CURRENT MENU

SMALL

Warm whey bread, cultured marigold butter, sea salt

8.

Beetroot, rhubarb, shaved blue cheese

12.

Meishan pork belly, lightly dried tomato, marigold vinaigrette

18.

Lil’ gems, ricotta, little tomatoes, green goddess

12.

Golden zucchini soup, sablefish brandade, herb salad

14.

Smoked salmon, lemon cucumbers, tomatoes, pickled walla wallas

15.

Zucchini bread sauteed in butter, soft cheese, shaved squash

14.

Poached albacore tuna, unripe blueberry capers, summer flowers, rieska 

18. 

LARGE

Chicken, caramelized lobster mushroom, polenta, natural jus

29.

Hand cut tagliarini, heirloom tomato, walla walla sweet onion, poached duck egg

28.

Heritage pork, charred eggplant, caponata, pork jus

35.

Dayboat sablefish, heirloom cauliflower, confit shallot, brown butter

34.

Columbia River King salmon, ratatouille, tomato jam, basil cream

38.

Albacore tuna, broccoli, local urchin, lemon 

34.

PRIX FIXE
10% of proceeds go to local charities

Heirloom tomatoes, nectarines, farm greens 

Black cod, summer squash, marigolds

Roasted chicken thighs, brassicas, brown butter

50.
Participation of the table required

SWEETS

Lemon posset, rhubarb, vanilla
9.

Salted chocolate cremeux, anglaise, caramel 
11.

Peach upside down cake, brown butter ice cream
11.

Peaches and blueberries, sauternes, fresh lemon cream
10.

Sorbet
10.

Substitutions politely declined.

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