CHOWDERS + SOUP ENTREES

FROM THE CASE, TO THE FIRE

SEAFOOD CHOWDER 14 seasonal selections ROASTED CARROT PASTA 24
Seasonal seafood, potatoes + bacon Clams, Calabrian chilies, lime + cilantro
K I N G S A L M O N | Troll-caught Alaska 38
VEGETARIAN CHOWDER 11 H A L I B U T | Northern California 39 SMOKED CHICKEN BREAST 26
Seasonal vegetables Celeriac, mushroom, watercress + mustard
R O C K F I S H | North Pacific 28
SALISH SEA CIOPPINO 17 Y E L L O W F I N T U N A | South Pacific 34 Farro Risotto 22
Tomato, Dungeness crab + calamari W H O L E T R O U T | Idaho 36 Mushrooms, kale, garlic + parmesan

BONELESS PORK CHOP 32

D R Y A G E D R I B E Y E 2 2 o z | Oregon 49
SALADS + STARTERS Smoked Onion, apple + natural jus
B O N E I N F I L E T 1 6 o z | Oregon 58
LOCAL GREENS 11 G R A S S - F E D F L A T I R O N 1 2 o z | Oregon 36 PORK SHANK 30
Market vegetables, olive oil + lemon D U C K T W O W A Y S | California 36 Cranberry baked beans, pomegranate, braised greens + herbed
breadcrumbs
ARTISAN CAESAR 12
THE BURGER 19
Fall greens, parmesan + egg ACCOMPANYING SAUCES House-made American cheese, crispy pickled onions, smoked
One sauce included with each case selection tomato aioli + cured bacon
SHAVED KOHLRABI 13 Additional sauces, choose 3 for 7
Squash, fresh cheese + chimichurri
Chimichurri | Almond Gremolata | Bordelaise
ENDIVE & FIG SALAD 13 Horseradish Hollandaise | Dill creme fraiche
Radicchio, provolone + molasses
SIDES
STEAMED CLAMS 16
Sausage, roasted peppers + grilled bread PULL APART ROLLS + CRAB BUTTER 8

SMOKED TROUT FRITTER 12 SUNCHOKES, GARLIC + FISH SAUCE 10

Horseradish aioli + apple
ADD-ONS
MUSHROOMS + PARMESAN FONDUTA 11
BAKED RICOTTA 13 K I N G C R A B L E G | drawn butter 22
Smoked tomatoes, crackers + vegetable chips GRILLED PRAWNS 16 POTATOES, BLACK GARLIC + SPICES 8
S E A R E D S C A L L O P S | beurre blanc 18
CAULIFLOWER, SESAME + HAZELNUTS 10

CARROTS, BROWN BUTTER + FETA 9

RAW SEAFOOD PLATEAU CURED + COOKED
BRUSSELS SPROUTS ON STOCK + KIMCHI 10
FRESH OYSTERS NOVICE CRAB TOAST
House hot sauce, cucumber 40 Fennel, salsify + coconut 18 BABY BEETS, KALE + HORSERADISH 10
mignonette + lemon 18 | 36 Serves (1-2)
SCALLOP CEVICHE F R I E S WITH SMOKED TOMATO AIOLI 7
TUNA TARTARE INTERMEDIATE Winter citrus,
Preserved lemon, 80 habanero + mint 16
Serves (3-4)
avocado + chives 17
CURED SALMON
WAGYU BEEF CARP ACCIO EXPERT Beets, wild rice,
Sunchokes, garlic + herbs 17 120 celery + yogurt 14
Serves (4-6)

ROCKFISH CRUDO LIGHTLY GRILLED PRAWNS

Pear, sweet potato + Fresh Oysters | Clams Coriander cocktail sauce 16
pistachio 12 Prawns | Scallop Ceviche
S t e a me d C r a b

The KCHD would like us to inform you that eating raw or undercooked foods can be unhealthy to your well-being.
In lieu of gratuity, a 20% service charge will be added to each bill & distributed to the team working in the restaurant 2% of which is retained
by the Restaurant to offset costs.
There are many options in the city & we are grateful you have chosen to dine with us.