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Dinner Menu

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

First Course

1/2 Shell Pacific Oysters*lemon, mignonette

Grass-Fed Tenderloin Tartare*pickled mushroom, parmesan

Seared Foie Gras*asian pear, pecan granola, rooftop honey

Chilled Shrimptamarind cocktail, hearts of palm, citrus

Fennel Apple Souppickled matsutake, tarragon

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, fall fruit, quinoa, honey vinaigrette

Fall Beetsheirloom grains, arugula, dry aged goat cheese, barrel-aged vinaigrette

Caesar*parmesan, white anchovy, garlic-caper dressing

Blue Cheese Souffléchicories, walnut biscotti, hood river apple dressing

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*chestnut bread pudding, maple-cranberry and pumpkin, baby turnip

Smoked Bone-In Pork Loin*port wine quince, mustard greens

Roasted Half Chickensweet and sour eggplant, confit sweet potato, lemon thyme jus

Fish

Seared Dayboat Scallops*chanterelle and leek risotto, sunflower shoots

Pacific Black Cod*corn, acorn squash, rock shrimp, tomato-chorizo broth, pine nut pistou

Wild Salmon*fennel pollen, warm olive jus, pepperonata and basil

Sides

Seared Greenssweet mustard onions, pickled carrot

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