Daily menu changes allow the Heathman to take full advantage of local and seasonal ingredients. Dinner menu items may include:

• Chef's Charcuterie selection of Chicken Liver Pot De Crème, Foie Gras Terrine and Potted Duck Confit Rillette
• Crispy Veal Sweetbreads with roast cauliflower florets, cauliflower puree, grapefruit, caper, golden raisins and brown butter emulsion
• Grilled Lamb Tongue Salad with warm fingerling potato salad, bacon lardons and frisée
• Miners Lettuce & House Smoked Duck Breast with pickled shimenji mushrooms, cantal cheese and saba
• Braised Oregon Rabbit Leg with herbed barley, spring onion, haricot vert and yellow foot mushrooms
• Pork Cheeks & Diver Scallop with chive beluga lentils, braised salsify, bacon lardons and organic carrot puree
• Wild Chinook Salmon with pea tendrils, fava beans, crispy oyster mushroom and spring onion parsley pistou