VALENTINE’S DAY MENU

OMNIVORE

Scallop* crudo, fennel, vanilla

Salad of greens and herbs, vinaigrette, pan grattato

Ragout of heirloom potatoes, slow-cooked egg*, chard stem, truffle

Albacore*, beets, leek, crème fraîche

Beef, braised ragout, greens, potato creme

Chocolate crémeaux, meringues, cardamom, vanilla

HERBIVORE

Beet terrine, dill, buttermilk

Salad of greens and herbs, vinaigrette, pan grattato

Open ravioli, slow-cooked egg*, ricotta, truffle

Hakurei turnip, Yaya carrot, vadouvan honey, crème fraîche

Lion’s Mane schnitzel, soubise, pickled chard stem, duxelles

Spiced coronets, caramelized apple, pastry cream

♥️

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.