The owner-chef describes the cuisine as European Northwest with most all ingredients coming from local sources and then prepared in an Old World style. The menu is best explored as small plates. Or you can do what the chef calls 'name your price,' where you pick a price per person for the whole table and then he surprises you with a series of courses. Bites might include oysters on the half shell, gourmet cheeses, beef marrow bone, pickled vegetables and charred octopus.
