A’ la Carte

Beet Carpaccio

Black Garlic Chevre Mousse, Pistachio

Halibut Cake

Pacific Halibut Cheek, Hazelnut Romesco, Pickled Sweet Pepper, Mustard Greens

Mussels

Totten Inlet Mussels, Chorizo, Fennel, Cara Cara Orange-Sambuca Butter, Focaccia

Beef Tartare

Prime Beef Tenderloin, Bone Marrow Brulée, Herbs, Scallions, Sour Dough Crackers

Summer Salad

Petite Greens, Cherries, Apricots, Candied Pecans, Chevre, White Balsamic Vinaigrette

Endive Salad

Endive, House-Made Nutella, Bleu Cheese, Candied Hazelnut, Apple Vinaigrette

Steelhead

Steelhead Trout, Cous Cous, Fennel, Saffron, Lemon, Blueberry Beurre Rouge

Halibut

Pacific Halibut*, Summer Vegetable Gratin, Ricotta-Stuffed Squash Blossom, Blueberry Pesto

Pheasant

Pheasant Breast, Mustard Greens, Vanilla-Carrot Purée, Turnip, Tarragon Pan Jus

Pork

Molasses-Brined, Charred Scallion-Polenta Cake, Squash, Peach-Blueberry Compote

Beef

Prime Beef Tenderloin*, Pommes Confit,Asparagus, Garlic Scape, Ramp, Pink Peppercorn Bordelaise

Vegetarian

Smoked Paprika Tagliatelle, Filbert Pesto, Blistered Tomato,Calabrian Chile Tapenade, Sweet Peppers, Parmesan Cheese

Three Courses $120 Four Courses $130

Summer Salad

Petite Greens, Cherries, Apricots, Candied Pecans, Chevre, White Balsamic Vinaigrette

Halibut

Pacific Halibut*, Summer Vegetable Gratin, Ricotta-Stuffed Squash Blossom, Blueberry Pesto

Pheasant

Pheasant Breast, Mustard Greens,Turnip, Vanilla-Carrot Purée, Tarragon Pan Jus

Beef

Prime Beef Tenderloin*, Pommes Confit,Asparagus, Garlic Scape, Ramp, Pink Peppercorn Bordelaise

Dessert

Vanilla Panna Cotta, Apricot Tart, Chocolate Mousse

Five-Course Tasting Menu $150

To be served properly, the Tasting Menu must be ordered by the entire table.

Recommended Wine Pairing

$45

2022 Trisaetum Vineyards Coast Range Estate Dry Riesling

Newberg, Oregon

2023 Patricia Green Cellars Reserve Pinot Noir

Newberg, Oregon

2017 Sineann Sweet Sydney Zinfandel Ice Wine

St. Paul, Oregon

Conan Haubrich, Nathan Bates, Alex Zenak, Susie Beck, Chefs

*Consumption of undercooked or raw foods may increase the chance of food-borne illness.

5 Course Tasting Menu

Dessert

Strawberry Crème Brûlée

Fresh Fruit, Strawberry Powder

Panna Cotta

Vanilla, Hazelnut Florentine, Blueberries

 Chocolate Mousse

Pinot Noir Gelée

 Carrot Cake

Hazelnuts, Vanilla, Orange Drizzle

 Berry Crumble

Boysenberries, Blueberries, Blackberries, Pecans, Vanilla Ice Cream

 Cheese

Imported and Craft Cheeses, Fresh Fruit, Marcona Almonds

  House-Made Ice Cream and Sorbet

Selection du Jour