Est. 2012
Seasonal, wood-fired, and built for sharing. Menu changes with the harvest — ask your server about tonight’s additions.
Roasted beets, whipped goat cheese, candied walnut, sherry vinaigrette
Smoked paprika, fingerling potato, salsa verde, lemon
House burrata, roasted fig, aged balsamic, sourdough crostini
Caramelized onion broth, gruyère crust, thyme
Hand-cut sirloin, cured egg yolk, capers, grilled sourdough
Oak-fired 21-day dry-aged ribeye, bone marrow butter, charred shallot
Crisp-skin sea bass, brown butter, capers, heirloom citrus
Slow-stirred arborio, foraged mushrooms, aged parmesan, black truffle
Red-wine braised 12 hours, root vegetable purée, gremolata
Free-range half chicken, pan jus, roasted market vegetables
Cedar plank salmon, fennel slaw, blood orange glaze
Flourless torte, espresso cream, candied orange peel
Madagascar vanilla bean, torched sugar, shortbread
Frangipane, roasted fig, honey, crème fraîche
Vanilla bean gelato, double espresso, hazelnut biscotti
Bourbon, oak-smoked sugar, orange bitters
Gin, sweet vermouth, campari, garden herbs
Willamette Valley, medium body, notes of dark cherry
Crisp, mineral-driven, citrus and stone fruit
Non-alcoholic, elderflower, soda, lime