Menus

Tasting Menu

succulents, shigoku oyster, seaweed vinegar, dill
fish & chips, halibut, pommes soufflé
bacon & eggs, pork belly, caviar
creek raised trout (3 part sequence)

warmed in cedar, cured, smoked | sandwich of skin, roe, spine meat, horseradish | custard made of dried bones, aged radish
giant clam, buttermilk whey, pork fat

parker house roll
bbq carrot, elderberries
aged duck

sprouted buckwheat tartelette, liver, leg ham | grilled whole, innards ragout, chestnut, winter greens, huckleberry | tempura fried feet
hickory gold cornbread, grilled butter
sonoma lamb, grilled olive & nettle stew

garnet yam, condiment of dried lamb shoulder | delicata squash, its juices & seeds, dried lamb liver
pine needle sorbet, strawberries
apple pie, thyme ice cream

5-course menu

Sample Description Only

succulents, shigoku oyster, seaweed vinegar, dill
or
fish & chips, halibut, pomme soufflé
creek raised trout

cured, smoked, warmed in cedar | skin & roe, horseradish mayonnaise
giant clam, buttermilk whey, pork fat

parker house roll
or
aged duck, innards ragout, chestnut, winter greens, huckleberry

hickory gold cornbread, grilled butter
sonoma lamb, grilled olive & nettle stew
or
black cod, saskatchewan chanterelles, sunflower seed fat, spinach
dandelion chocolate, cocoa nib, husk
or
caramelized bread custard, jasmine, toasted milk

Our full tasting menu is priced at $175. We are happy to accommodate most dietary restrictions for our full tasting menu and 5 course tasting menu with notice ahead of time. We do not make these modifications for our a la carte menu.

If you booked a dining room table and would prefer a 5 course menu instead of the default tasting menu, please let our reservationist know when you confirm the reservation.

Birdsong's corkage policy is $50 per 750ml bottle; the limit per party is two bottles. The corkage for magnums is $100 per bottle; the limit per party is one bottle.

Menus

succulents, shigoku oyster, seaweed vinegar, dill

fish & chips, halibut, pommes soufflé

bacon & eggs, pork belly, caviar

creek raised trout (3 part sequence)

giant clam, buttermilk whey, pork fat

bbq carrot, elderberries

aged duck

hickory gold cornbread, grilled butter

sonoma lamb, grilled olive & nettle stew

pine needle sorbet, strawberries

apple pie, thyme ice cream

succulents, shigoku oyster, seaweed vinegar, dill

fish & chips, halibut, pomme soufflé

creek raised trout

giant clam, buttermilk whey, pork fat

aged duck, innards ragout, chestnut, winter greens, huckleberry

sonoma lamb, grilled olive & nettle stew

black cod, saskatchewan chanterelles, sunflower seed fat, spinach

dandelion chocolate, cocoa nib, husk

caramelized bread custard, jasmine, toasted milk

parker house rolls

hickory gold cornbread

fish n chips

bacon and eggs

creek raised trout

giant clam

grilled radicchio

mutton

wild boar rib

black cod

aged duck

bbq carrot

caramelized brioche

dandelion chocolate