Menus

At Nourish, delicious flavors and beautiful plates are balanced with nutritional and environmental awareness, served in an inviting atmosphere to create an intentional dining experience. We grow our own produce as well as purchasing directly from local farmers, fishermen, foragers, artisans and ranchers to source the best ingredients possible with which we create our menus. We make everything in-house and our menus change frequently, with the seasons.

PRICING AND MENU OFFERINGS MAY DIFFER FROM WHAT IS SHOWN HERE

SPRING DINNER MENU

House Gluten Free Breads  4
Brazilian cheese bread |  Brazilian cheese garlic bread | Caraway (Dairy Free)  |  Socca Flatbread (Vegan)  |  Farmhouse white bread

Carrot Ginger Potato Soup cup or bowl (vegan) 5/7
Ask about our soup of the day

LIGHT PLATES

Field Platter 12
Hummus, beet tapenade, socca flatbread, carrots, pickled vegetables (vegan/dairy free)

Dungeness Crab Cakes (2) 22
Preserved lemon aioli, greens, candied jalapeño, crostini

  • Add a crab cake 8

Baked Mt Townsend Cheese 15
Baked Cirrus cheese, spiced rhubarb chutney, caramelized garlic, crostini, balsamic reduction

Pizzetta 13
Rogue smoky blue, balsamic caramelized garlic, smoked Ozette potato, walnuts, balsamic drizzle, arugula salad

Steamed NW Clams 16
Finnriver apple cider, Hempler’s Euro-bacon, fish broth, shallots, garlic butter, Brazilian cheese bread

Bacon Stuffed Oysters 12
4 baked oysters topped with bacon, cheese

SIDE SALADS

Spring Garden Salad 8/11
The best from the spring garden, greens, peas, carrots, radishes tossed in choice of vinaigrette (vegan/dairy free)

Quinoa Lentil “Tabbouleh” Salad 13
Parsley, lemon, feta, pickled beets, herb vinaigrette, hummus

Beet & Chevre Salad 10
Blanched chilled greens, beets, chevre, sweet peas, toasted hazelnuts, Beet balsamic and preserved lemon vinaigrette

House seasonal vinaigrettes: Preserved Lemon, Garden Herb, Beet Balsamic
House dressing: Creamy herb dressing

ENTREES

Wild NW Salmon 26
Seared Salmon, beet balsamic vinaigrette & lemon aioli, wilted spinach, grilled asparagus, herbed potatoes (dairy free)

Lamb Trio 25
Lamb chop, slow braised lamb “carnitas”, Uli’s lamb Merguez sausage, mushroom, grilled polenta, spring vegetable

Wild NW Mushroom Dusted Halibut 28
Seared Halibut, truffle cashew cream, herbed potatoes, spring vegetables, (dairy free)

Nourish Garden Lasagna 24
Cauliflower/parmesan sheets layered with asparagus, beets, mushrooms, greens, tarragon/lemon/leek cream sauce

  • Add Dungeness crab 8

Duck Breast with Rhubarb Red Wine Reduction 26
Sweet potato hash and vegetable of the day

Nourish Plow Roast with Truffle Cashew Cream Sauce 22
Legume and vegetable loaf, vegetable of the day, sweet potato pesto hash (vegan/dairy free)

NW Shellfish Bouillabaisse 24
Local pink scallops, clams, mussels, calamari in rich fish broth, garlic butter, herb pesto crostini

PASTA

Serving Mannini’s gluten, corn and rice free, fresh pasta

Smoked Salmon Linguini 20
Sweet peas, spinach, wine, parmesan cheese, tarragon/lemon/leek cream sauce, pesto

Spring Vegetable Rigatoni 16
Asparagus, greens, peas, herbs, mushrooms, white wine pesto sauce (dairy free)

Add Protein

  • Hempler’s European bacon & parmesan 5
  • Seared Halibut 12
  • Seared wild salmon 10
  • Seared Duck breast 14
  • Uli’s spicy lamb sausage (2) 8

ARTISAN BURGERS

Served on house Brazilian cheese buns with greens.
Choose a side of oven baked potato fries, vegetable of the day, Sweet potato pesto hash or spring garden salad

Truffled Black Bean & Beet Burger 16
Hummus, pickled spring vegetables, Truffle cashew sauce

Smokey Beef Burger (Shorts Farm pasture raised beef) 18
Smoky Rogue blue cheese, Hempler’s Euro-bacon, Ghostfish stout-infused black mustard

Masala Lamb Burger (Umpqua Valley, OR) 19
Chevre, rhubarb/leek/garam masala chutney

SPRING LUNCH MENU

House Gluten Free Breads  4
Brazilian cheese bread |  Garlic bread | Caraway (Dairy Free)  |  Socca Flatbread (Vegan)  |  Farmhouse white bread

Carrot Ginger Potato Soup cup or bowl (vegan) 5/7
Ask about our soup of the day

LIGHT PLATES

Field Platter 12
Hummus, beet tapenade, socca flatbread, carrots, pickled vegetables (vegan/dairy free)

Dungeness Crab Cakes (2) 22
Preserved lemon aioli, greens, candied jalapeño, crostini

  • Add a crab cake 8

Baked Mt Townsend Cheese 15
Baked Cirrus cheese, spiced rhubarb chutney, caramelized garlic, balsamic reduction, crostini

Pizzetta 13
Rogue smoky blue, balsamic caramelized garlic, walnuts, smoked Ozette potato, arugula salad, balsamic drizzle

Steamed NW Clams 16
Finnriver apple cider, Hempler’s Euro-bacon, fish broth, shallots, garlic butter, Brazilian cheese bread

Bacon Stuffed Oysters 12
4 baked oysters topped with bacon and cheese

SPRING SALADS

Quinoa Lentil “Tabbouleh” 13
Parsley, lemon, feta, pickled beets, hummus, garden herb vinaigrette

Beet Chevre Spring Salad 10
Blanched chilled greens, beets, chevre, sweet peas, toasted hazelnuts, beet balsamic and preserved lemon vinaigrette

Spring Garden Salad 11
The best from the spring garden, greens, carrots, peas, radishes tossed in choice of vinaigrette (vegan/dairy free)

Add Protein

  • Hempler’s bacon & parmesan 5
  • Seared halibut 12
  • Ulli’s spicy lamb sausage (2) 8
  • Seared wild salmon 10
  • Seared duck breast 12
  • Chicken breast 9

House seasonal vinaigrettes: Preserved, lemon, garden herb, balsamic beet
House dressing: Creamy herb dressing

SANDWICHES & BURGERS

YOUR CHOICE OF A SIDE

  • Oven fried potato wedges
  • Cup of soup
  • Vegetable of the day
  • Pickled beets
  • Green salad
  • Sweet potato hash

Sides are also available for purchase individually 5

Dungeness Crab Melt 19
Spinach, mushroom, cheddar, tarragon/lemon/leek sauce on Brazilian cheese bun

  • Double your Dungeness crab portion 8

NW Wild Salmon & Bacon Sandwich 17
Seared Salmon, Hempler’s European bacon, apple, preserved lemon, aioli, arugula on toasted caraway bread

Garden Veggie Sandwich 14
Beets, pickled spring vegetable, arugula, pesto, hummus on toasted farmhouse white bread

Chicken & Melted Cirrus Cheese Sandwich 16
Melted Mt Townsend cheese, spinach, rhubarb chutney, Brazilian cheese bun

Pasture Raised Beef Burger (Shorts Farm, Chimacum) 15
Mustard greens, Dijon mayo, pickled onions, Brazilian cheese bun

Black Bean & Beet Burger 14
Mustard greens, hummus, pickled onions, Brazilian cheese bun

Pasture Raised Lamb Burger (Kol Simcha, Sequim) 16
Mustard greens, Dijon mayo, pickled onions, Brazilian cheese bun

Enhance Your Burger

  • Sharp Tillamook cheddar 2
  • Mushrooms (V) 2
  • Rogue smokey blue cheese 4
  • Hempler’s European bacon 4

LUNCH ENTREES

Portobello Mushroom Socca Quesadilla 15
Sautéed portobello, smoked Ozette potato, cheddar cheese, caramelized garlic, socca flatbreads with balsamic reduction (vegan cheese also avail +$2)

Lamb “Carnitas Tostadas” 18
Braised lamb on socca, greens, candied jalapeño, creamy herb dressing

Organic Chicken Pot Pie 16
Carrots, celery, parsnip, mushroom, handmade pastry

Spring Vegetable Rigatoni 15
Asparagus, greens, peas, herbs, mushrooms, white wine pesto sauce (dairy free)

Add Protein; see choices

Smoked Salmon Linguini 20
Sweet peas, spinach, wine, parmesan cheese, tarragon, preserved lemon, leek cream sauce, herb pesto

NW Shellfish Bouillabaisse 24
Pink scallops, clams, mussels, calamari in rich fish broth, garlic butter, pesto crostini

Nourish Plow Roast & Cashew Cream Sauce 16
2 Slices of a legume & vegetable loaf, with vegetable of the day (vegan/dairy free)

SPRING EARLY BIRD MENU

ALL ENTRÉES $15

EB side green salad $5
EB dessert $5
EB house wine $5

Steamed NW Clams 16
Finnriver cider, Hempler’s Euro-bacon, shallots, garlic butter, Brazilian cheese bread

Lamb, Beef or Bean Burger
Pasture raised beef or lamb or bean/beet patty with greens, Dijon mayo and pickled onion on Brazilian cheese bread served with oven potato fries or sweet potato pesto hash

Chicken Pot Pie
Roasted organic chicken, seasonal vegetables, creamy chicken gravy topped with hand made pastry crust

Plow Roast Plate (Vegan)
Nourish Plow roast, a grain, legume and vegetable loaf, topped with truffle cashew cream sauce, served with seasonal vegetables

Spring Vegetable Rigatoni
Asparagus, greens, peas, herbs mushrooms and white wine pesto sauce

Add Protein to your pasta

  • Hempler’s bacon & parmesan 5
  • Seared halibut 12
  • Ulli’s spicy lamb sausage (2) 8
  • Seared wild salmon 10
  • Seared duck breast 12
  • Chicken breast 9
BRUNCH MENU

Fresh farm eggs, nitrate free bacon, wild fish, pasture raised meats
Mostly local, organic, non GMO & prepared in our dedicated gluten free kitchen

 

 

 

House Baked Gluten Free Breads  4
Brazilian cheese bread |  Caraway (Dairy Free)  |  Socca Flatbread (Vegan)  |  Farmhouse white bread

Preserves .50

ENTREES

Nourish Sunday Morning  14
1 farm fresh egg, breakfast potatoes or pancake, 2 pieces of bacon or 1 Uli’s spicy lamb sausage or Canadian bacon

  • Add an extra farm fresh egg 3

House smoked salmon scramble  17
Eggs, green onions, lemon chevre, potatoes

Farmers Frittata  14
Seasonal vegetables, herbs, cheddar cheese, potatoes baked in eggs, Harissa carrot sauce

Carnivore Frittata  16
Spicy lamb sausage, bacon, ham, caramelized onion, sharp cheddar cheese, baked in eggs, creamy leek sauce

Hangtown Fry Omelet  16
Oysters, bacon, green onions

Roasted Mushroom & Winter Squash Hash  16
Potatoes, caramelized onions, winter greens, Harrisa sauce

House smoked wild salmon melt  17
Spinach, parmesan leek sauce, cheese bun, breakfast potato or salad

Portabella Stack   14
Mashed winter root cake, sautéed greens, smoked mushroom, poached egg, spicy Hollandaise sauce

Organic Chicken Pot Pie  17
Carrots, celery, parsnip, mushroom, creamy chicken gravy, hand made pastry

Breakfast Beef Burger  17
Bacon, egg, cheddar cheese on cheese bun, potatoes

SOCCA CREPES

Garbanzo flour crepe (DF/Vegan), with choice of filling, served with breakfast potato or greens. Choose from:

Spicy Vegetable  14
Socca crepe with Harissa carrot sauce (vegan)

Dungeness Crab  20
Socca crepe, mushrooms, sautéed greens parmesan cheese leek sauce

Spicy Lamb Sausage  16
Socca crepe, hummus, greens, mushrooms, curry ginger vinaigrette

EGGS BENEDICT

Half or whole order (we do not split whole order)
2-poached farm eggs, house Hollandaise sauce on Brazilian cheese bread, served with breakfast potato.

Classic Bennie  15 whole | 12 half
Canadian bacon

Dungeness Crab Bennie  20 whole | 16 half
Sautéed greens, creamy leek sauce

Veggie Bennie   16 whole | 12 half
Sautéed greens, beet relish on caraway bread with Harissa carrot sauce (Dairy Free)

PANCAKES

Buttermilk Almond Meal pancakes (1 or 3 cakes) 5/10
with real maple syrup

  • Add seasonal fruit and cream 3

Celebrate your Sunday with a Bloody Mary, Champagne Cocktail or Finnriver Pearmosa!

BRUNCH COCKTAILS

Nourish applies the same passion to the bar program as the food. Always local, fresh and seasonal. The bar focuses on Northwest Spirits, Beers, Wines and Ciders. Modern and classic cocktails crafted for your enjoyment, featuring our house-made syrups, elixirs & cordials.

Bloody Mary 10
Our house organic bloody Mary mix, gin or vodka, many garnishes

Mimosa 9
Organic orange juice and Washington bubbles

Finnriver Pearmosa 10
Pear cider, pear brandy wine, organic orange juice

Nourish Grand Mimosa 11
Washington bubbles, raspberry brandy wine, orange curacao, organic orange juice

French75 10
Voyager gin, lemon, cane syrup, Washington bubbles

KIDS $11 MENU

Nourish Burgers 
Pasture-raised organic beef burger or house bean patty (vegan), mayo, greens, Brazilian cheese bun with fries

Add cheese please
Sharp Cheddar Cheese (+ $2)

Wild Fish Fingers
Breaded fish with oven fries

Carrots and Dip
Carrot sticks, hummus, fruit and socca flatbread

Petite Pot Pie
Chicken, carrots, potatoes in creamy chicken gravy under a pie crust

Little Pizza – Cheese or Cheese Pepperoni

Cheesy Pasta
Linguini, butter & Parmesan cheese

— Includes FREE Cookie, Ice Cream or Fruit Crisp —

BEVERAGES / SWEET TREATS

Beverages

Rainshadow coffee 3.5

Rainshadow French press 8

Pot of tea 4
Black, green, white, herbal

Ice tea, lemonade 3

Shrubs 4

House Soda 4

Bottled soda 3
Virgil Coke, Root beer, Reeds ginger ale

Sparkling Water 3
Cucumber, Coconut, Citrus, Traditional

SWEET TREATS

Almond Carrot Cake (dairy free) 7
Moist almond and carrot cake served with dairy or non-dairy cream

Coconut Tart (dairy free) 8
Coconut pastry crust, seasonal fruit studded, coconut egg filling

Chocolate Decadence Cake 8
Rich, dense, organic dark chocolate cake served with dairy or non-dairy cream

Seasonal Fruit Crisp (Vegan) 6
Almond, oat, coconut oil topping over seasonal fruit compote, served with dairy or non-dairy cream

Ask your server about dessert specials!

Our Promise to You

We care about food, especially the food we serve you. We are concerned with where and how it was grown or raised. We want you to feel safe eating food at Nourish. The food we prepare is gluten free, mostly local, organic and minimally processed. Our kitchen is dedicated gluten free. We avoid products that have been genetically modified. All of our food is made from scratch, in our kitchen—even the ketchup! We aim to offer a selection of Vegetarian, Vegan, Meat and Seafood meals daily so you can each enjoy the food you want to eat.

Reviews

Tell us what you think! Please use the links below to tell us about your experience.

Nourish at Home

Learn about our Dine@Home program and print the weekly menu here

Photo Gallery