CURRENT MENU

SMALL

Warm buttermilk bread, cultured brown butter, sea salt

8.

Beetroot, pickled sultanas, blue cheese, hazelnut granola

12.

Lamb croquettes, mushroom agrodolce, rosemary

15.

Salad of apple and hakurei turnip, white truffle, mizuna

16.

Kohlrabi soup, grilled pork, pickled kohlrabi

14.

Poached tuna, smoked mayonnaise, celery, rieska

18.

LARGE

Chicken, Oregon black truffle, cabbage, cream

36.

Sage crepes, winter squash, apple, fresh cheese

29.

Pork, heritage carrots, kale, cranberry chutney

36.

Black cod, leek, potato, Dungeness crab, brown butter

40.

Seared albacore*, sprouting purple broccoli, Tillamook Bay uni

38.

TASTING MENU

10% of proceeds go to community based charities

Sablefish crostades, creme fraiche, horseradish

Purple broccoli, ricotta, crispy garlic

Tagliarini, white truffle, egg yolk, parmigiano

Oregon albacore*, shaved brussels, fermented sunchoke, smoked apple

Chicken thigh, rosemary, kale, polenta

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.