we do not exist. We are activists and proud supporters of eating local and supporting our local economy. We are proud members of Sustainable Connections.
Our quest is to use local dairy and farmstead cheeses from the Pacific Northwest, from Whatcom County Farmers, fisherman, growers, artisans, and foragers, we also create most of our cocktails with local distilleries, our wine list and our monthly wine club selection is attentively hand-picked by our Court of Master Sommelier's student to make you discover new and interesting boutique wineries that you will not forget.
This is our journey. Please join us...