Join us to sample some delicious indigenous offerings from renowned Chef Ramon Shiloh! He will be joining us this Thursday through Saturday beginning at 4 pm each day to delight us with his creative Native American cuisine. Chef Shiloh has gained recognition nation-wide as an artist, innovator, storyteller, community partner, and of course an exceptional culinary master both within indigenous communities and beyond.

The Menu

LIFECYCLE OF SALMON AND FRIED CLAMS $29 GF, contains shellfish

Cedar-Smoked Salmon with Squash Puree, Sea-Salted Salmon Skin, PNW Foraged Plants, Seasonal Berries, Citrus Lettuce/Hair Seaweed, Fried Clams, Fish Roe, Toasted Hazelnuts

From the silent embrace of the gravel, where fragile eggs pulse with the promise of life, to the pull of the ocean’s depths, the salmon journeys through transformation, each stage a testament to resilience and fate. In their final stage, they surrender to the river that once cradled them, their fading bodies nourishing the waters, ensuring that from death, life will rise again.

This dish embodies the heart of the Pacific Northwest, where the cedar smoke weaves into the salmon’s flesh, repeating the ancestral fires that have long honored its return. The crisp bite of fried clams layered over the tender wood-kissed salmon deepens the story where land and sea entwined, a feast natural of migration, memory, and the endless cycle of renewal.

STEAMED CORN MASA $18 GF, V

Root Vegetable Salad, Wild Watercress, Huckleberry Black Mole Sauce

This dish bridges traditional and modern cornmeal preparations, honoring the purity of heirloom corn. Using Masienda’s heirloom corn, I aim to highlight the importance of sourcing non-GMO ingredients and respecting Mexico’s long-standing commitment to preserving this staple.

Steaming the corn masa in banana leaf reflects Mesoamerican traditions, while incorporating Pacific Northwest ingredients. This cross-cultural dish celebrates tradition, embraces diversity, and acknowledges the contributions of immigrants in shaping our food culture.

By using this product, I support smallholder farmers in Mexico—especially in Oaxaca, the birthplace of corn.

4-LEGGED LAND ACKNOWLEDGEMENT-3 WAYS $20 GF

Acorn Tortillas with Elk, Venison, and Bison:
Braised Bison with Snap Peas, Fresh Chamomile, and Bison Tallow-Molasses Gravy
Venison with Wild Watercress and Huckleberry Sauce
Elk with Evergreen Tree Tips and Black Mole Blackberry Dressing

Indian tacos are a beloved tradition across Native communities, born from resilience and creativity. Seeking a deeper connection to my Ohlone ancestors, I crafted an Ohlone “taco” with acorn tortillas, honoring the strength of bison, venison, and elk. Each carrying a story of survival and tradition.

Bison, once nearly wiped out, now stand as a symbol of resilience. Venison reflects the deep bond between hunter and land, where respect guides every harvest. Elk, a source of strength and wisdom, has nourished generations through ceremony and sustenance.

This dish is crafted with intention. Each ingredient honoring the lands they come from and the histories they hold. Slow-braised bison, tender venison, and rich elk come together on an acorn tortilla, blending bold tradition with the gentle sweetness of home. It’s more than a meal. It is a tribute to balance, survival, and the strong ties between land, food, and identity.

Supper Club Rescheduled

We are thrilled to partner with Ramon on September 12 and 13 to deliver a once-in-a-lifetime dining opportunity, presenting six courses of phenomenal indigenous cuisine that weave together to convey a story of Native American history, community, and innovation through food in a Supper Club special feature. Stop by this weekend to get an idea of what you might experience at our fall dinner!