Menu – February 2018

“Chips-n- Dips”

assorted root chips and “cheese dips”, yogurt, farmers cheese, chèvre and goats feta
Stoller 2016 Dundee Hills Chardonnay, Oregon

Chilled Artichoke Custard

carrot gelée, crème fraîche, crispy artichokes
Toffoli NV Extra Dry Prosecco, & Pear Brandy

63° C “Egg Salad”

brioche “crouton”, steelhead roe, pickled ramps and celery aioli, mustard seed vinaigrette,  oyster flowers
Upper Five 2015 Sauvignon Blanc, Talent , Oregon

Rabbit-n-Puff

foie gras/crimini duxelle, pear/balsamic puree, kumquat, frisee and olives
Quady North 2015 Ox Block Viognier, Oregon

Scallop

smoked fish/prawn mousseline filled squash blossom, sea grass/fennel “herb salad”, preserved meyer lemon
Chehalem 2013 Riesling, Oregon

OR

RockFish

skin on, cauliflower, olive demi glacé, eggplant, mussel & clam giardiniera
Stoller Estate 2016 Chardonnay, Dundee Hills, Oregon

OR

“Tongue-n-Cheek”

beef cheek, crispy polenta, pancetta, parmesan frico, butter braised radish, pickled tongue “salsa verde”
Cowhorn 2013 Syrah 21, Applegate Valley, Oregon

OR

Ribeye

“sour cream & chive” twiced baked potato, “ranch”, brussel sprouts, demi glazed cipollini, shimejis, baby turnips
Bethel Heights Eolian 2013 Pinot Noir, Eola, Oregon

Cynar Panna Cotta

hazelnuts, candied artichokes
Lustau East India Solero Sherry, Spain