Owner & Sommelier
Jessica Cahill
Executive Chef
Michael Bryant
Snacks
Dungeness Crab Tartlet
Butter | lemon | Yuzu Kosho Hollandaise | Pickled Peppers | Blossoms & Greens - market price
Duck Wing Confit
Deep-Fried & Tossed with Meyer Lemon, Local Honey & Momma Lil’s Peppers - 18
Pork Belly Fritto
24 Hour Sous Vide | Cuban Style Mojo Vinaigrette | Cilantro & Mint - 12
Focaccia
Extra Virgin Olive Oil - 7
Appetizers
Porcini & Miso Soup
Beluga Lentils | Matsutake & Forest Mushrooms | Winter Squash | Micro Arugula - 15
Prime Beef Ribeye Carpaccio
Quinoa Tabbouleh | Capers | Mustard Greens | Pecorino | Olive Bread Crostini - 19
Chilled Glass Noodles
Tossed with A Thai-Style Vinaigrette | Toasted Sesame | Cucumber | Pickled Shiso | Fresh Herbs - 15
Poppy Seed Crusted Ahi Tuna
Glazed & Torched | Cucumber Jalapeno Salsa | Potato Chips | Wasabi Furikake- 19
Roasted Fall Squash
Acorn, Kuri, & Candy Roaster squash | Persimmon | Sage Brown Butter | Pepitas | Aged Balsamico - 12
“Bruschetta”
Melted Cherry Tomatoes, Garlic,& Salty Goat Feta | Grilled Focaccia | Basil - 15
Chopped Caesar
A Classic...Just Chopped, with Marinated Anchovies, Croutons, Pecorino & Fresh Cracked Pepper - 15
Fall is Back
Market Greens | Candied Squash | Poached Pears | Raisins | Salty Goat Feta | Sunflower Seeds | Dijon Vinaigrette - 15
Entrées
Wild Line-Caught Halibut, Marinated in Miso, Shoyu & Honey
Kissed on the Grill | Sauté of Bok Choy, Fennel, Kohlrabi, | Dashi - 56
New Zealand Lamb Rack & Bacon Wrapped Lamb Loin
Spaetzle | Leafy Greens | House-Dried Raisins | Chanterelles | Rosemary Sherry Jus - 54
Wild Mushroom Risotto
Roasted Garlic | Parmesan Foam | Crushed Tomato - 31
Filet Mignon, Basted in Thyme & Butter
Adirondack Blue Potato Pave | Elephant Garlic | Grilled Onions | Mizuna | Bone Marrow Bordelaise - 65
Grilled Wagyu Tri-Tip
Chevre Croquettes | Grilled Chicories | Ground Cherries | Achiote Vinaigrette | Red Wine Ancho BBQ - 48
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Dessert
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Dark Chocolate Mousse | Raspberry Meringue | Cardamom Caramel - 15
Mango & Passion Fruit Panna Cotta | Pistachio | Berry Coulis | Toasted Meringue - 15
Oregonian Cherry Pavlova | Meringue | Cherry Glaze | Lime | Mint - 15
Kaffir Lime Crème Brûlée | Chantilly Cream - 14
Affogato | Espresso | Chris’s Vanilla Ice Cream - 11
Ice Cream | Rotating Selection - 8
Sorbetto | Rotating Selection - 12
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Cocktails
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Made with Organic Ingredients and Fresh Squeezed Juices
Second Summer
Titos | Local Cider | Cassia Cinnamon Bark Syrup | Lemon - 16 / * Upgrade: Grey Goose - 18 *
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Sweater Time
Luna Azul Reposado | Nonino | Meletti | Lemon - 19 / * Upgrade: Casamigos Anejo - 35*
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Caipirinha
Cachaça | Lime | Honey - 14
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Cornucopia
Meyer’s Dark Rum | Courvasier VS | Lemon | Maple Syrup | Fall Spice - 15 / * Upgrade: Diplomatico - 23 *
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Espresso Martini
Crater Lake Hazelnut Vodka |Mozart Chocolate Cream | Frangelico | Espresso - 18
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Lily’s Apricot
Titos | Rothman’s Apricot Liqueur | Apricot | Honey - 17 / * Upgrade: Grey Goose - 19 *
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Colin’s Old Fashion
Larceny Bourbon | Antica Formula | Orange | Cherry - 16 / * Upgrade: Blantons - 23 *
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French 86
Loire Valley Crémant | Di Amore | Lemon | Raspberry - 16
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Damiana Margarita
Luna Azul Blanco | Damiana | Lime | Honey | Tajin - 14 / * Upgrade: Casamigos Blanco - 22 *
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Night Water
Buy a drink for the Chefs - 12
Mocktails
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100% Non-Alcoholic, Made with Organic Ingredients and Fresh Squeezed Juices
Alpenglow
Grapefruit | Lime | Lemon | Honey | Soda | Salted Plum - 13
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Apricot Spritz
Apricot | Lemon | Honey | Lavender | Soda - 12
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Hibiscus Cooler
Hibiscus | Lime| Honey | Soda - 13
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Misty Morning
Tamarind | Orange | Honey | Soda - 11
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Jasmine Fizz
Jasmine | Lime | Honey | Soda - 12
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Scarecrow
Apple Cider | Tamarind | Honey | Lemon - 10