Dear Friends,

I’m excited to talk about our last squeeze of the seasonal Summer menu at Decant crafted around the incredible flavors of Southern Oregon before moving into my favorite season, Fall.

Twice a week, we visit the growers market to source the freshest organic local produce that bring to life bright, vibrant dishes like our Heirloom Tomato Gazpacho and our ever evolving “Summer Is Here” Salad featuring local salty goat feta cheese, toasted buckwheat, and whatever vegetables and berries that inspire us that day.

Other highlights include our series of unique Carpaccio - from prime beef with Pecorino Toscano cheese and Annatto vinaigrette, the Ahi Tuna with Yuzu-Ginger dressing and Wasabi Furikake, or Heirloom Tomato with Rogue Creamery Caveman Blue and Bee Pollen. For something more indulgent, the Dungeness Crab Tartlet with lemon and Yuzu Kosho Hollandaise is already a guest favorite appetizer.

The entrées featured are a balance of clean comfort and creativity:

• Wild Line-Caught Halibut, marinated in miso, shoyu & honey, with a sauté of turnips, bok choy, fennel, and kohlrabi in delicate dashi broth.

• New Zealand Lamb Rack & Bacon-Wrapped Loin, paired with summer beans, Tropea onions, cabbage, and lobster mushrooms with a light but flavor packed rosemary jus.

• Vegan Spring Rolls are a lighter option that doesn’t compromise on flavor with marinated cabbage, carrots, mushrooms, noodles, and fresh herbs, served with bright chili dipping sauces.

• Rich and satisfying choices are our Filet Mignon with bone marrow bordelaise or the Grilled Wagyu Tri-Tip with squash, blistered tomatoes, and ground cherries.

Every dish is rooted in sustainable, locally sourced ingredients from the farmers, ranchers, and artisans we’re proud to support. It’s a menu that changes with the season so don’t miss the opportunity to experience our last tastes of summer in the Rogue Valley.

You can reserve your table anytime at decantmedford.com. We also welcome walk-ins whenever we are able to support them but do recommend making a reservation even with short notice to ensure a table.

Warmly,

Chef Michael Bryant

Executive Chef, Decant