Alderwood Bistro menu

Half a pound of local mussels steamed in a white wine and cream broth with fennel pollen and fresh herbs, served with grilled organic sourdough bread.

Crispy fritters made with local beets, carrots, and onions, served with beet hummus, pickled beets, a spicy chili-nut salsa, and fresh herbs.

Lightly breaded and fried squid served with tangy pickled peppers and a creamy garlic dipping sauce.

These hand-cut organic fries are seasoned with truffle salt and Pecorino cheese, finished with fresh herbs, and served with a side of garlic aioli.

Hand-cut organic potatoes served with a side of house-made garlic mayonnaise.

This appetizer features wood-fired sourdough bread served with roasted beet hummus, pickled beets, and fresh local radishes.

This wood-fired pizza features a creamy red sauce topped with four cheeses, locally foraged mushrooms, smoked pork, sweet corn, Jimmy Nardello peppers, and balsamic-rosemary roasted grapes.

This wood-fired pizza features a blend of four cheeses and red sauce topped with pepperoni, olives, oven-dried tomatoes, citrus, chili flakes, oregano, and fennel seeds.

This wood-fired pizza features a red sauce base topped with pepperoni, mushrooms, olives, a four-cheese blend, and fresh herbs.

This wood-fired pizza features spicy Chaurice sausage, tangy pickled peppers, caramelized onions, and a four-cheese blend over a classic red sauce, finished with fresh herbs.

This wood-fired pizza features a variety of seasonal vegetables and four types of mushrooms seasoned with herbs and garlic, finished with vegan pesto and pickled onions.

This wood-fired pizza features a blend of shiitake, portabella, cremini, and oyster mushrooms with caramelized onions, four cheeses, and crème fraîche, topped with fresh herbs and a small side salad.

This wood-fired pizza is topped with a blend of four cheeses, vegan pesto, and a variety of seasonal vegetables including broccoli, carrots, turnips, and red onion.

This wood-fired pizza features a blend of mozzarella, Pecorino, fontina, and provolone cheeses over a red sauce, finished with fresh herbs.

A six-ounce grilled flat iron steak served with a sauté of chanterelle and lobster mushrooms, sweet corn, mashed potatoes, and sautéed greens.

This wood-fired Coho salmon is served with crispy fingerling potatoes, roasted vegetables, and your choice of either a roasted pepper-hazelnut pesto or a peach-cucumber salsa.

This slow-roasted, herb-crusted pork roast is served with apple-rhubarb chutney, gravy, buttermilk mashed potatoes, sautéed greens, and crispy onions.

Handmade ricotta and basil dumplings served with sautéed chanterelle and lobster mushrooms, grilled eggplant, sweet corn, and tomatoes in a whey pesto sauce, topped with fresh mint and crispy onions.

A 6-ounce grilled flat iron steak served with house-cut French fries, sautéed local greens, aioli, and your choice of blue cheese-tarragon or umami miso-kimchi butter.

This meatloaf is made with a blend of local grass-fed beef and chorizo, wrapped in bacon, and served with a madeira-mushroom gravy, sautéed greens, buttermilk mashed potatoes, and crispy onions.

This dish features crispy chickpea fritters layered with sautéed mushrooms, local greens, and roasted peppers, finished with a savory cashew-garlic-turmeric sauce, pesto, and fresh herbs.

This vegan entrée features wood-fired roasted vegetables, beet hummus, sautéed mushrooms, and crispy fingerling potatoes, finished with a savory chili, sesame, and seed-based macha sauce.

This dish features a house-made vegetable fritter seasoned with Berbere spice, layered with roasted seasonal vegetables, mushrooms, red sauce, and four cheeses, served alongside sautéed local greens.

Three pieces of crispy, locally caught rockfish served with fresh-cut fries, a side of remoulade sauce, and a zesty cabbage-carrot slaw.

Four 1.5-ounce portions of mild, flaky rockfish served as an entree.

This salad features fresh local greens topped with organic citrus, French blue cheese, and toasted hazelnuts, finished with a sherry vinaigrette.

This salad features crispy fried calamari served over fresh greens with pickled peppers and a house-made makrut-lime vinaigrette.

This salad features fresh greens tossed in a three-peppercorn Caesar dressing, topped with pecorino cheese and house-made turmeric-sesame sourdough crisps.

A fresh salad of pickled beets, radish, and local greens, topped with toasted sunflower seeds and goat cheese, served with a house-made sherry vinaigrette.

A fresh mix of local organic greens topped with toasted sunflower seeds and sliced radish, served with a house-made sherry vinaigrette.

A hearty soup made with organic black beans, grass-fed beef, tomatoes, and a blend of spices.

• Cup (8 oz.)$7
• Bowl (12 oz.)$10

A 12-inch wood-fired pizza topped with red sauce and cheese, available plain or with your choice of additional toppings.

A slice of bacon-wrapped beef and chorizo meatloaf served with mashed potatoes, sliced carrots, and a side of ketchup.

Two pieces of crispy, deep-fried local rockfish served with house-cut organic fries and a side of ketchup.

A simple salad of fresh, locally grown organic greens served with a creamy house-made dressing.

A rotating selection of fresh, local, organic vegetables roasted in a wood-fired oven with olive oil, garlic, lemon zest, and herbs.

Creamy organic mashed potatoes made with buttermilk and butter, finished with a topping of crispy onions.

Fresh kale and chard sautéed with red onions, carrots, olive oil, butter, and vegetable stock, with a vegan option available upon request.

Crispy fried organic fingerling potatoes served with a side of house-made garlic mayonnaise and pickled red onions.

A traditional Korean-style fermented side dish made with napa cabbage, carrots, and spicy serrano chilies.

This crustless, caramelized cheesecake is flavored with vanilla and citrus, served with a blueberry-rhubarb sauce and whipped cream.

This moist carrot cake is made with local carrots, hazelnuts, and currants, finished with a maple-cream cheese frosting and a hint of ginger.

This flourless dark chocolate brownie is layered with ganache and served with raspberry puree, cocoa nibs, toasted hazelnuts, and whipped cream.

This chilled vanilla bean and lavender custard is sweetened with honey and topped with a layer of crisp, caramelized sugar.