CURRENT MARCH 2022 MENU

MENU CAN BE ORDERED FOR PICKUP AS WELL 

PLEASE CALL 503.935.3761 TO RESERVE

 

  APPETIZERS

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SALADE DE DUNGENESS CRABE   21

maitake . creme fraiche . trout roe . tarragon

 

CRISPY SAVOYARD CHEESE BONBON   15

phyllo dough . organic greens. local raw honey

 

MOUSSE DE POULET  15

amarena cherries . pickled onion . port gelée

 

TARTAR DE BOEUF  17

egg . crispy shallot . toast

 

 ROASTED BEET SALADE NAPOLEON   15

ricotta . cara cara . hazelnut . arugula . sherry

 

RADISH SALADE   14

melange de radish . radicchio . mint . brown beurre blanc

 

 WARM BAGUETTE  9

honey butter . beet sea salt  . castelvetrano olives

 

 ENTREES

 

 MUSCOVY DUCK CONFIT   29

veloutée . haricots blanc . lardon confit . carrot . orange peel

 

SWIFT FARMS SHORT RIB BOURGUIGNON   31

celeriac-potato puree . braised mustard green . red wine jus

 

WILD SEA SCALLOPS   31

sunchoke espuma . poached artichoke . lemon aioli

 

WILD MUSHROOM RISOTTO   26

wild mushroom duxelle . truffle oil . fine herb

 

 

SWEETS

 

FLOURLESS CHOCOLATE TORTE     11

orange curd . ganache . sepremes

 

LEMON CURD CREPE    10

 wild berry  puree . vanilla bean cream 

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EXECUTIVE CHEF - HARLEY SHEPARD

SOUS CHEF - VINCENT MORESCHETTI