DINNER MENU SERVED DAILY 5:00p-10:00p

First Course

1/2 Shell Pacific Oysters*lemon, nasturtium mignonette

Grass-Fed Tenderloin Tartare*pickled mushroom, parmesan

Seared Foie Gras*brioche french toast, pistachio, stone fruit

Chilled Shrimptamarind cocktail, hearts of palm, citrus

Summer Sweet Corn Soupham hock, charred jalapeño

Charred Octopusfingerling potatoes, pork belly, green garlic and parsley vinaigrette

Featured Items

CharcuterieHouse-made and artisanal selections pickled vegetables, preserves, tarragon mustard. Add deviled eggs with bourbon-maple candied bacon for additional charge

Cheeselocal and old world selections, seasonal accompaniments, house-made sea salt cracker

Salads

Local Greensshaved vegetables, summer fruit, quinoa, honey vinaigrette

Farmer Chopsummer vegetables, kale, cashew cheese, herb garlic dressing, finocchiona sausage

Caesarparmesan, white anchovy, garlic-caper dressing

Heirloom Tomato and Arugulachèvre and fig toast, barrel-aged vinaigrette

Steak*

New York Steak Tasting

New York Steak Tasting*6 oz each: oregon grass-fed, brandt prime and painted hills thirty day dry aged. Add 6 oz 7X wagyu* for additional charge

New York

14 oz Carman Ranch, Oregon, Grass-Fed*

12 oz 7X Wagyu Beef, Colorado*

14 oz Brandt Prime, California, Corn-Fed*

18 oz Painted Hills, Oregon, Grain-Finished, Bone-In Thirty Day Dry Aged*

Tenderloin

8 oz Piedmontese, Nebraska, Grain-Finished*

8 oz Carman Ranch, Oregon, Grass-Fed*

Ribeye

24 oz Laney Family Farms, Oregon, Corn-Finished, Bone-In*

20 oz 7X Wagyu Beef, Colorado*

14 oz Carman Ranch, Oregon, Grass-Fed*

Butcher's Cuts

12 oz Brandt Flat Iron, California, Corn-Fed*

24 oz Painted Hills Porterhouse, Oregon, Grain-Finished*

Additions

Blue Cheese-Truffle Butter

Bone Marrow, Maple-Mustard, Thyme

Oregon Wasabi Crème Fraîche

Meat

Roasted Duck Breast and Confit Leg*baby turnips, dandelion, blueberry agrodolce

Smoked Bone-In Pork Loin*peaches, stout caramel, hazelnut

Roasted Half Chickentamarind raisin basmati, snap pea and cherry tomato salad

Fish

Seared Alaskan Halibutsweet corn and chanterelle risotto, black garlic

Dayboat Scallops*heirloom grains, smoked celery root, crisp garlic

Wild Salmonfennel pollen, warm olive jus, pepperonata and basil

Sides

Pole Beanssweet pepper-almond romesco, rose petal

Creamed Spinachcrisp sunflower and parmesan

Farm Friesrusset burbank

Baked Mac N' Cheesecured tomato, brioche crumbs

Sweet Corn Maque Chouxshishito pepper, green tomato

Roasted Foraged Mushroomsshallot

Yukon Gold Potato Puree

Twice Baked Fingerling Potato Tartcheddar, bacon, chives

Disclaimers

SurchargeA 3% surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members

Health*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please inform your server of any allergies or dietary restrictions