Dinner Samples
OUR MENU CHANGES DAILY based on the freshest product available to us locally
10 course Tasting menu
6 seats at the chef’s counter available nightly.
Featuring the best products available in the San Juan Archipelago, showcased over ten thoughtful and creative courses.
Reservations required.
Grilled Judd Cove Oysters, Spiced Butter
GrosGrain, Semillon Pétillant Naturel, 2022
Braising Green Donut, Local Chevre, Caraway Yogurt
GrosGrain, Semillon Pétillant Naturel, 2022
Glazed Beets, Preserved Berries, Horseradish, Onion Jam
Domaine Tempier, Bandol, 2022
Pommes Panisse, Onion, Salt Cured Egg Yolk, Herb Aioli
Ronchi Di Cialla, Cialla Bianco, 2017
Cherry Gazpacho, Fennel, Anise herbs, Savory Chantilly
Weingut Beurer, Rosé Trocken, 2023
Matia Sourough, Cultured Butter, House Marmalade
Schloss Gobelburg, Kamptal Riesling, 2017
Sockeye, Head Lettuces, Mushroom Escabeche, Ikura, Unripe Strawberry
Schloss Gobelburg, Kamptal Riesling, 2017
Local Pork Chop, Gai Lan, Carrot Top Salsa Verde, Carrot Romesco
San Fereolo, Dogliani, 2020
La Stoppa, Ageno Bianco, 2020
Foie Gras Tartlet, Raspberry, Chamomile
Savannah Verdehlo, Madeira
Oregano Parfait, Strawberry, Olive Oil
Savannah Verdehlo, Madeira
DIning room 6 course
5 tables available in the dining room, for short format tasting menus.
The short format tasting menu is an opportunity to take a journey through the bounty of the San Juan and Skagit farmland, while enjoying a private table with your loved ones.
Reservations encouraged but not required.
Judd Cove Oyster, Matia Hot Sauce
Nicola Gatta, Quattrocento, Franciacorta, Lombardy, nv
Dried Carrot, Nettle Porridge, Sunflower, Nasturtium
Cornelissen, “Susucaru”, Rosato, Sicily, 2023
Matia Sourdough, Cultured Butter, Fall Marmalade
Burja, Bela, Vipava Valley, Slovenia, 2020
Roasted Sablefish, Sweet Peppers, Chanterelle, cauliflower
Burja, Bela, Vipava Valley, Slovenia, 2020
Local Pork Coppa, Early Fall Fruits, Onion
Gorgiste, Gamay Noir, Rainmaker Vineyard, Columbia Gorge
Dessert Of Sweet Corn
Baltimore Rainwater Madeira
Lounge
20 seats in the lounge, and 5 at the bar.
A playful and casual version of the Matia vision. The lounge’s kitchen focuses on Chef Avery’s favorite dishes over the past 10 years, as well as seasonal snacks, and lots of fresh made pasta.
Now accepting reservations for the first seating, but walk in spaces reserved at the bar and in the latter half of the evening!
Matia Sourdough, Seasonal Marmalade, Cultured Butter
Local Greens, Maple-Miso Vinaigrette, Toasted Seeds, Samish Bay Gouda
Judd Cove Oysters On the Half Shell, Asparagus Brine, Lovage Oil
Rotating House Charcuterie, Strawberry Mostarda, Foccacia, House Pickles
Cacio e Pepe Fritta, Parmesan Mousse, Black Pepper Oil
Skagit Tomatoes, Spiced Peanut Butter, Chili Crisp, Matia Furikake, Rice Milk Sorbet
Sockeye Salmon Crudo, Roasted Beets, Horseradish Cream, Rye Waffles
Mussel Escabeche Toast, Burnt Spring Onion Aioli, Marinated Carrots, Fried Chickpeas
Dopio Ravioli, Pea Mousse, Mint Riccota, Summer Squash, Parmesan
Spaghetti, Smoked Tomato Butter, House Cured Pancetta, Pecorino, Breadcrumb
Mad Hatcher Chicken Roulade, N’duja Pain Perdu, Oyster Mushrooms, Roasted Cherry Jus