Medford’s Best Fine Dining Restaurant

Happy Hour (4pm–5pm)

Brazilian Black-Eyed Pea Fritter

Dungeness Crab Salad | Achiote Aioli | Heirloom Tomato Pico | Fresh Herbs - 19

Dungeness Crab Salad
Achiote Aioli | Heirloom Tomato Pico | Fresh Herbs – $19

Bar Steak Frites
Grilled Ribeye Cap | Old Bay Seasoned Shoestring Potatoes – $21

Truffled Shoestring Potatoes
Dill, Lemon & Black Truffle Seasoning | Garlic Aioli | Portland Ketchup – $7

Duck Wing Confit
Deep-Fried & Tossed with Meyer Lemon, Local Honey & Momma Lil’s Peppers – $18

Pork Belly Poutine
Cured Belly Fried with Cheese Curds & Fries | Gravy – $14

Wild Mushroom Bisque
Sherry Mushroom Essence | Parmesan Foam | Herbs – $15

Porcini Custard en Brodo
Sautéed PNW Mushrooms | Celery & Porcini Consommé – $15

Artisan Bread Service
House Focaccia | Sourdough by Mix Bakery | Homemade Butter | Olive Oil | Balsamic – $12

Chopped Caesar
A Classic...Just Chopped, with Marinated Anchovies, Croutons, Pecorino & Fresh Cracked Pepper – $15

Growers Market Greens
Weekly Procurement of Local Greens & Veggies | Crispy Quinoa | Dijon Vinaigrette – $15

Prime Beef Carpaccio
Alpine Blossom Cheese | Annatto Vinaigrette | Mizuna | Pickled Mustard | Olive Bread Crostini – $19

Ahi Tuna Tartare
Cucumber Jalapeño Salsa | Fingerling Potato Chips | Yuzu Ginger Dressing | Wasabi Furikake – $19

Artisan Cheese Plate
Curated from The Oregon Cheese Cave | Served with Accoutrements & Sourdough – $19

Wild Line-Caught Halibut
Marinated in Miso, Shoyu & Honey | Sauté of Bok Choy, Broccolini & Spring Garlic | Dashi – $56

Lamb Rack & Bacon-Wrapped Lamb Loin
Spring Peas | Pearl Onion & Morels | Rosemary Sherry Jus – $54

Wild Mushroom Risotto
Porcini Mushrooms | Roasted Garlic & Chives | Parmesan Foam | Crushed Tomato – $31

Filet Mignon
Basted in Butter & Thyme | Rosemary Potatoes | Grilled Market Veggies | Bone Marrow Bordelaise – $65

Tri-Tip
Garlicky Kale & Turnips | Candied Yam Tart | Achiote Vinaigrette | Red Wine Ancho BBQ – $48