We use only the freshest seafood on our menu like this locally caught Cod

fresh cod

We use only the freshest seafood on our menu like this locally caught Cod

Our Olympic Peninsula fish and foraging expert, Preston, from Wild West Food hooks us up with the best local sustainable seafood you can get.

We recently got in some black cod, cured it in herb salt and sugar for two days, is now getting smoked with cherry wood over lemon, basil, dill, and tarragon.