Menu
Tonight
Menu changes every two weeks, give or take. Cooked over fire when we can, on the range when we can’t. Tell your server about allergies.
Small plates
Smaller portions; two or three between two people is about right.
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Steak tartare $18cured yolk, sourdough, capers
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Beet salad $14whipped chevre, walnuts, fennel V GF
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Mussels $16white wine, garlic, herbs, grilled bread
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Duck rillette $17cornichons, country bread, mustard somm pick
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Marinated olives $7orange peel, fennel seed, chili V GF
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Charred broccolini $13anchovy butter, chili flake, lemon GF
From the fire
All cooked over wood. Generally one of each on the menu at a time.
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Half chicken $28smoked paprika, lemon, bitter greens
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Pork chop $34juniper brine, apple, mustard greens somm pick
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Whole trout $31brown butter, capers, parsley, potatoes GF
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Mushroom skewers $22black garlic, soy, sesame V
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Lamb shoulder $36slow-cooked, harissa, herb yogurt GF
Cheese
Three for the table; each comes with the right accompaniment.
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Black River blue $9Oregon · cow + sheep · honey, walnut
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Tumalo Farms goat $9Oregon · aged 6mo · membrillo
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Pleasant Ridge Reserve $10Wisconsin · cow · alpine-style · pear somm pick
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All three $24a tasting flight
Desserts
From the pastry corner of the kitchen.
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Olive oil cake $11citrus, salted caramel V
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Chocolate pot $12smoked cream, sourdough crumb V GF
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Pavlova $11seasonal fruit, lemon curd V GF
V = vegetarian · GF = can be made gluten-free · somm pick = Sara has a wine for it