… WE ARE NOW OFFERING HAND SELECTED WINE PAIRINGS EACH WEEK, THAT CHANGE WITH EVERY MENU. THAT MEANS THAT ALONG WITH THE FIVE OR SIX COURSE TASTING MENU ($52, AND $45- RESPECTIVELY)- YOU CAN ALSO GET A SMALL GLASS OF WINE WITH EACH OF THOSE COURSES ($35 FOR 6, $30 FOR FIVE).
SEATINGS ARE MAINLY AT 6PM AND 8:45- UNLESS SPECIAL ARRANGEMENTS ARE MADE. WE DO RECOMMEND CALLING AHEAD FOR RESERVATIONS.
503.841.6968
MENU (WINE PAIRINGS IN ITALICS)
CHILLED SCALLOP IN LEMON OIL
SEARED PORCINI MUSHROOM
ENGLISH PEA SALSA
COLD CUCUMBER WATER
LABBE ABYMES BRUT DE SAVOIE-NV
CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEE
STEAK TARTARE WITH QUAIL EGG TOAST
CHICKEN LIVER MOUSSE CRACKER
PORK CHEEK TERRINE, HERBED CRÈME FRAICHE
ADAM DHRONHOFBERGER THOLEY RIESLING HALBTROCKEN-2002
MESQUITE GRILLED PETITE NEW YORK STEAK
CHERRY TOMATO REMOULADE
BACON WRAPPED LITTLE GEMS & ROQUEFORT
POMMES FRITES
HAUTS-CHASSIS LES GALETS CROZES-HERMITAGE-2006
SPRING HILL FARMS FRISEÉ
BING CHERRIES, DUCK CONFIT
BANYULS VINAIGRETTE
MICHAEL LAFARGE PASSETOUTGRAIN-2005
STEVE’S CHEESE:
PHOLIA FARMS ‘HILLS PEAK’ (NIGERIAN GOAT-OR.)
AFFI DELICE (CHABLIS WASHED COW-FR.)
NEAL’S YARD KEEN’S CHEDDAR (RAW COW-UK.)
POACHED APRICOTS, CANDIED HAZELNUTS
AGED BALSAMIC & FLEUR DE SEL SHORTBREAD
LOCAL HONEYCOMB
BOTTGEYL MUSCAT D’ALSACE ‘LES ELEMENTS’-2005
SUMMER BERRY TRIFFLE
LEMON VERBENA ICE-CREAM
ITHACA PENELOPE DOLC DE GARNATXA BLANCA
SUBSTITUTIONS POLITELY DECLINED.