Fresh, wild Chinook salmon glazed with birch syrup, served with a wild, trailing blackberry glaze, grilled nodding onions, and fiddleheads garnished with wild sorrel.
Wild soapberry ice cream
Sweet woodruff sorbet
Candied sea lettuce, served with wild, candy cap mushroom (Lactarius fragilies) ice cream and a red huckleberry compote
I've been working on a menu poem. I'm including the main plates here and leaving out most of the other text. It may seem rather abstract, but don't you get carried away by the stinging nettles, sea asparagus and sweet woodruff sorbet? I've edited these dishes a few times, and included a few poisonous items on accident.
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