Owner & Sommelier
Jessica Cahill
Executive Chef
Michael Bryant
Happy Hour Features
4:00pm – 5:00pm
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Mojo Pork Belly
Deep Fried & Tossed in a Garlic & Jalapeño Mojo Vinaigrette – 14
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Truffled Shoestring Potatoes
Dill, Lemon & Black Truffle Seasoning | Garlic Aioli & Portland Ketchup – 7
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Bar Steak Frites
Grilled Ribeye Cap | Old Bay Seasoned Fries – 21
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Beef Tartare
Prime Beef Tenderloin | Caper & Mustard Aioli | Bagna Cauda – 15
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Duck Wing Confit
Deep-Fried & Tossed with Meyer Lemon, Local Honey & Momma Lil’s Peppers – 18
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Happy Hour Wine Special of the Day – 9
French 86 | Sparkling Wine | Crème de Violette | Lemon – 10
Cats Pajamas | Mezcal | OJ | Lemon | Honey – 10
Skinny Margarita | Tequila Blanco | Aperol | Lime | Soda – 10
Mocktail: Hibiscus Cooler | Hibiscus Tea | Lime | Honey | Soda – 8
Caldera Lawnmower Lager or IPA – 4
First
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Wild Mushroom Bisque
Sherry Mushroom Essence | Parmesan Foam | Herbs – 15
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Decant Focaccia
Arbequina Olive Oil – 9
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Oak Mountain Farm Roasted Beet Salad
Rainier Cherries | Whipped Goat Cheese | Pea Shoots | Dill | Pickled Shallots – 15
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Chopped Caesar
A Classic…Just Chopped, with Marinated Anchovies, Croutons, Pecorino & Fresh Cracked Pepper – 15
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Growers Market Greens
Weekly Procurement of Greens & Veggies from Local Farms | Crispy Quinoa | Dijon Vinaigrette – 15
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Prime Beef Carpaccio
Pecorino | Annatto Vinaigrette | Mizuna | Pickled Mustard | Olive Bread Crostini – 19
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Ahi Tuna Carpaccio
Cucumber Jalapeño & Cilantro Salsa | Potato Chips | Yuzu Ginger Dressing | Wasabi Furikake – 19
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Dungeness Crab Tartlet
Butter | Lemon | Yuzu Kosho Hollandaise | Pickled Fresnos | Blossoms & Greens – Market Price
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Heirloom Tomato Salad
Salty Goat Feta | Cucumber | Toasted Buckwheat | Saba | Olive Oil | Basil – 17
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Duck Wing Confit
Deep-Fried & Tossed with Meyer Lemon, Local Honey & Momma Lil’s Peppers – 18
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Cheese Plate
Curated from The Oregon Cheese Cave | Served with Accoutrements & Sourdough – 19
Entrées
Grower’s Market Vegan
Inquire About Our Current Inspirations – 28
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Wild Line-Caught Halibut, Marinated in Miso, Shoyu & Honey
Sauté of Bok Choy, Fennel, Kohlrabi & Spring Garlic | Dashi – 56
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Lamb Rack & Bacon Wrapped Lamb Loin
Spring Peas, Pearl Onion & Morels | Rosemary Sherry Jus – 54
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Wild Mushroom Risotto
Porcini Mushrooms | Roasted Garlic & Chives | Parmesan Foam | Crushed Tomato – 31
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Filet Mignon, Basted in Butter & Thyme
Rosemary Potatoes | Grilled Market Veggies | Bone Marrow Bordelaise – 65
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BBQ Tri-Tip
Garlicky Kale & Turnips | Sweet Potato Purée | Achiote Vinaigrette | Red Wine Ancho BBQ – 48
Dessert
Dark Chocolate Mousse
Raspberry Meringue | Pistachio – 15
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Passion Fruit Panna Cotta
Pistachio Crumble | Fresh Berries | Toasted Meringue – 15
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Lavender Crème Brûlée
Chantilly Cream – 14
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Affogato
Espresso | Vanilla Ice Cream – 11
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Sorbetto
Rotating Selection – 12
Dessert Wine
Taylor Fladgate Tawny Port: 20 Year – 18
Taylor Fladgate Tawny Port: 30 Year – 28
Noval Black Reserve Porto – 9
Château Roumieu-Lacoste Sauternes ‘19 – 13
Podere Il Vin Santo del Palazzino ’07 – 14
Digestivo
Amaro Averna – 11
Amaro Montenegro – 11
Romana Sambuca – 7
Fernet-Branca – 11
Grand Marnier – 12
Courvoisier VS Cognac – 13
Spring Cocktail Menu 2025
Celine Fizz
Gin | St. Germain | Lemon | Honey | Egg White – 17
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Orange You Glad?
Sparkling Wine | Tequila Blanco | Grand Marnier | Orange Bitters | Honey – 16
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Cucumber Swizzle
Silver Rum | Cucumber | Lime | Soda | Mint – 16
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Espresso Martini
Hazelnut Vodka | Frangelico | Espresso – 18
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Bumbaclot
Tequila Blanco | Benedictine | OJ | Lime | Orgeat – 16
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Colin’s Old Fashion
Bourbon | Antica Formula | Orange | Cherry – 15
Make it Blantons – 22
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French 86
Sparkling Wine | Crème de Violette | Lemon – 16
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Night Water
Buy a drink for the Chefs – 12
Spring Mocktail Menu 2025
Apricot Spritz
Apricot | Lemon | Honey | Lavender | Soda – 12
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Hibiscus Cooler
Hibiscus Tea | Lime | Honey | Soda – 13
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Cucumber & Mint Limeade
Cucumber | Lime | Mint | Honey – 12
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Piña Conada
Coconut Cream | Lime | Pineapple – 12
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Matcha Maker
Matcha | Lemon | Honey – 11
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Palom-a-like
Grapefruit | Lime | Honey | Soda – 14
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Night Water
Buy a drink for the Chefs – 12