CURRENT MENU

SMALL

Warm whey bread, cultured brown butter, sea salt
9.

Heirloom radishes, miso butter, sea salt
10.

Beetroot, blue cheese, apple, dill
13.

Raabs, bergkase, cured egg, crispy garlic
16.

Soft cheese, mushroom caponata, rye crackers
17.

Hakurei turnip soup, bacon-shallot marmalade, soft poached egg*
15.

Rockfish aguachile*, serrano, cabernet onion, citrus
18.

LARGE

Sablefish, beets, horseradish, kale
36.

Thornyhead Rockfish, white beans, preserved lemon, green garlic
35.

Meishan pork*, black lentil, bacon, cider jus
38.

Columbia River King Salmon*, warm mushroom salad, dill fumet
42.

Ragout of Sugarfield lamb, raabs, green garlic-lamb jus, potato
41.

TASTING MENU

Smoked salmon salad, creme fraiche, shaved radish

Farmer’s cheese tart, beet marmalade, mizuna

Slow cooked duck egg*, barley ‘risotto’, Oregon truffle

Black Cod, bacon, beluga lentil

Chicken vin blanc, raabs, kale

Chocolate pot de creme, hazelnut praline, salted caramel chantilly

85.
wine pairing 55.

Participation of the table required.
Price does not include 20% service gratuity

SWEETS

Lemon posset, candied lemon, vanilla, chamomile
9.

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

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

Pear crumble, ginger, miso ice cream, hazelnut
11.

Pacific Northwest Cheeses, condiments, crackers
19.

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.