We enjoyed their Three Dips with Crudités & Lavash Crackers, which includes a castelvetrano olive tapenade, walnut muhammara and a red pepper hummus (above). Nice sharp flavors that could stand up to the fizz of my sparkling water and the bite of Dan's ginger beer.
I ordered the Hanger Steak with fingerling potatoes, with a side of beets and goat yogurt. Dan had the Neah Bay King Salmon with corn and edamame and added a twice baked sweet potato with maple. We shared back and forth and everything was good, but my favorite dish was the sweet potato, which was whipped and almost souffle like. Note to self, this Thanksgiving, figure out how to make a sweet potato souffle!After dinner, hold hands and wander a few doors down for a sweet treat. It will be a lovely evening, I promise.