First Course
Scallops & Truffles25,00 USD
Pan seared scallops, black truffle and lemon beurre blanc, saffron foam, chive oil
Bread & Butter10,00 USD
Warm Big Ed’s focaccia, cultured whipped butter, pickled onion, capers, roasted garlic, garden herbs, flaked sea salt
Bone Marrow26,00 USD
Black garlic-rosemary crust, pickled cherry reduction, sturgeon caviar, fresh horseradish, grilled focaccia
Tempura Green Beans12,00 USD
Crispy tempura green beans, lemon-garlic sauce
Warm Brie & Pear19,00 USD
Baked triple cream brie, bourbon-Bosc pear compote, rosemary honey, toasted Oregon hazelnuts, crispy sage, crostini
Foie Gras Torchon28,00 USD
Foie gras torchon, huckleberry-port preserves, toasted hazelnut butter, grilled brioche, pickled apple, flaky sea salt
Second Course
Pickled Beet Salad12,00 USD
Spinach, pickled beets, whipped goat cheese, honey crisp apple, candied hazelnuts, beet vinaigrette
Caesar11,00 USD
Butter lettuce, parmesan chip, crispy polenta croutons, lemon Caesar dressing
Roasted Butternut Squash Soup10,00 USD
Roasted butternut squash, brown butter, apple cider crème fraîche, crispy sage
Third Course
Wild Mushroom Pappardelle38,00 USD
Foraged wild mushrooms, shallot, roasted garlic, black pepper pappardelle, thyme cream sauce, lemon zest
Smoked Salmon42,00 USD
Applewood smoked salmon, butternut squash, leek, garlic risotto, sautéed asparagus, toasted hazelnuts, apple cider-dill beurre blanc
Pendleton New York60,00 USD
Pendleton 10 oz. New York, charred broccolini, roasted-rosemary Yukon potatoes, Foie Gras and cognac butter, red wine-shallot demi-glace
Venison Loin & Parsnips56,00 USD
Venison loin, black truffle parsnip puree, rosemary Yukon pave, juniper roasted carrots, cherry-balsamic reduction, crispy shallots
Pistachio Crusted Lamb49,00 USD
Pistachio crusted rack of lamb, crispy parmesan polenta, juniper roasted carrots, beet puree, lamb jus
Pork & Collards46,00 USD
Rosemary brined pork chop, collard greens, smoked gouda mac and cheese, pickled apple-mustard seed relish
Duck & Squash45,00 USD
Rosemary duck breast, brown butter celery root purée, roasted delicata squash, chanterelles, huckleberry demi-glace