Please note, between 4:00 and 5:00pm, only starters and salads are available. Menu items are subject to change. Thank you!

starters
toasted sourdough baguette3
soup du jourcup 6 bowl 8
French onion soup10
a classic done our way
poutine 18
fries with duck confit, cheese curds, duck demi-glace and pickled slaw
chevre frite(s)10/14
fresh goat cheese breaded and fried, served with onion marmalade and croutes
Spanish steamed mussels*18
mussels steamed with leeks, shallots, tomato, cream, Calabrian chilies and chorizo, garnished with cilantro and served with croutes
salmon cakes16
lightly breaded and fried; served with arugula-fennel salad and remoulade
roasted carrots 14
with za’atar aioli, feta, toasted almonds and cilantro micro greens
roasted beets and burrata14
beets, heirloom cherry tomatoes, and cucumber ribbons with a burrata ball, toasted pistachios, beet coulis and sourdough baguette toasted with garlic oil
hummus plate12
roasted beet hummus topped with feta, pistachios, za’atar spice, olive oil, sesame seeds and chickpeas with toasted pita and sliced vegetables
add ground lamb for 4
gambas al ajillo18
prawns sauteed with lemon, sherry vinegar, garlic, onion, smoked paprika and butter; served with harissa garlic toast

salads
garden salad8
organic mixed greens with cucumber, tomato, carrot, and croutons with your choice of dressings
Mediterranean salad16
spinach and mixed greens tossed in romesco vinaigrette with Kalamata olives, artichoke hearts roasted red pepper, cherry tomatoes and feta cheese
beet and pear salad15
roasted beets, Bartlett pears, leeks and arugula tossed in Calabrian chili vinaigrette with sourdough baguette croutons over honey goat cheese whip and pistachio dust
harvest salad15
curly kale, butternut squash, shaved brussels sprouts, roasted apples, candied pecans and feta in tahini-maple syrup dressing

mains
smoked duck breast (usually only available on Friday and Saturdays)37
Fog Hollow Farm duck pan-seared medium-rare, served with chipotle-cherry-red wine reduction, mashed potatoes and roasted vegetables
braised short ribs38
bone-in beef short ribs braised in red wine and mirepoix vegetables with balsamic roasted shallots, sautéed rainbow chard and celeriac-potato puree; garnished with pistachio gremolata
huckleberry pork tenderloin29
herb-Dijon mustard crusted Carlton Farms pork tenderloin with huckleberry gastrique, sweet potato pave, and sauteed red kuri squash, leeks, beets and rainbow chard
Baharat spiced lamb chops31
grilled Anderson Ranches bone-in lamb chop seared medium-rare and served with harissa lebnah, lemon pearl couscous and summer vegetable tagine
chanterelle & pumpkin pasta27
tagliatelle tossed in sage-browned butter-pumpkin cream sauce with Italian sausage, chanterelles and onion over parmesan fonduta with toasted hazelnut, fried sage and shaved parmesan
salmon of the day*market price
ask your server for today’s selection
butternut squash risotto27
with arugula, cannellini beans and farro tossed in lemon vinaigrette with blistered tomatoes and cilantro-parsley oil

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Wild mushrooms are not an inspected food product.  They may also increase your risk of enjoying your food.

4% processing fee will be applied to all bills paid with cards

20% gratuity on parties of 6 or more

we use Fog Hollow Farm, Longs Meat Market, Newman’s Fish Market, Cattail Creek Lamb, Laughing Stock Farm, Face Rock Creamery, The Bread Stop, Camas Swale Farm, Oregon’s Local Coast Seafood, Caffé Pacori and as many other local farms, harvesters and producers as we possibly can.