CURRENT MARCH 2022 MENU
MENU CAN BE ORDERED FOR PICKUP AS WELL
PLEASE CALL 503.935.3761 TO RESERVE
APPETIZERS
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
EXECUTIVE CHEF - HARLEY SHEPARD
SOUS CHEF - VINCENT MORESCHETTI