CURRENT MENU

SMALL

Warm whey bread, cultured brown butter, sea salt

8.

Beetroot, horseradish, buttermilk, dill

12.

Heirloom potatoes, fennel, preserved lemon

15.

Young winter lettuces, marigold vinaigrette, bergkaese

13.

Turnip soup, leek marmalade, preserved truffle

14.

Poached tuna, smoked mayonnaise, celery, rieska

18.

LARGE

Chicken, turnip, smoked apple, kale, truffle

36.

King oyster mushroom, sweet onion, duxelles,

29.

Braised lamb neck, carrots, onions, lamb jus

36.

Open ravioli d’uovo, beef rib ragout, ricotta, slow cooked egg*

35.

Seared dayboat albacore*, heritage potatoes, leek, brown butter

34.

TASTING MENU

10% of proceeds go to community based charities

Sablefish crostades, creme fraiche, horseradish

Josi carrots, vadouvan honey, sour butter, crispy garlic

Slow cooked egg*, sweet onion stew, oregon truffle

Oregon albacore*, beef rib, mushroom

Chicken, braised cabbage, mustard, dill

Chocolate pot de creme, hazelnut praline, salted caramel chantilly

85.

Participation of the table required

SWEETS

Lemon posset, candied lemon, vanilla, chamomile
9.

Salted chocolate cremeux, anglaise, caramel, brown butter
11.

Spiced pear upside down cake, brown butter ice cream
11.

Sorbet
10.

Substitutions politely declined.

Ingredients subject to change by availability.

*The state of Oregon would like us to mention consuming raw or undercooked foods can cause foodborne illness.