Come enjoy our seasonal tasting menu prepared by Executive Chef Jacob WayAlways sourcing local and cooking with the seasons.  Call for reservations 503-857-0457

Chef’s Amuse Bouche

#1 Prosciutto & Ricotta

Berkshire prosciutto, house ricotta, roasted hazelnuts, 30 yr aged balsamic, olive oil noir, watercress 

Paired with  Vidon “Maresh Vineyards” Pinot Noir, OR 2013

#2 Black Truffle Tagliatelle

Hand rolled tagliatelle, Oregon black truffles, pickled mustard seeds, Parmigiano-Reggiano

Paired with Hayden Fig Pinot Gris Rose, OR 2017

#3 Petite Fillet

Wagyu Teres Major fillet, seared terrine, pinot demi, crispy wild mushrooms

Paired with Angela Estate Pinot Noir, Yamhill-Carlton. OR 2013

#4 Chocolate Torte & Hazelnut Semifreddo

Shortbread and candied orange peel

Paired with Taylor Fladgate 20 Year Tawny Port