The Restaurant at Friday Harbor House Menu

Ale braised with house made sausage garden herbs fries

Pickled maitake mushrooms preserved meyer lemon crème fraiche

House smoked weathervane scallops sweet corn fennel yukon gold potatos

Caramelized bacon onion jam chicharrons

Served in the half shell mignonette lemon

Local cairnspring mills flours with thyme allium butter

Black garlic dressing focaccia croutons parmigianino reggiano garlic chips

Mama bird greens pesto avocado brewer's yeast almonds grapefruit

Duck fat fries green tomato bacon onion jam aged cheddar brioche bun

Fries vegetarian patty green tomato onion jam cheddar brioche bun

Duck fat potatoes rosemary aioli umami butter pickled romanesco

House made trottole blue oyster and maitake mushrooms cream mustard greens

House made meyer lemon pasta kumquat fennel tomato sauce

Two dark chocolate truffles in valrhona cocoa

Fried choux cinnamon sugar grilled pineapple salted caramel drizzle

Rhubarb blueberry mint

Hazelnut fed island pork brawn with house giardiniera pickles and shaved fennel

Korean barbecue pork belly with dried shrimp peanuts and fresh herbs

V gf artisan romaine tzatziki dressing marinated olives house croutons shaved red onion feta

Av mixed winter greens coppa salami sweet onion yogurt dressing

Gf pan seared ling cod charred allium broth roasted leeks smoked daikon radish rice noodles

Rack of lamb crème fraiche sprouted farro turnip sumac

Av smoked brisket or jackfruit stewed split peas roasted delicata squash rolled flatbread

V roasted butternut squash trottole pasta charred broccolini confit celery root

Gf grilled hanger steak with duck fat potatoes umami butter rosemary aioli and sweet onion

Half pound kobe patty green tomato bacon onion jam house fries aged white cheddar

V beyond burger with tomato onion jam house fries and aged white cheddar

V shredded potato crisp hominy herbs roasted mushroom artisan cheese

Gf av crispy fried brussels with bacon onion jam

Roquefort style blue cold smoked with oregon hazelnut shells and with orange marmalade

Cow's milk and elderflower washed in pear liqueur with salish lodge honey

V fresh mozzarella basil tomato

Mozzarella hot capicola pickled goat horn peppers mama bird greens garlic vinegar